The Sausage Factory in Dulwich Hill | Restaurant

The Sausage Factory

Locality: Dulwich Hill

Phone: +61 2 9560 4239

Address: 380 New Canterbury Road 2203 Dulwich Hill, NSW, Australia

Website: http://www.thesausagefactory.com.au

Likes: 2047

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• Bar
• Pub/Bar

25.01.2022 New salad in this Friday! She’s definitely a (90s goth) mystery to me as well as she’s a delicate and demanding mistress and we’re still making final tweaks.

25.01.2022 Insanely sexy mid spring tap line up this weekend. L to R, Sausage Queen Brewing Boss Ale Paleish, Yulli's Brews Dolly Aldrin Blackcurrant Berliner Weisse, Sausage Queen Strawberry Gum Summer Ale (Batch B ). Book a table if you enjoy pleasure.

25.01.2022 We’re back! You, me, them, Friday and Saturday nights

23.01.2022 In a surprisingly tight battle (10-14), Strawberry Gum Summer Ale Batch B carried the day! The last precious drops of that keg will do their victory lap this weekend, with Batch B to take their place when we drink the winner dry.

23.01.2022 Fresh batch of Syrian lamb maqaneq just smashed out. Jim loves this sausage as it makes the whole kitchen smell like cinnamon whenever they’re on the grill and it’s really quite bloody nice. On the menu tonight with its homies pork Lincolnshire and Argentinian chorizo.

23.01.2022 I’m sure there’s a perfectly good reason I subject myself to this. Mate, you would not believe how busy BWS Campsie is on a Monday lunchtime! Just call me the entertainment, also available in can form. Last days of #localluvva vote, one last push!! Bws.com.au/local.

22.01.2022 Jim: Hey sweety I’ve got a great idea for a post. Me: Proceed. Jim: You know how we’re doing that amazingly intense and delicious Peruvian sausage with lots of chilli and sweet paprika and garlic? The other main ingredient is annato seed, and it really looks a lot like.....

21.01.2022 Newsflash. Couple of tables still available for 6pm tomorrow, 8pm shot. We make a little history baby, every time you come around.

20.01.2022 And in other breaking news we’re officially now onto keg B of the strawberry gum summer ale, which is the uber strawberry gum edition. It’s the next beer we’re going to keg and can and we’re super bloody stoked at how’s it’s turned out, so last chance tonight to nab some before it disappears for about three months.

19.01.2022 So we’ve made the usual kazillion changes to the beer list this week. As always, bottomless glass of all taps and first two beer categories for 32 bucks a head.

19.01.2022 I sewed this and I dyed that and I am ready to be inducted to the Cottagecore House of Industriousness.

17.01.2022 We can all agree that 2020 isn’t going to count against our permanent record. Therefore, I propose that on 1 December we all get mullets. Who is with me? #summermullet

16.01.2022 Shit hot new salad dropping tomorrow. Has this amazing flora in it. First drink is on me for the first sausage lover who provides a positive ID. Life wasn’t meant to be easy.

15.01.2022 New beer! Slow Lane Brewing‘s amazing grisette. Not nearly enough of this style of beer being brewed in these parts for our money. No idea why. Its gentle floral, moderately spiced, intense, yeasty dryness makes it as smashable as any pale ale. It packs huge flavour into its pretty miraculous 3.8%. I have no godly idea why we don’t drink more top quality Grisettes and easy drinking farmhouse style beers from that part of the world as everyday beers. We bloody should and so should you.

15.01.2022 Very excited to reveal the judges for Wednesday night’s Sausage Queen Cup: Riaz of @littlealchemistbrewing_lab and Zac @staves_brewer of @stavesbrewery!! Bring your A game beer Brewers! Beer fancier tickets are sold out, we have two beer brewer slots left, so if you want one go to Eventbrite and search Sausage Queen without delay

13.01.2022 Here’s what’s cooking. DM me to book or hit the website!

13.01.2022 So can I just say that Batch Brewing Company ‘s birthday chapeau raspberry sour is a shit hot way to start the weekend. Pouring from five minutes ago for me, from 6pm for the rest of you.

11.01.2022 Three new non alcoholic beers just in from the awesome UpFlow Brewing Co. to add to our growing NA menu. These are basically great beers that just happen to have no alcohol in them. Times have changed and that is now a (very good) thing. It’s really important to us that the factory is a safe and welcoming place to non drinkers of all persuasions. Come have a session without the baggage.

10.01.2022 Keen to get back to our outrageous stockpile 30 varieties of Sydney beers tonight, as the responsible licensee that I am

08.01.2022 This goes out to the sad man who said on Facebook that I was an embarrassing, unoriginal, ageing hipster for doing a TikTok dance - just joking, this is for all the bad bitches who defended me Mate, like you can hurt me

07.01.2022 Category is: Your zany aunt who is in a phase of self-discovery that you haven’t seen since last Christmas

06.01.2022 Obvious visual jokes aside, note that our Peruvian Huacho sausage will only be on the menu until Christmas. It’s one of the most distinctive lovebags we’ve ever done. Pork, a ton of achiote paste, quite a lot of chilli, just as much garlic and a healthy smear of cumin and sweet paprika. It’s the shit.

06.01.2022 I made Jim a tshirt to match and he LOVES IT. Poppy is significantly more appreciative of her bandana. I should definitely make a lot more family uniforms very popular with the family.

06.01.2022 Meet our resident pickler, @siansnotdunn aka @good.pickles. She’s the genius behind the pickled pear everyone wants a second serving of, as well as a budding brewer and top bloke. (I consider top bloke to be a gender non-specific term.) Repost @good.pickles Hello! My name is Sian and I thought I’d introduce myself - When I’m not making pickles and trying to win pickle competitions or making beer and thinking about starting to make cheese, I’m a teacher who works in special needs and who studies sustainable living and who has two cats

05.01.2022 Last of our new sausages for the month is the pork Manchester. This is a VERY SERIOUS SAUSAGE, as you can tell by my face. It’s the only sausage on the menu that isn’t new. We’ve brought it back as it’s really special and has probably one of the largest cult followings of the now more than 100 sausage varieties we’ve done (holy shitballs we’ve done 100 sausages). Free range pork, salt, nutmeg, tiny bit of ginger. It’s indescribably perfect in our partisan opinion. Especially with pickled pear. Jim (because he’s Jim) has been observed comparing it to a good musical arrangement in that there is nothing in it that doesn’t need to be there and says it has ‘great clarity in the mix’ (or something. .

03.01.2022 Jim is roasting cauliflower and grapes in baharat for the vegetarian menu. Because that’s naturally what you should be doing when it’s exactly a million degrees. The queen commands however and her humble servants shall follow.

03.01.2022 Evening update. 6pm sitting gone, couple of slots up for grabs now in the 8pm sitting.

02.01.2022 We may have attained peak silly season with the beer list. 30 (yes, 30) of Sydney’s finest recently released indie beers. Bottomless glass of everything $37 to ensure our sausages are really seriously washed down. 6pm tonight only available session for the weekend.

01.01.2022 New sausage! We’re continuing our current geeky obsession with the multitude of often little known english sausage traditions this week with our take on a traditional Lincolnshire. We tasted it this morning and it’s fucking magic. Really, really purest stuff. We’ve cut the pork more coursely than a lot of our other sausages and studded it with a ton of fresh sage and white pepper and that’s really about it. Shit’s the source. On the menu from tomorrow.