About Us

The Dom’s Craft Snags Story

From Side Hustle to Sausage Obsession

In January 2022, at Big Dons Smoked Meats we decided to take sausage-making into our own hands.

I remember sitting at The Woodbridge in Guildford with Don and Kev, reflecting on the year that was and mapping out the year ahead. One of my biggest goals was to bring sausage production in-house. At the time, Sav's was running as a side hustle alongside full-time work, and making sausages after hours was starting to take its toll—especially as demand kept growing.

To make matters worse, the sausages we were getting from butchers just weren’t cutting it. Inconsistencies, quality drops and that nagging feeling that sausages were always treated like an afterthought on BBQ platters—it didn’t sit right. So we made the call: bring it in-house, do it properly, and make snags worth celebrating.

If Don was willing to invest in upgraded stuffers and a serious mincer, I’d take the reins. From there, it was game on.

Why We Took the Leap:

Consistency and control – No more rolling the dice on quality.

Making sausages a standout, not a filler. BBQ joints treat every other protein like gold—sausages deserve the same love.

Smart use of leftovers – We were sitting on heaps of brisket trim. Turning it into high-quality snags made financial and flavour sense.

What started as a way to use up 20kg of mince quickly spiraled into something way bigger—multiple proteins, rotating flavours and now over 200kg of sausages a week.

For a long time, we were only making sausages for Big Don’s Smoked Meats—our restaurant and catering setup. But the feedback and interest from customers was too loud to ignore. People kept asking where they could buy them, take them home, or cook them themselves.

So now, we’re shifting gears.

What We’re Doing Now

Three years later, Dom’s Craft Snags has grown into something of a cult favourite among Perth meat lovers. We’ve taken everything we’ve learned—from protein ratios and cheese blends to smoking techniques and oddball flavour combos and turned it into a unique little sausage brand with a big heart.

We’re now taking what used to be just for Big Don’s and making it more available to the public—so you can enjoy our sausages at home, on your BBQ, or wherever you like to fire up a feed.

Here’s what we’ve got cooking:

🔥 Monthly Raw Sausage Pop-Ups

Fresh, rotating sausage drops. RAW and FROZEN. Limited batches. First in, best dressed.

🎓 Sausage-Making Masterclasses (Quarterly or so)

We run in-person classes every few months, teaching you the full process—from trim to twist. You’ll get hands-on with our gear, learn our methods and take home your own snags (plus the know-how to make more).

🧠 Weird experiments, flavour bombs and community feedback

We’re not afraid to fail. Some of our best creations have come from feedback, curiosity, and the occasional sausage-related disaster.

⸻

Who We Are

Dom’s Craft Snags is a small, independent sausage operation based in Perth, WA. We’re not a factory, not a franchise—just a passionate crew of meat nerds who take sausages seriously (but not too seriously).

We believe sausages can be just as exciting as any other hero protein and we’re here to prove it—one link at a time.

Thanks for being here. Thanks for supporting small batch. And thanks for letting us carve out this weird little corner of the internet.

🫶

– Dom