Smoked Pork & Garlic Sausage (Frozen) - 380g- 400g

Our locally smoked and/or cured pork garlic sausages are packed full of flavour. They're made with coarse-ground pork for a satisfying bite, and they have a rustic flavour thanks to the garlic and blend of spices.

The smoking process gives the sausage a distinct smoky flavor, while the garlic adds a strong, pungent aroma and taste. Smoked pork and garlic sausage is a versatile product and it can be cooked in a variety of ways such as grilling, frying, or baking.

It is often enjoyed as a main course, either on its own or with a variety of side dishes such as mashed potatoes, sauerkraut, or pasta. It can also be used as an ingredient in soups, stews, and casseroles.

They're smoked and come in a natural casing that snaps when you bite into the sausage, which is sure to delight your sense of smell as well as your taste buds.

About 4 frozen sausages in each packet. 

Oven Cooking (Thick Sausages)

1. Ensure the sausage is at room temperature.
2. Pre heat oven to 200 degrees celcious for 10 minutes.
3. Lightly spray cooking oil or apply a layer of oil over the sausages.
4. Cook sausage for a total of 14 minutes, flipping it over at the 7 minute mark. 
5. Rest the sausage for 5 minutes before serving.  
   (According to the USDA, raw sausages must be cooked to a minimum internal temperature of 72 degrees celcious ( or 160 F) for it to be safe to eat.)

On the Gas Stove / Electric Hob (Thick Sausages)

1. Ensure the sausage is at room temperature before cooking. 
2. Add 2 tablespoons of oil on the frying pan / skillet and preheat over medium heat. 
3. Fry the sausages until golden brown on all sides, turning them occasionally. For a total of 12-15min ( flipping it every 5 minutes). 
4. Rest the sausage for 5 minutes before serving.  
    (According to the USDA, raw sausages must be cooked to a minimum internal temperature of 72 degrees celcious ( or 160 F) for it to be safe to eat.)

Simmering and Pan Frying (Thick Sausages)

1. Bring a pot of water (large enough to hold the sausage with the packaging) to a boil.
2. Once the water boils, put the packet with the sausages into the water for 5 minutes. 
3. Take the packet out with the sausages and gingerly cut the top away (be careful not to scald your hands with the hot water). Remove the sausages from the packet. 
4. Add 2 tablespoons of oil onto a frying pan / skillet and heat for 3-5mins.
5. Place the nearly cooked sausages on the frying pan / skillet for 2 minutes on each side to brown the skin. 
6. Rest the sausage for 5 minutes before serving.  
   (According to the USDA, raw sausages must be cooked to a minimum internal temperature of 72 degrees celcious ( or 160 F) for it to be safe to eat.