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)
- Ensure the sausage is at room temperature.
- Pre heat oven to 200 degrees celcious for 10 minutes.
- Lightly spray cooking oil or apply a layer of oil over the sausages.
- Cook sausage for a total of 14 minutes, flipping it over at the 7 minute mark.
- 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)
- Ensure the sausage is at room temperature before cooking.
- Add 2 tablespoons of oil on the frying pan / skillet and preheat over medium heat.
- Fry the sausages until golden brown on all sides, turning them occasionally. For a total of 12-15min ( flipping it every 5 minutes).
- 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)
- Bring a pot of water (large enough to hold the sausage with the packaging) to a boil.
- Once the water boils, put the packet with the sausages into the water for 5 minutes.
- 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.
- Add 2 tablespoons of oil onto a frying pan / skillet and heat for 3-5mins.
- Place the nearly cooked sausages on the frying pan / skillet for 2 minutes on each side to brown the skin.
- 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.
