Organic lamb (75% lamb, 25% fat), rice flour, sweet paprika, sweet curry, sea salt, mixed herbs, black peppercorns & natural casings.
Our natural casings are the only product we use which isn’t certified organic as it’s impossible to obtain certified organic sausage casings in Australia. Our natural sausage casings are made with pig intestines.
Sausages can be barbecued, char-grilled, grilled, pan-fried or oven roasted. When cooking our sausages, the slower they are cooked the better they taste.
We recommend oven roasting at 120C for 20 minutes. If you cook them at too high a temperature their skins will burst.
It is true sausages contain fat – this gives them some of their flavour and keeps them moist. If you want to remove some of the fat we suggest you simmer or poach sausages for about 20 minutes prior to cooking.