This is the bigger version of our traditional beef sausage, made exactly the same way — fresh mince, natural spices, no fillers, hand-linked in our own kitchen rather than trucked in from a factory elsewhere. If you’ve tried our thin sausages and loved them, the thick sausages are the same recipe scaled up, giving you a more substantial snag for when you want something heartier on the plate.
How to cook them
They’re a good option for the barbecue when a thin sausage feels like it won’t quite cut it. Whether that’s feeding hungry teenagers, cooking for a crowd, or just wanting a proper meal-sized sausage rather than something you’d tuck into a roll as a snack, they hold up well. Because they’re thicker, they take a little longer to cook through than the thin variety, so keep the heat moderate and give them time — cooking them low and slow rather than blasting them on high heat is what keeps the casing intact and stops the outside burning before the inside catches up.
They hold their own in heartier dishes too. Our sausage and white bean cassoulet recipe below is a great example — nestling the sausages into a simmering pot of beans and tomatoes lets them pick up flavour from the braise while staying juicy inside, and it turns an ordinary sausage dinner into something a bit more special without much extra effort. It’s a great one for a cooler evening when you want something warming and filling.
Like our thin sausages, these freeze well, so it’s worth grabbing an extra pack for the freezer next time you’re in. Whether you’re planning a big barbecue, cooking up a pot of cassoulet, or just want a more substantial snag on the plate tonight, our traditional thick sausages are made fresh, in-house, the same honest way we’ve always made them.
https://scqmeats.com.au/product-category/sausage/
[Australian Beef Meat Cuts – Cuts, Cooking Methods & Recipes](https://www.australianbeef.com.au/apps/meat-cuts/)
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Brown the sausages whole in a heavy pot until well coloured, then remove and set aside.
2. In the same pot, soften diced onion, carrot and garlic. 3. Add tinned white beans (drained), crushed tomatoes, a bay leaf and a sprig of thyme, and bring to a simmer. 4. Nestle the sausages back into the pot, cover, and cook low for 30–40 minutes until cooked through and the sauce has thickened. 5. Finish uncovered for the last 10 minutes to reduce slightly, then serve straight from the pot with crusty bread. |
$21.99
