Hand-crafted daily in our butcher shop from premium beef, natural spices and no fillers, our traditional thin beef sausages are the snag locals reach for on weeknights, at the footy on Saturday, and every time the barbecue gets fired up. We make them the old-fashioned way, mixing and linking each batch fresh on the premises rather than bringing in a mass-produced product from interstate, so what you’re buying is genuinely made in Wagga Wagga by people who know your name at the counter.
How to cook them
Because they’re thinner than our traditional thick sausages, these cook quickly and evenly, which makes them a reliable go-to for a fast weeknight dinner when you don’t want to think too hard about what’s for tea. Grill, pan-fry or throw them straight on the barbecue plate. Cook them low and slow for a few extra minutes rather than blasting them on high heat. That little bit of patience is what keeps the casing intact and the inside juicy right through, instead of splitting and drying out. A lid on the barbecue for the last few minutes helps them finish evenly without burning the outside.
They’re just as happy served simply in white bread with tomato sauce and fried onions as they are dressed up for a proper Sunday dinner — bangers and mash with a rich onion gravy is a classic for a reason, and our recipe below walks you through it step by step. They also freeze well, so it’s worth grabbing extra when you’re in for your weekly shop and keeping a pack in the freezer for the nights you can’t be bothered getting to the shops.
As a family-run butcher shop, we’ve been making sausages this way for years, and it’s one of the products our regulars ask for by name. If you’re new to South City Quality Meats, this is a good one to start with — it gives you a real sense of what fresh, locally made beef sausages are supposed to taste like, and why so many Wagga Wagga households keep coming back for them.
https://scqmeats.com.au/product-category/sausage/
https://www.australianbeef.com.au/
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| Slice onions thinly and cook low and slow in butter with a pinch of sugar until deep golden and jammy, 25–30 minutes.
While the onions cook, boil potatoes until tender, then mash with butter, warm milk and a good pinch of salt until smooth. Prick the sausages lightly and pan-fry over medium heat, turning often, until browned all over and cooked through, about 12 minutes. Remove the sausages and rest. Stir a spoon of flour through the caramelised onions, cook for a minute, then deglaze with a splash of red wine and beef stock, simmering until glossy. Return the sausages to the gravy to warm through, then serve over the mash with the onion gravy spooned over the top. |
$21.99
