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Angus Thick Sausages
Angus Thick Sausages

Angus Thick Sausages

$19.99per kilogram

Thick beef sausages in natural casings, ready to cook.

How much, and how long

Per adult
190ga guide, not a rule
A kilo feeds
about 5 adults
Cook it
Barbecue · Pan · Grill · Oven
Minutes
10-12 moderate, turning
Cook it through to
75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.

Two to three thick snags each. A kilo (about eight) feeds four to five.

Cooking for the week? Plan the week

Collect from Emu Plains with no minimum, or delivery from $27 on orders of $150 or more. Pay by card, Afterpay or Klarna.

About this cut

A thick beef snag, about eight to the kilo, for the plate rather than the bread. Two to three each with mash or salad, and a kilo feeds four to five. Made in the shop in natural casings from our grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Cook them over moderate heat rather than high: hot and fast splits the skins and pushes the fat out. Ten to twelve minutes on the barbecue, in the pan, under the grill or in the oven, turning a few times. They colour all over without bursting. Sausages are done at 75°C right through. Rest them a minute before they go on the plate.

Keeping: about two days in the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is best inside two or three months.

Gluten free.

Best used for

Sausages and mash, BBQ, casseroles, curried sausages.

Not the right choice?

The cuts to buy instead are below, with prices.

Cooking something else?

For Italian dishes

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