Angus Thin Sausages
$19.99per kilogram
Thin beef sausages. Barbecue standard, bread optional.
How much, and how long
- Per adult
- 180ga guide, not a rule
- A kilo feeds
- about 6 adults
- Cook it
- Barbecue · Pan · Grill
- Minutes
- 6-8 moderate, keep them moving
- Cook it through to
- 75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.
Three to four thin ones each. A kilo feeds five to six in bread.
About this cut
The thin beef snag, three or four to a serve, that cooks faster and crisps more than the thick one. It ends up in bread more often than on a plate, and a kilo feeds five to six that way. Made in the shop from our grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
Moderate heat on the barbecue, in the pan or under the grill, and keep them moving. Six to eight minutes is all they need. Sausages are done at 75°C right through. Straight into the bread with onions.
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
Sausage sangas, BBQ, breakfast, quick dinners.
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