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Sausage
Profiles
Bratwurst
(continental sausages)
- Palatinat
bratwurst
An all pork frying sausage from the western side of Germany.
A hint of Nutmeg, fine white pepper, coriander and garlic.
- Salcichi
Traditional Italian Autumn Sausage. Coarsely ground pork
with cracked black pepper, fennel, garlic, hint of coriander
and a touch of chilli.
- Chorizo
A short thick sausage full of hot Spanish paprika, fine
herbs, spices and a good splash of a rich red wine.
- Chivappcici
Skinless sausages found in the Balkans. Full of rich spices,
garlic, celery seed and a touch of black pepper.
- Medistapolse
A traditional Danish farmers sausage with black pepper,
pimento, onion and maggi seasoning a European flavour.
- Smoked
Duck Bratwurst
Our own specialty, Duck fillets smoked with Red Beech wood
blended with lean young pork, cracked pepper, whole pistachio
nuts and coarse yellow mustard. Our signature.
- Bore
Worse
Originally from South Africa a blend of pork and beef with
toasted coriander and strong white pepper.
- Merguez
Originally from northern Algiers. Traditionally made from
goat meat this sausage has strong hints of the French foreign
legion having lots of garlic and bold herbs.
- Biowa
Kiebassa
A sausage normally eaten at Easter in Poland. Coarse and
fine veal and pork with garlic, marjoram and black pepper.
- Cumberland
Sausages
In the northern parts of England this very old recipe has
nutmeg, cayenne and thyme. All pork and very tasty.
- Thuringan
Bratwurst
A sausage made full of hand rubbed marjoram, white pepper
and mace normally cooked on a charcoal grill and sprayed
with beer.
- Munich
Weisswurst
Come Octoberfest this sausage is best eaten before noon,
fine in texture with lots of fresh veal, pork, parsley,
lemon zest and mace.
- Andouillette
A French Chitterlings Sausage with mustard, vinegar, quatre epices and onion.
- Irish
Pork Sausage
Ireland is blessed with the best whiske, potatoes and pork.
With parsley, sage, rosemary and thyme, this is a hint of
the emerald isle.
- Boudin
Blanc
This French sausage is fine in texture with lots of egg
yolk, cream, spinach and a dash of nutmeg, this sausage
is eaten warm or cold.
- Boudin Noir
A rich French black pudding with lots of roasted onions, pork, cream, rum, quatre epices and herbs.
- Black
Beers Bratwurst
In Germany beer is used to flavour not only sausage, but
drank as well.
- Toullouse with Cabbage
Original French pork sausage with white pepper and blanched cabbage.
- Brittany
Typical coastal French provincial sausage with beaujolais
wine and a hint of cinnamon.
Northeast
Victoria's Best Traditional Sausages
- Our
Australian Style Sausages are our Hallmark
We only use the best ingredients and the highest quality
meat. Our products are free from gluten's and artificial
flavours. All our products are made to a recipe not a price.
- Tomato
& Bacon
Our best traditional sausages with a special tomato and
onion flavour.
- Chicken
Green Thai Curry
Lean Chicken meat blended with coconut cream and exotic
Thai spices.
- Honey
& Rosemary
Using our own special sausage mince we blend fragrant rosemary
and locally produced honey.
- Curry
& Rice
Mild Indian curry, jasmine rice mixed through our traditional
sausage mince.
If you can't see it here we can probably make it for you.
Minimum orders 5kg.
We cater for people with allergies and other problems, so
please ask us.
Yours,
Michael E. Frederick
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