Beef Sausages

Ingredients: Banksia Springs grass-fed beef, Celtic sea salt, Australian spray-free black pepper, organic coconut flour.

There's nothing complicated about a good beef sausage — and that's exactly the point. Ours are made from our own grass-fed beef, seasoned simply, and packed into natural casings. No fillers, no textured vegetable protein, no mystery percentages. Just beef that actually tastes like beef, from cattle that have lived their whole lives on our family's Granite Belt farms.

These are the sausages that remind people what snags used to taste like. They hold together properly on the grill, they develop a real crust, and they don't shrink by half once the heat hits them. Six to a pack at 620g — the right size for a family BBQ or to split between two people and still have lunch tomorrow.

From the Farm

• Grass-fed & finished on our family's Granite Belt farms
• No added hormones or antibiotics — ever
• No fillers, no artificial flavourings — just beef and seasoning
• Natural casings for proper snap and texture

Cook It Right

BBQ (best method): Grill on medium heat — not high. Too much heat and the casing splits before the centre cooks through. Turn every 2–3 minutes for 12–15 minutes total, until deeply browned on all sides and cooked through. Let them rest on a warm plate for 2 minutes before serving.

Pan-Fry: Start in a cold, lightly oiled pan over medium heat. This renders the fat gradually and cooks them evenly without scorching. Turn regularly for 12–15 minutes until browned all over and fully cooked.

Oven: Place on a rack over a tray at 180°C for 20–25 minutes, turning once halfway. Finish under the grill for 2 minutes for colour if needed. Great for batch cooking.

Serves: 3–6 (6 sausages per pack)
Storage: Refrigerate up to 3 days | Freeze up to 12 months