Smoked Pork Sausages

Ingredients: Banksia Springs pastured, organically fed pork, Celtic sea salt, Australian spray-free black pepper, caraway seeds, ground nutmeg.

These are our pork sausages taken one step further — slow-smoked to add a layer of depth that you can't fake and can't hurry. Made from our own pasture-raised pork, seasoned and then properly smoked (not smoke-flavoured, not liquid smoke — actually smoked), these sausages have a richer, more complex character than the fresh variety. They're the ones we bring out when the BBQ is already running and we want something that stands up to being the centrepiece of the meal.

The smoking process also means they hold up better to aggressive heat — the protein has already begun firming through the smoke cure, so they're less likely to split on a hot grill. They're exceptional with eggs and toast on a weekend morning, excellent alongside sauerkraut, and perfectly at home in a pan with caramelised onions and grainy mustard.

From the Farm

• Pasture-raised pork from our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Properly smoked — real smoke, not artificial flavour
• Firmer texture from the smoking process — holds up beautifully on the grill

Cook It Right

BBQ (recommended): These can handle higher heat than fresh sausages. Grill on medium-high, turning every 2 minutes for 8–10 minutes total. The exterior will char beautifully and the interior is already partially cooked through the smoke process — just finish them to 70°C internal.

Pan-Fry: Slice diagonally into 2–3cm pieces and fry in a hot pan with a little oil until browned on each cut face. Excellent served with caramelised onion over mash, or alongside fried eggs and toast.

Slow-Cooked in a Casserole: Brown first, then add to a pot with white beans, crushed tomatoes, chicken stock, garlic, and fresh thyme. Simmer on low for 40 minutes. The sausages hold their shape and add serious smoke depth to the braising liquid.

Serves: 2 (300g) | 2–3 (400g)
Storage: Refrigerate up to 5 days (smoked/cured) | Freeze up to 12 months