Right now, at University Meat we are having a massive sale on sausages in celebration of Spring and easing restrictions. We envision our customers putting a few snags on the barbie on a warm spring weekend. Sausages are traditionally made from minced pork, the mince is contained and shaped into an edible casing. Now the humble sausage comes in many different flavours, meats and sizes. If a sausage state it uses natural casing it is made from animal intestines otherwise made out of cologne.
Sausages are a very versatile product and affordable option to steak and other more expensive types of meat. They come in convenient portion sizes. Wagyu meat is considered to be very expensive but when put in sausage with other ingredients the price becomes more affordable. The cost of sausages is significantly lower than prime cuts of meat due to there being a mix of ingredients. On special this month we have wagyu sausages, chicken and chive sausages, lamb honey and rosemary sausages, BBQ beef sausages and pork and fennel.
How to cook sausages in a pan
Sausages are very easy and quick to cook you can BBQ them or fry pan on medium heat for 10 minutes or until they are browned. Unlike a steak, they need to be cooked thoroughly but as they have a high-fat content, they can burn on the outside before cooking on the inside, this is why we recommend medium heat. The amount of fat in a sausage lends to the delicious flavour but for a healthier option, you can release the fat when cooking by pricking the skin and allowing the fat to drain. Doing this whilst combining the cooking method of baking will result in less fat being consumed. Sausages can be chopped and simmered in a pasta sauce or eaten as a whole. Our sausages are full of flavour and conveniently seasoned.
How to cook our Lamb, honey and rosemary sausage pasta sauce.
Try this recipe with our Lamb honey and rosemary sausages on special now!