The Gourmet Sausage
The Gourmet Sausage Home Gourmet Sausage List Where to Buy Our Gourmet Sausages How To Cook Sausages and Gourmet Sausages Recipes :: Cooking with Gourmet Sausages Contact The Gourmet Sausage

We can boast the Best Sausage in NSW (Moroccan Lamb & Raisin) & the 3rd Best Snag in Australia (Sweet Chicken & Corn).
Visit our stores today!

Make sure your Christmas dinner is one to remember and order from our delicious Christmas Butchers Menu today!
Have a Turducken Christmas!
Get in early and order for Christmas!

Our award winning shop has won a multitude of Awards including top honours for beef at the Royal Easter Show.
Click to see our the awards we've won!

Find our products at Thomas Dux and selected Coles stores.
Find our products at Thomas Dux & Coles































































Recipes :: Cooking with our Gourmet Sausages

Tagliatelle with sausage, roasted tomato and pesto sauce

Serves: 4
Preparation time: 90 minutes
Cooking time: 10 minutes

Ingredients
6 thick beef sausages
750 g Roma tomatoes, halved lengthways
1 red onion, cut into thin wedges
2 tbsp extra virgin olive oil
1 cup white wine
2 tbsp lemon juice
400 g tagliatelle
4 tbsp basil pesto

Method
1. Preheat the oven to 160ºC. Place the tomatoes in a roasting dish lined with non-stick baking paper. Scatter the onion, over the top of the tomatoes and drizzle with the oil and white wine, season with salt and pepper. Roast for 1½ hours or until tomatoes are very soft. Remove from the oven and drizzle with the lemon juice.

2. Cook the tagliatelle until just tender and drain. While the tagliatelle is cooking, preheat the grill or pan and either grill or pan-fry the sausages over a moderate heat until browned and cooked.

3. To serve toss the tomato mixture, the tagliatelle and the sausage pieces together and place into warm pasta bowl. Top with a spoonful of basil pesto.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Beef sausages with honey and mustard dipping sauce

Serves: 4
Preparation time: 3 minutes
Cooking time: 8 minutes

Ingredients
24 beef chipolata sausages
¼ cup honey
1 tbsp seeded mustard
raw vegetable sticks to serve

Method
1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked.

2. Warm the honey in the microwave on Low setting for 30 seconds, or use a small saucepan and stir in the mustard. Spoon into small bowls and serve with the sausages. Serve raw vegetable sticks like celery or carrot too.

Tips
Kids love little sausages. Make longer beef sausages more manageable by twisting and turning the sausage in the middle to make two smaller ones. Snip in the middle with scissors, then grill, barbecue or pan-fry.

Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Sausages with sticky glaze

Serves: 4
Preparation time: 3 minutes
Cooking time: 15 minutes

Ingredients
750 g thin beef sausages
¼ cup honey
¼ cup mild seeded mustard

Method
1. Preheat oven to moderate 180°C. Place the sausages in a large bowl. Combine the honey and mild seeded mustard, mix well to coat sausages with glaze.

2. Place sausages on a baking paper lined oven tray (tip in any glaze), cook for 15 minutes until sausages are golden and cooked through.

Tips
Serve the sausages with one of these quick and easy ‘dunking sauces’

Simply whisk the ingredients together:
– ½ cup sour cream or mayonnaise, 1 tbsp of chopped herbs and a squeeze lemon juice
– ¼ cup honey, 2 tbsp soy sauce and 1 tbsp mild seedy mustard
– ¼ cup tomato sauce, ¼ cup mild sweet chilli sauce and 2 tbsp orange juice

Kids love little sausages. Make longer beef sausages more manageable by twisting and turning the sausage in the middle to make two smaller ones. Snip in the middle with scissors, then grill, barbecue or pan-fry.

Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Beef sausages with tomato, basil and pasta

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
6 beef sausages (plain or flavoured)
500 g tortigliono or spiral pasta
1 tbsp olive oil
1 medium onion, chopped
8 medium roma tomatoes, chopped
2 tsp sugar
½ cup basil leaves
½ cup freshly grated Parmesan

Method
1. Barbecue, grill or pan-fry sausages. Put a large pot of water on to boil. Heat oil in a frypan, add onion, and cook until it is soft and golden.

2. Place pasta in boiling water to cook. Add the tomatoes and sugar to frypan. Cook until tomatoes are just softened. Remove frypan from heat. Slice cooked sausages. Take about half a cup of cooking water from the pasta pot, set it aside.

3. Drain pasta. Return pasta to pot, add sliced sausages, tomato mixture and a little of the reserved cooking water. Add basil leaves and toss to mix.

Sprinkle with Parmesan to serve.

Tips
It’s true sausages contain a little fat – this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.

Gourmet sausage sandwich with mushrooms and onion jam

Serves: 2
Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients
3 thick beef sausages
2 tbsp olive oil
1 clove garlic, crushed
200 g mixed mushrooms, sliced
2 pieces of Turkish bread, halved horizontally and toasted
rocket leaves

Onion jam
1 tbsp olive oil
1 red onion, sliced
2 tbsp sweet chilli sauce
2 tsp white wine vinegar
1 tbsp water

Method
1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages over a moderate heat until browned and cooked.

2. While the sausages are cooking heat the oil in a frypan and add the garlic and mushrooms. Cook over a moderately-high heat until mushrooms are golden.

3. To serve slice the sausages half lengthways. Place the bottom slices of toasted Turkish bread onto 2 plates. Top with some rocket leaves, three halves of sausage, and the mushrooms. Finish with a spoonful of onion jam and the top slice of toasted bread.

To make onion jam: Heat a small frypan and add the oil. Stir in the onion and cook over a low heat for 15 minutes, stirring occasionally. Stir in the sweet chilli sauce, white wine vinegar and the water. Cook over a low heat for another 15 minutes, stirring often.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Beef sausage antipasto platter

Serves: 4
Preparation time: 10 minutes
Cooking time: 6 minutes

Ingredients
4 thin beef sausages
marinated artichokes, drained
feta, cut into cubes
black olives
semi-dried tomatoes
radishes, halved
baby rocket leaves
grissini style bread sticks

Method
1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked. Cut sausages into chunky pieces.

2. Arrange sausages on a platter with the artichokes, feta, olives, semi-dried tomatoes, radishes rocket leaves and grissini.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Method
1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked. Cut sausages into chunky pieces.

2. Arrange sausages on a platter with the artichokes, feta, olives, semi-dried tomatoes, radishes rocket leaves and grissini.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Beef sausage and spicy tomato casserole

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
500 g beef sausages
1 large brown onion, cut into thin wedges
1 red or green capsicum, chopped
200 g punnet cherry tomatoes, halved
200 g jar of mild taco sauce
400 g can diced tomatoes
½ cup beef stock

Method
1. Preheat oven to 180°C. Preheat a non-stick fry-pan to moderately hot. Keep the heat at moderate. Add the beef sausages and brown them on all sides, you don’t need to cook them through. Place the browned beef sausages in a casserole dish.

 

2. Add a little oil to the fry-pan, add the onion and cook until softened and lightly golden. Add the

capsicum and cherry tomatoes to the pan, cook for 1 minute. Add the taco sauce, can of tomatoes

and stock. Stir mixture until it comes to the boil. Pour over the beef sausages and stir to mix.

3. Cover the casserole dish, place in oven, and cook for 30 minutes or until mixture is hot and bubbling. Serve with mashed potato and vegetables, or rice, a few corn chips and a little sour cream.

Tips
When cooking sausages it is best not to pierce them before or during. If you prick them you let all the moisture and the flavour out.

It is best to cook the sausages slowly over a moderate heat.

Barbecued beef sausages with sauces and salads

Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients
8 thin beef sausages (plain or flavoured)
bread or rolls, and tomato sauce or barbecue sauce to serve

Method
1. Preheat the barbecue char-grill or char-grill pan to moderate before adding the sausages. Cut the links between the sausages (do not pierce them).

2. Once the pan is heated, add the sausages. Use tongs to turn the sausages regularly to ensure that they cook evenly and don’t burn. Sausages must always be cooked right through to the centre. Serve with of the delicious sauces and sides below.

Barbecued sausage sides:

  • Serve sausages with bread or rolls, and tomato sauce or barbecue sauce if you like.
  • Or team them with mashed potato and green vegies like beans or peas.
  • Or with a chunky salad of chopped cucumber, capsicum and tomato.
  • Coleslaw and potato salad are other salad favourites.

Serve the sausages with one of these quick and easy sauces:

Simply whisk the ingredients together:

  • ½ cup sour cream or mayonnaise, 1 tbsp of chopped herbs and a squeeze lemon juice
  • ¼ cup honey, 2 tbsp soy sauce and 1 tbsp mild seeded mustard
  • ¼ cup tomato sauce, ¼ cup mild sweet chilli sauce and a little orange juice

Tips
Try this idea for oven baked honey and mustard glazed sausages. Preheat oven to moderate 180°C. Place 500g sausages in a large bowl. Combine ¼ cup each of honey and mild seeded mustard, mix well to coat sausages with glaze. Place sausages on a baking paper lined oven tray (tip in any glaze), cook for 15 minutes until sausages are golden and cooked through.

Its true sausages contain a little fat – this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.

THE GOURMET SAUSAGE SITE CONTENTS
All our sausages are Gluten Free and Low Fat. Our gourmet sausages are made from quality meat and fresh ingredients. For the best sausages in town, and we have the awards to prove it, you've come to the right place!

At Tender Value Meats we can boast the Best Sausage in NSW (Moroccan Lamb & Raisin) and the 3rd Best Snag in Australia (Sweet Chicken & Corn).

Check out the Gourmet Sausage List

Find our Gourmet Sausages at Tender Value Meats in Hornsby and Brookvale, also in selected Coles Supermarkets and Thomas Dux Grocer shops.

Find our Hornsby & Brookvale Stores.

Home | Contact us | Gourmet Sausages | Where To Find Our Gourmet Sausages | How To Cook Sausages | Recipes :: Cooking With Sausages

Your guide to finding the best gourmet sausages in Sydney. Award-winning, fat-reduced, gluten free Gourmet Sausages.
Award Winning gourmet sausages. Officially the best gourmet sausages in Australia. Located in Hornsby and Brookvale, Sydney NSW

Copyright © 2009 - 2012 The Gourmet Sausage. All rights reserved. Website design by Akashic Designs