Making the sausage

Making the sausage

How to Make Sausages

Sausages are an Aussie classic, and there's no wrong way to cook them. Whether you bake them so they're soft and warm, fry them on the stovetop or bbq them, they're perfectly flavoured and delicious. 

Tips for Upgrading your Sausage 

  • If you're going to add oil when frying, then try to match your choice of oil with the flavour of the sausage. You can even use infused oils like garlic olive oil to add depth of flavour. 
  • DON'T prick your sausages. When you prick your sausages you're releasing all the fat, juice and flavour and leaving it on the pan. Your Sunshine Coast Organic Meats sausages won't split with the heat because of our high-quality casings and our high-quality meat. Don't lose all the flavour lovingly imbued in your sausages. 
  • If you're frying on a stove top, ensure your pan is heavy-bottomed and of a good quality. Having equally distributed heat and an ability to retain medium-high heat is very important to have your sausages cooked on the inside and nice and crispy on the outside. 
  • Other tips around the internet include adding some water to your pan, combining an oven bake and a pan fry with an oven-safe skillet, and frying your sausages with some other ingredients you want to imbue the sausage with, such as caramelised onion, grilled tomato or a lovely, fresh slice of sourdough. 

Do you have any tips for cooking sausages?

Upscale your sausages in one easy, cheap step!

Our staff favourite sausage is our lamb, feta and pumpkin sausage. Our butcher Steve has a tip for trying something new with our sausages. 


  • 6 of our lamb, feta and pumpkin sausages
  • 1/4 cup of basil pesto, or you can make your own pesto by processing a handful of basil, pine nuts, parmesan cheese and olive oil together until it creates a paste. 
  • 3 sheets of frozen puff pastry


1. Defrost your sausages and puff pastry

2.  Just before your sausages are defrosted, get a very sharp knife and gently run the tip along the length of the sausage, cutting through the casing. Peel the casing away and leave the sausages skinless

3. Cut the pastry in half and spoon just under a tablespoon of pesto onto the pastry, making sure to leave a border around the edges.

4. Place a sausage on each half, leaving enough room on either side to wrap the sausage, then wrap them. 

5. Depending on how defrosted your pastry is, you can either use an egg wash to seal the edges together, or just press them together gently with your fingers or a fork. You can optionally egg wash the entire pastry for extra browning in the oven, and sprinkle pine nuts or sesame seeds for an extra garnish.

6. Cook them on a parchment lined baking sheet for 20 minutes at 180 degrees. Ensure there's enough space between them for the pastry to puff up. These can be cooked in the air fryer as well. Serve for lunch, as an appetiser snack or in kids' lunch boxes.