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Fresh Sausages

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Fresh Sausages
Bangers and sausages usually come packed in either bulk (12 packs) or singles (8 sausages). Boerewors is packed as a coiled single sausage (400g) or in bulk (1 x 5kg). All products can be chilled or frozen.
Sausage differences include meat composition, texture, colour and packaging. Frozen sausages must be completely thawed prior to cooking.
Serving Suggestion Sausages must be completely thawed prior to cooking. DO NOT PUNCTURE THE SAUSAGE SKIN. Heat enough water to cover the base of a frying pan or cooking pot. All cooking and frying must be done under low or medium heat levels. Put whole sausages into the hot water and keep turning them until the water almost dries up thus blanching. Add a little cooking oil or cooking fat into the pan and brown the pre-blanched sausages under medium heat. The above cooking method prevents bursting and excessive shrinking of cooked sausages.

	Packing	Storage	Code
Barbeque Banger	Bulk Pack = 12 x 500g Singles = 500g	Frozen -18ºC	25290

Oxford Beef sausages	Bulk Pack = 12 x 500g Singles = 500g	Chilled 0-5ºC Frozen -18ºC	Chilled - 25630 Frozen - 25625

Breakfast Banger	Bulk Pack = 12 x 500g Singles = 500g	Chilled 0-5ºC Frozen -18ºC	Chilled - 25370 Frozen - 25365

Cambridge Pork sausages	Bulk Pack = 12 x 500g Singles = 500g	Chilled 0-5ºC Frozen -18ºC	Chilled - 25560 Frozen - 25558

Cocktail Chipolatas	Bulk Pack = 12 x 400g Singles = 400g	Chilled 0-5ºC Frozen -18ºC	Chilled - 25465 Frozen - 25458

Country Style Boerewors	Bulk Pack = 12 x 500g Singles = 500g	Chilled 0-5ºC Frozen -18ºC	Chilled - 25151 Frozen - 25145

Braaiwors	Bulk Pack = 1 x 5kg Singles = 12 x 400g	Frozen -18ºC	400g - 30310, 5kg - 30311

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