Cheese Russian Sausages

Full product description

Take the deli favourite up a notch. Our cheese Russian sausages are coarse-ground and richly seasoned, studded with melty cheese for extra juiciness and a lush, savoury bite. Expect garlicky depth with gentle pepper and coriander warmth. They brown beautifully in the pan, oven or on the BBQ, giving you snappy skins and a soft, cheesy centre—brilliant in buns with fried onions, on sharing boards, or sliced through tray-bakes.

Why you’ll love it

• Coarse butcher’s grind with melty cheese pieces

• Garlicky, peppery Russian-style seasoning

• Pan, oven, BBQ or air fryer friendly

• Great hot for dinner or cold on a deli board (if fully cooked)

Product & blend details

• Typically a mix of pork and beef with cheese in a natural casing

• Seasoned with garlic, black pepper, coriander; may be lightly smoked (batch dependent)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: contains milk (cheese). Some batches may include rusk (gluten) and sulphites—please check the label.

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; cook 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Loaded buns with fried onions, cheese sauce and mustard

• Deli board: sliced with rye bread, pickles and dill

• Tray-bake: sausages with potatoes, peppers and red onions

• Breakfast plate: eggs, tomatoes and sautéed mushrooms

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

How cheesy are they?
Nicely cheesy—melty pockets enrich the sausage without overpowering the spice.

Are they spicy?
More aromatic than hot—garlic and pepper lead with a hint of coriander.

Smoked or fresh?
Varies by batch—some are lightly smoked for extra depth. Check the label.

Can I eat them cold?
If your pack is fully cooked, yes—slice for boards and rolls. If raw/fresh, cook thoroughly first.