Italian Sausages

Full product description

Juicy, aromatic and full of character, our Italian sausages bring that classic fennel-and-garlic warmth to your plate. Coarse-ground for a proper butcher’s bite, they brown beautifully in the pan, oven or on the BBQ, staying succulent with a snappy skin. Keep them whole with peppers and onions, crumble for pasta sauces and pizzas, or roast on a tray with potatoes and rosemary. Weeknight easy; trattoria flavour.

Why you’ll love it

• Coarse grind for meaty texture and great browning

• Classic fennel & garlic profile (mild); some batches include a gentle chilli

• Pan, oven, BBQ or air fryer friendly

• Brilliant whole, crumbled, or sliced into sauces

Product & blend details

• Pork sausages in natural casing

• Seasoned with fennel seed, garlic, black pepper and herbs (recipe may vary by batch; some piccante versions include chilli)

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

• Allergen & ingredient info: seasoning may include sulphites and/or a splash of wine—please check the label

How to cook (quick guide)

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

2. Oven: 190–200°C (fan 170–180°C) on a rack or lined tray 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.

5. Crumble for sauces: Remove skins, brown the meat hard, then simmer with tomatoes, onion and a splash of pasta water.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Sausage & peppers with onions, chilli and oregano in toasted rolls

• Pasta: crumbled sausage with tomatoes, fennel and parmesan

• Tray-bake: sausages with potatoes, red onion, rosemary and lemon

• Pizza topping or polenta with a garlicky tomato ragù

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

Are they spicy?
Typically mild with fennel and garlic. Some batches include a gentle chilli heat—see the label.

Can I remove the skins?
Yes—perfect for crumbling into pasta sauces and ragù.

Best herbs to pair?
Rosemary, oregano, basil and a little chilli work brilliantly.

Wine in the recipe?
Some traditional blends use a splash—check the label if needed.