Russian Sausages

Full product description

Hearty, garlicky and satisfyingly savoury, our Russian sausages bring Eastern European deli vibes to your grill or frying pan. Coarse-ground and gently smoked for depth (batch dependent), they brown to a snappy skin with a juicy centre. Expect warming pepper, coriander and garlic notes—brilliant sliced for platters, loaded into buns, or served with potatoes and mustard.

Why you’ll love it

• Bold, garlicky flavour with classic Russian-style spice

• Coarse butcher’s grind for a proper bite

• Pan, oven, BBQ or air fryer friendly

• Great hot for dinner or cold on a deli board

Product & blend details

• Typically a mix of pork and beef (ratios vary by batch)

• Seasoned with garlic, black pepper, coriander and gentle aromatics

• May be lightly smoked for extra depth (see label)

• Natural casing

• Allergen & ingredient info: some batches may include rusk (gluten) and sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a touch of oil; 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

• Deli plate: sliced with rye bread, pickles, mustard and dill

• Loaded buns with fried onions and a swipe of horseradish or mustard

• Potato skillet: sausages with sautéed potatoes, peppers and onions

• Hearty stew: sliced into beans, tomatoes and paprika

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?
More aromatic than hot—garlic and pepper led with a hint of coriander.

Smoked or fresh?
Varies by batch; some are lightly smoked. Check the label for your pack.

Can I eat them cold?
If fully cooked sausages: yes, they’re great sliced cold. If raw/fresh, cook thoroughly first.

Best condiment match?
Strong mustard, horseradish, or a dill pickle.