Creating gourmet sausages is our passion!

Cameron inherited his passion for making gourmet sausages from his father, who was also a butcher. He enjoys getting creative by concocting innovative, gourmet and healthy sausages.

As a perfectionist he’ll changed the recipe six or seven times before deciding on the final portions of meat, grind, spices, herbs and fresh ingredients.

a few of our Beef and Lamb Varieties

  • Meatlovers Pizza, Beef with Sundried Tomato, Cheddar Cheese & Capsicum
  • Smokey Tennessee Chipotle Beef
  • Manuka Honey & Hickory Beef
  • Beef, Spinach & Horseradish
  • Red Thai Chili Beef with Chestnuts
  • Coconut Curry Beef with Sultana & Haloumi Cheese
  • Lamb, Honey, Mint & Rosemary
  • Coriander, Basil & Black Pepper Lamb
  • Pumpkin, Fetta & Chive Lamb
  • Persian Lamb with Date & Fig
  • Lamb, Lemon & Oregano

A few of our Pork & Chicken Varieties

  • Pinenut, Spinach & Fetta Pork Florentine
  • Pork & Apple, with a hint of Cinnamon
  • Chorizo Sausage Hot & Spicy
  • San Choy Bau Pork
  • Moroccan Chicken with Fig, Dates & Sultanas
  • Apricot & Cashew Chicken
  • Malaysian Satay Chicken
Cooking Tips    Cameron Fenson

Cooking the perfect sausage

The key to cooking a snag, whether on the barbecue or in the frying pan, is a moderate heat and making sure you rotate them evenly.

DO NOT attack them with a fork, you should never burst their skin while they are on the grill, you’ll let out all the moisture and flavour. A quality sausage shouldn’t have too much fat in them. If the skin bursts then you’ve overcooked the sausage on too high a heat.

Chunky sausages should be cooked slower and put on a few minutes before the rest. When cooking on a BBQ put your sausages on first at a low temperature to heat through, prior to increasing the temperature for cooking your steaks.

Cooking Tips    Cameron Fenson

Poaching Sausages

A surprisingly nice way to cook sausages is to poach them and then brown the skins. This results in a juicy and tasty sausage.

To do this on the stove place them in fry pan and pour in some water in so it doesn’t quite cover the sausages. Bring the water to a boil turning the sausages every now and then. Once the water has boiled away turn the temperature down and continue cooking them until the skins are nicely browned.

You can do the same on the BBQ by placing them in a aluminum foil tray and adding some water.