Sausages are everybody’s favourite ... kids love them, Dads devour them, and Mums are happy because they disappear as soon as they serve them.
When it comes to sausages, we know our business. We make our sausages using very lean meat, producing a surprisingly heart-friendly option for barbecues or for a leisurely weekend breakfast.
Mountain Pepper & Native Thyme Sausages
Made from either beef or wallaby meat, these sausages have a unique flavour of bush spices. The seasoning is subtle so that it doesn’t overpower the taste of the meat.
Sausage varieties include:
- Worcestershire & Cracked Pepper
Winner of the Australian Sausage King award in 2013.
- Tasty pure pork
Winner of the Australian Sausage King award in 2011
- Premium Beef
- Manzo e Pomodoro
- Continental Bratwurst
- Lamb (Honey, Mint and Rosemary)
- Herb and Garlic
- French Style
- Steak and Onion
- Mountain Pepper and Native Thyme
- Spicy Creole
- Sweet Chilli Red Pepper
- Smokey BBQ
- Chilli Chicken with Red and Green Capsicum
- Chicken, Spinach and Pine Nuts
We have never had finer ingredients – your products are simply the best.
~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)
On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.
Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.
~ Leo Schofield
Tips for cooking the perfect sausage ...
- Never prick a sausage
- Never put them onto a hot barbecue
- Heat your barbecue on low for 10-15 minutes before putting the sausages on.
- Cook on low heat, constantly turning them – don’t let them sit on one side for more than 30 seconds at a time
Customer Loyalty Discount
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Proud to be West Hobart’s
longest serving butcher