Colins Butchery are FAMOUS for our Australian Sausage!
So, I thought I would give you an insight into the making of a sausage.
“What makes a GOOD Aussie SAUSAGE” is a FAQ
I truly believe it is meat cut fresh off the bone only from pasture fed beef, this ensures the true flavour of the meat and fats (a tradition that has been lost with prepackaged meat), quality seasonings, natural casings for superior cooking and eating quality.
All our sausages are made fresh daily on the premises…
If you have any diet or allergy requirements, I can customise a sausage especially for you – so nobody misses out on a Great Aussie tradition…
What are your favourite flavours? I am always looking for a great new flavour combination!
Which part of the meat is good for making sausages?