Sausage Mince

Premium Gourmet Sausage Mince

The "secret ingredient" of the home cook. Our Sausage Mince is more than just ground meat; it is a finely textured, expertly seasoned blend of premium Australian pork and beef, combined with a delicate balance of spices and traditional binding agents. Because it is already seasoned and "tacky" (meaning it sticks together perfectly), it saves you the time of prepping a base from scratch while ensuring a juicy, savory result every time.

The Butcher’s Tip: The "Golden Pastry" Rule

Sausage mince is most famous for Sausage Rolls, but the secret to a great one is preventing "soggy bottom" pastry.

The Technique: Before rolling your mince in puff pastry, ensure the meat is fridge-cold.

The "Drain" Trick: If you are adding vegetables like grated carrot or zucchini to the mince, squeeze them in a clean tea towel first to remove all excess water.

The Seal: Brush the edge of your pastry with a simple egg wash (one of our free-range eggs beaten with a splash of milk) to create a professional, leak-proof seal.

The Finish: Bake at 200°C until the pastry is puffed and deep golden—this high heat ensures the pastry crisps up before the juices from the mince soak in.

Bonus Butcher's Tip: The "Instant Meatball" Hack

Sausage mince is already perfectly seasoned, making it the fastest way to make gourmet meatballs for pasta.

The Trick: Simply pinch off small pieces of the mince and roll them into balls the size of a walnut.

The Cook: Brown them in a hot pan for 5 minutes, then drop them directly into your simmering tomato sauce.

The Result: Because the mince is already seasoned with herbs and salt, your meatballs will have a depth of flavor that usually takes hours of prep to achieve with plain mince.