We are proud to state that at Steak King we make all of our own sausages; in house, by hand using only the finest ingredients and with traditional artisanal techniques. We are very confident that we have the best bangers in town. Our secret weapon comes in the form of Chef Brandon who comes up with recipes and ingredients and Butcher Conrad who has 30 years experience in making artisan sausages in Australia and Hong Kong.
Together they create flavours texture and goodness in the form of gourmet sausages for the best restaurants and the most discerning home consumers in town.
Many of our competitors say they make their own product but when we look at them we have serious doubts and think they are probably made in a factory somewhere overseas. We are up for a ‘sausage off’ if anyone wants to challenge our team.
By far our most popular sausage is our Irish Pork, it’s a simple recipe that is loved by children and adults alike. Made from free range pork, salt pepper and a touch of sage, they are gluten free and also free of nasty additives.
Our Second most popular is our Chicken and Chive, again a simple yet incredibly tasty recipe. Free range chicken thigh meat with a touch of white wine and freshly chopped chives. Put these babies inside a hot dog bun and you will have very happy campers. Again 100% meat and free of gluten and preservatives.
One of our team’s personal favourite and certainly our most decadent is our Iberico Pork shoulder with 48 months matured Iberico Ham, Mozzarella and Sundried Tomato. It’s like the finest pizza known to man – but in a sausage. A bit more expensive (that’s because the ham costs more than gold) but certainly worth it and a must try if you are entertaining guests that would know their sausages!
Something subtle, light, delicate yet full of flavour is our Lamb, Mint, Honey & Rosemary. Australian Lamb shoulder with fresh herbs and honey make this a gourmet delight on the BBQ, in a pan or in the oven. 100% lamb with no fillers or preservatives.
For the mums and dads, a sausage with a bit of a Zing is the Spicy Italian. Free Range Pork, Fennel, Smoked Paprika, Chilli and Red Wine are the main ingredients. Perfect with an ice cold beer or a glass of rose!
For the steak lovers out there, you are going to love this. Wagyu Chuck steak marinated in beer and home made BBQ sauce. Serve them with more beer or a nice glass of red. They would be gluten free with the exception of the beer in them.
Last but not least and again something preferred by adults is the South African Boerewors. It’s a mixture of beef and pork that have been pickled in Malt Vinegar before being coarsely ground with strong spices such as coriander, mace and chilli and formed into coil. Not for the feint hearted and traditionally accompanied with Chakalaka (African Spiced Vegetable Chutney) and cold beer. Cook it over coals on the braai!
There is a technique to Cooking Sausages and if we are going to give you one tip, that is to cook them slowly! Sausages are high in fat and if you boil that fat quickly it will split the sausage and become dry and less juicy and flavoursome. So be patient and start them off slowly! CLICK Here for our video on how a professional chef cooks sausages.
SHOP FOR SAUSAGES & BURGERS
JOIN OUR NEXT SAUSAGE MAKING CLASS