VEX Meats – How to Cook Our Sausages

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The Basics

These aren’t supermarket sausages, treat them properly and they’ll reward you.

• Try not to prick them as you’ll lose some of the fat and flavour that make them so special

• Cook low and steady, not aggressively

• Give them time, that’s where the texture and juiciness come from

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What You’re Aiming For

Our sausages are made with a high meat content and are carefully filled to the point they’re almost bursting. That’s what gives them their texture and bite, it also means they need to be handled and cooked with care.

Cook them gently so everything stays inside the casing where the flavour belongs. Too much heat or rough handling can cause them to split, pushing out fat and leaving you with a dry, crumbly result.

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Before You Start

Defrost thoroughly before cooking.

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Cooking Methods

Oven: 160°C for 30–40 minutes

Air Fryer: 130°C for ~30 minutes turning halfway through

BBQ or Smoker: Cook indirect (not directly over the flame) at 110°C until internal temperature reaches 75°C

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When They’re Ready

Cook until the internal temperature reaches 75°C.
They should be firm, juicy, and evenly cooked through.

 

Final Note

All equipment behaves differently — use these as a guide and adjust as needed.