Back Bacon
Frying pan/Flat top grill:
Heat to 210°C. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with a paper towel. Microwave for 30 seconds on high.
Tips:
For best results defrost bacon overnight in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Bacon Bits
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Beef Bacon
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Catering Bacon
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Neck Bacon
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Prime Cut Fatless
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Prime Cut
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Shoulder Bacon
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness.
Streaky Bacon
Frying pan/Flat top grill:
Heat to 210ºC. Brush pan/flat top with cooking oil. Place rashers in pan ensuring they are not touching. Loosen from cooking surface. Fry for a minute per side. Remove and serve immediately.
Oven:
Heat the grill. Place rashers that have been brushed with cooking oil onto a rack. Grill for 1 minute per side. This produces bacon with an appetising pink hue with crispy brown edges.
Microwave:
Place rashers on a special bacon microwave dish or make use of a paper plate folded fan shaped to collect the fat. Place rashers on top of the folds and cover with paper towel. Microwave for 30 seconds on high.
Tips
For best results defrost bacon over night in a fridge.
Overcooking or holding for long periods in a Baine-Marie will dry the bacon out with a resultant loss of tenderness
Boneless Gammon (large)
The Boneless Gammons are more convenient to prepare and serve as they are smaller in size than the Bone-In Gammons. Slicing to the desired thickness is easy, very much like slicing a loaf of bread. Place the fat on top and slice accross the length of the product.
The Gammons are hot smoked and not cooked. It is recommended that the gammon be simmered in water for approximately 40 minutes per kg. Leave the netting on during cooking. Appletiser, Coke or Fanta can also be used as possible alternatives to water. The liquid remaining after simmering, can be used as a base liquid for a glaze. Brown sugar, apricot jam and/or honey can be added according to your preference. Add Maizena to thicken.
Glazing
After cooking first remove the netting, and then the rind. Score the surface of the gammon to form a diamond shaped surface prior to applying the glaze. Place either under the grill, or in the oven at 180ºC until the desired level of browning is achieved. Whole cloves, cherries or pineapple can be used as garnish to decorate the gammon prior to serving.
Bone-in Gammon
The Gammons are hot smoked and not cooked. It is recommended that the gammon be simmered in water for approximately 40 minutes per kg. Leave the netting on during cooking. Appletiser, Coke or Fanta can also be used as possible alternatives to water. The liquid remaining after simmering, can be used as a base liquid for a glaze. Brown sugar, apricot jam and/or honey can be added according to your preference. Add Maizena to thicken.
Glazing
After cooking first remove the netting, and then the rind. Score the surface of the gammon to form a diamond shaped surface prior to applying the glaze. Place either under the grill, or in the oven at 180ºC until the desired level of browning is achieved. Whole cloves, cherries or pineapple can be used as garnish to decorate the gammon prior to serving.
Boneless (Mini & Medium)
The Gammons are hot smoked and not cooked. It is recommended that the gammon be simmered in water for approximately 40 minutes per kg. Leave the netting on during cooking. Appletiser, Coke or Fanta can also be used as possible alternatives to water. The liquid remaining after simmering, can be used as a base liquid for a glaze. Brown sugar, apricot jam and/or honey can be added according to your preference. Add Maizena to thicken.
Glazing
After cooking first remove the netting, and then the rind. Score the surface of the gammon to form a diamond shaped surface prior to applying the glaze. Place either under the grill, or in the oven at 180ºC until the desired level of browning is achieved. Whole cloves, cherries or pineapple can be used as garnish to decorate the gammon prior to serving.
Tips
The Boneless Gammons are more convenient to prepare and serve as they are smaller in size than the Bone-In Gammons. Slicing to the desired thickness is easy, very much like slicing a loaf of bread. Place the fat on top and slice accross the length of the product.Pickled Shank
Oven Heat
To 160ºC. Place on a baking tray in oven until an internal temperature of 65ºC has been reached. Alternatively cook for 30 minutes per 500g plus an extra 20 minutes.
Pot Roast:
Fry to brown surface. Place into approx 250ml of meat extract, onions and carrots and simmer until cooked.
Tips:
It is very important to thaw these products prior to cooking
Pork Fillet
Oven:
Place the whole fillet or sliced medallions brushed with oil onto a baking tray. Turn occasionally during cooking. Add salt, pepper and spices to taste towards the end of the cooking period.
Braai:
Place the whole fillet or butterfly cuts on the braai. Add salt, pepper and spices towards the end of the cooking period.
Tips:
It is very important to thaw these products prior to cooking
Smoked Shank
Oven Heat
To 160ºC. Place on a baking tray in oven until an internal temperature of 65ºC has been reached. Alternatively cook for 30 minutes per 500g plus an extra 20 minutes.
Pot Roast:
Fry to brown surface. Place into approx 250ml of meat extract, onions and carrots and simmer until cooked.
Tips:
It is very important to thaw these products prior to cooking
Cocktail Viennas
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Red Viennas
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Viennas
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Catering Viennas
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Footlong Viennas
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Bockwurst
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for approx 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Pork Sausages
Frying pan/Flat top grill:
Heat to 210°C. Brush with cooking oil. Cook for 10 minutes ensuring to loosen from the cooking surface and turn regularly to brown evenly.
Oven:
Heat the grill. Brush with cooking oil and place on a rack. Grill for 5-6 minutes.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Beef Sausages
Frying pan/Flat top grill:
Heat to 210°C. Brush with cooking oil. Cook for 10 minutes ensuring to loosen from the cooking surface and turn regularly to brown evenly.
Oven:
Heat the grill. Brush with cooking oil and place on a rack. Grill for 5-6 minutes.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Continental Russians Short
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Continental Russians Long
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Catering Russians Short
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Catering Russians Long
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Cocktail Cheese Griller
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Footlong Cheese Griller
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Smokies
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Brownies
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Blanched Pork Standard
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 9-10 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Blanched Beef Standard
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 9-10 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Blanched Pork Breakfast
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 6-7 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Blanched Beef Breakfast
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 6-7 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Blanched Pork Cocktail
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 3-4 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Blanched Beef Cocktail
Frying pan/Flat top grill:
Heat to 210°C, pan fry in a small amount of oil to prevent sticking to the pan. Cook for 3-4 minutes, turning frequently to brown to perfection. Overcooking will result in the product drying out and losing its flavour.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Sausages are best served immediately after preparation. If they have to be held warm. do so under controlled conditions.
Frankfurters
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Jumbo Franks
Heating:
These products are fully cooked and need only to be heated. Place the sausages in a plastic container. Pour boiling water over the sausages. Leave for approx 5 minutes (thin casings) and 10 minutes (thick casings) depending on the number to be heated. Remove from the water and serve immediately.
Oven:
Heat the grill. Brush the sausages with cooking oil and place on a rack. Grill for 5 minutes (thin) and 10 minutes (thick), turning once using a pair of tongs.
Microwave:
Heat using 80% power for 2-3 minutes (thin) and 3-4 minutes (thick).
Deep Frying:
Heat oil to 260°C. Place sausages in oil for 3-4 minutes. Remove and drip off excess oil on a paper towel.
Tips:
Avoid cooking sausages from frozen, for best results defrost overnight in a fridge. Do not heat sausages in boiling water. Sausages are best served immediately after preparation. If they have to be held warm, do so under controlled conditions.
Pizza Ham Whole
Tips
Cold Meats stored in the original casing/packaging have a good shelf life. Once the packaging has been broken, the shelf life will be reduced to 2-3 days in a fridge. Ham should ideally be stored chilled, not frozen. Defrosing can cause excessive free moisture in the bag.