We recommend cooking our sausages on a low temperature for a longer period of time.
If you cook these too fast or in an oven that is too hot they will split out and it won't look pretty!
Why is a Sosij different to your average sausage?
Our sausages are made by using an emulsification, which means there isn't any need for stabilisers, just good quality meat, fat and a small amount of liquid.
Those supermarket-stape-sausages can be chucked in a pan, oven, grill and left to summer until they brown. Real food, with this much flavour, requires a bit more patience.
Made to share
Our Sausages are - let's say it... BIG. We don't do things by half measures, so our sausages are perfect for sharing or sliced up on a platter.
Our founder, director and the chef you've likely met at one of our events - spends a lot of time crafting these sausages, not only to perfect the flavours and textures he consistently blows our minds with but with the hopes of bringing the culture of BBQing and community to the UK. One could argue that we really bloody need it!
Cooking advice, based on where you're cooking:
Smoked ones
8 mins air fryer, 15 mins oven - you can even bang in the microwave for a few seconds if you're in a rush.
Oven
Stick on a baking tray
Some people like to use parchment, some like oil - so it doesnt stick to tray
160 degrees, 45 mins, turn half way
Unsure if its cooked in middle? turn up to 180 degrees for last 5 mins to be extra
Grill
Low to medium heat, keep turning. They're not straight like supermakets. We never cook under the grill.
Air Fryer
130 or lowest setting, bang em in for 30 minutes, turning half way.
BBQ (Grills or Coals)
Cook indirect, which means 'away' from the heat source.
Such as, burners on the left with the sausages on the right side with the lid down.
40 mins