Pork and fennel sausages


Fresh Pork and fennel is a match made in heaven and these sausages are made with free-range pork and fennel seeds. Made with natural casings, it's a modern take on a traditional butcher's sausage.


How to cook ♨

Pan fry or barbecue on a medium heat for 15 mins until the sausages are browned all over and cooked through. We don't recommend pricking the sausages as it may cause them to dry out.

Serving Suggestion

For a delicious, fragrant ragu, squeeze out the sausage meat and crumble into a pan and fry until caramelised. Add canned tomatoes, red wine and chilli - cook down, season well with thyme and salt and pepper, and serve in a bowl with pappardelle pasta.

Nutritional Information

Servings per pack: 3                                    Serving size: 160g

Average Quantity per serve
Average Quantity per 100g
Energy 1856 kJ
1160 kJ
Protein 20.5 g 12.8 g
          - gluten 0.0 g 0.0 g
Fat, total 34.7 g
21.7 g
          - saturated 12.6 g 7.9 g
Carbohydrate 13.1 g 8.2 g
          - sugars 0.2 g 0.1 g
Sodium 1250 mg 781 mg


NZ Pork (75%), seasonings (rice flour, tapioca starch, salt, hydrolyzed vegetable protein (maize), mineral salt (451), fennel seeds, spices, preservative (223 - sulphites), garlic powder, antioxidant (316), flavour, spice extract), water, natural hog casings.

Contains sulphites.