Our sausages are legendary for a reason – quality meat, bold flavours, and endless possibilities.
Key Information
Whether you're cooking for a weeknight dinner or firing up the barbie for mates, the key to getting the best out of your Peter Timbs Meats sausages is nailing the cooking technique.
Forget the charred outside and cold inside – we've got you covered with four foolproof methods that'll have your sausages tasting absolutely brilliant every single time.
Pan Frying – Quick, Easy & Delicious
This is the go-to method for most Kiwis, and honestly, it's hard to beat. Thaw your sausages first, then spray a pan with cooking spray and heat it over medium-high heat until hot. Once your sausages hit the pan, let them brown for about 5 minutes, turning them regularly so they colour evenly all over. This is where the magic happens – those caramelised edges are packed with flavour.
Once they're nicely browned, turn the heat down to medium-low and keep cooking until the internal temperature hits 70°C. Here's a pro tip: add about ½ cup of water to the pan, cover it, and let them simmer gently for 12 minutes. This keeps them juicy while the water steams them through – no dry sausages here.
Baking – Set It & Forget It
Perfect for when you've got a crowd to feed or just can't be bothered fussing over the stove. Preheat your oven to 180°C, pop your sausages on a baking tray, and let them bake for 20–25 minutes. Give them a flip halfway through so they cook evenly, then check they've reached that 70°C sweet spot inside. Different sausage varieties might need slightly different times, so always have a quick look at the packet.
Grilling – Smoky & Spectacular
Nothing says summer like sausages on the grill. Start by cooking them over indirect heat (the cooler side of your barbecue) and let them do their thing until they're cooked through – about 20 minutes on a charcoal grill. Want to check? Split one open and have a look. Once they're cooked through, give them a quick finish over direct heat to get those gorgeous char marks and caramelised edges. If your grill's already hot enough, you might skip this step entirely – just depends on your setup.
Boiling – The Gentle Approach
Bring a pan of water (or beer, if you're feeling fancy) to a boil, then take it off the heat and add your sausages. Cover the pan and let them sit for 10–15 minutes – they'll cook gently in the residual heat. The trick here is to never add them to violently boiling water, or they'll split and lose all those lovely juices. It's a slower method, but brilliant for batch cooking or keeping them warm before serving.
No matter which method you choose, the secret is patience and a meat thermometer. Get your sausages to 70°C internally, and you're guaranteed a winner every time. Your Peter Timbs Meats sausages deserve nothing less.
