All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Thick beef sausages with gluten-free premix. Feed a family off the BBQ.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF, GF PREMIX
Cut OverviewAbout This Cut
Beef sausages are made from Burnham Grazing mince blended with a gluten-free premix (Carnivore Collective Krio Krush) and hand-filled into natural casings. No preservatives, no fillers beyond the premix.
Tip: Do not prick the skin. You want the fat to render inside and keep the sausage juicy. Cook slow and the skin will not burst.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000712 - Beef sausage, regular, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
240kcal
Energy per 100g
240 kcal
1010 kJ • typical average
Protein14.2g
Complete protein. All essential amino acids present.
Total Fat20.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates2.0g
Low carb content from the cure premix.
Sodium550mg
Elevated from the salt cure.
NutrientPer 100g
Energy240 kcal / 1010 kJ▼
Total energy from protein, fat and carbohydrates.
Protein14.2 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat20.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated8.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates2.0 g▼
Trace carbs from the curing premix.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium550 mg▼
Elevated sodium from the traditional salt cure.
Micronutrients
Iron1.8 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.2 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.25 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.0 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 2 days of opening.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
BBQ or pan over medium heat. Turn often. 12-15 minutes total. Never high heat, never prick.
Seasoning
The mix is already seasoned. Salt and pepper the exterior if you like, or serve with mustard and relish.
Internal Temperature
Cook to 75°C internal. Ground meat must be cooked through for food safety.
Resting
Rest 2 minutes off-heat before serving. Stops the juices from gushing when cut.
Recipe Suggestions
Recipes
01
BBQ Snags with Onion and Mustard
▼You'll Need
8 beef sausages2 large onions, sliced2 tbsp beef tallowTomato sauce and English mustard8 slices white sandwich bread or snag rollsFlaky salt
Method1Heat BBQ to medium. Not high. Hot grills burst the casings.
2Cook sausages slow, turning often. 12-15 minutes until golden all over.
3Melt tallow on the flat plate. Add onions with a pinch of salt. Cook slow 12 minutes until soft and caramelised.
4Toast bread briefly on the grill.
5Place snag in bread, top with onions, sauce and mustard. Fold and serve.
Tip: Sausages need medium heat and patience. They will burst over high flame. Slow and turn often.
02
Sausages with Mash and Red Wine Gravy
▼You'll Need
8 beef sausages1kg potatoes, peeled100ml milk80g butter2 tbsp olive oil2 onions, sliced200ml red wine400ml beef stock1 tbsp plain flour2 sprigs thymeFlaky salt and pepper
Method1Boil potatoes in salted water until tender. Mash with milk, butter, salt.
2Pan fry sausages over medium heat 12 minutes, turning, until cooked through and golden. Set aside.
3In same pan, sweat onions in olive oil 10 minutes until golden.
4Dust with flour. Add wine, reduce by half. Add stock and thyme. Simmer 10 minutes.
5Plate mash, sausages, spoon gravy over with onions.
Tip: The gravy lifts the whole dish. Take the time on the onions, they carry everything.
03
Sausage and White Bean Stew
▼You'll Need
600g Burnham Grazing sausages, sliced2 tbsp olive oil1 brown onion, diced4 garlic cloves, sliced2 tsp smoked paprika1 x 400g tin crushed tomatoes2 x 400g tins cannellini beans, drained500ml chicken stock1 tsp dried oregano1 bunch silverbeet, choppedCrusty bread, parmesan
Method1Brown sliced sausages in olive oil in a heavy pot. Set aside.
2Soften onion in the same pot 5 minutes. Add garlic and paprika. Cook 1 minute.
3Add tomatoes, beans, stock and oregano. Return sausages. Simmer 20 minutes.
4Stir in silverbeet. Cook 3 minutes more until wilted.
5Serve with crusty bread and a snow of parmesan.
Tip: A handful of grated parmesan rind dropped into the pot adds incredible depth. Fish it out before serving.
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