Super Sausages 

The wonderful people at West Coast Meats have been donating 200 sausages per week for the last few months. 

Run by the Waddell family, meat has been part of their family dating back to 1901 when James Waddell opened his first store in Scotland at the age of 22. After immigrating to Western Australia with his family in 1912 he continued his trade with one thing is mind – to be the People’s butcher. A motto that has stood the test of time, over 100 years and four generations later Directors Jeanie Waddell & John Psaila head their management team. 

West Coast Meats has a strong relationship with local farmers where they buy their livestock. All cattle, lambs and goats are West Australian grown and grass fed. Another thing that makes West Coast Meats special is that they take Animal Welfare very seriously and ensure their livestock are cared for at all times. 

Sausages are a super versatile food that can be served up at breakfast lunch or dinner. 

A wide array of seasonings and spices are used in sausage making to impart distinct flavours. Traditional sausage recipes often include ingredients like salt, pepper, garlic, onion, paprika, fennel, sage, thyme, and various herbs and spices which enhance the taste of the meat and give sausages their unique flavour combinations. 

One reason they are so popular is that they can be cooked in so many ways! Most common cooking methods for sausages include barbequing, pan-frying, baking, or boiling. Each method imparts a distinct flavour and texture to the sausage. Barbequing, for example, can add a smoky charred flavour, while pan-frying creates a crispy outside texture. 

Topping off a great sausage experience are the various accompaniments that complement the sausage flavours. This can include mustard, ketchup, sauerkraut, pickles, onions, relish, or a combination of these condiments.  

Anyone for bangers and mash tonight?