What's that snag.
Our sausages are packed with nothing but quality meat, fresh herbs, ground spices, and a splash of local booze—hand-cranked into natural casings. No fillers, no preservatives. Just honest flavour that changes with the seasons and names as creative as the combos inside.
Ethically raised on open pastures. Tasmanian. All Natural. Artisan Made at Fork it Farm.
READY-TO-EAT
Chorizo is a traditional spicy Spanish pork sausage. Our Chorizo is apple wood smoked, which may be sliced and eaten without cooking, or added as an ingredient to add flavour to other dishes. Available in standard and spicy. Ingredients: Pork, Sea Salt, Black Pepper, Smoked Paprika, Sweet Paprika, Cumin, Chilli, Garlic, Cayenne, Oregano, Red Wine
A Tassie twist on traditional chorizo, Pepperhopper blends wild-harvested wallaby with native mountain pepper for a uniquely fruity, smoky hit. Bold, local, and full of bounce. Ingredients: Wallaby, Pork Fat, Sea Salt, Black Pepper, Smoked Paprika, Sweet Paprika, Mountain Pepper, Cumin, Chilli, Garlic, Cayenne, Oregano, Red Wine. Pepperoni is complex and delicious. The combination of four peppers (black, white, aleppo, pink) create the perfect pepper hit and a hint of smokiness. Perfect for pizza, add to a sandwich or a great addition to your next platter. Ingredients: 100% Grass-fed Beef, Pasture-raised Pork Fat, Paprika, Pepper, Sea Salt, All Spice, Red Wine. Kielbasa is a delicious, rich, smoky Polish sausage. Good for platters, picnics and sandwiches or in casseroles, soups and stews or fry to crisp up the skin and serve with eggs. Ingredients: Wild Harvested Tassie Venison, Pork, Sea Salt, Black Pepper, White Pepper, All Spice, Marjoram, Nutmeg, Garlic, Ginger, Chilli, Coriander, Red Wine. Mortadella is a large Italian sausage or luncheon meat made of finely ground pork, which incorporates small cubes of pork fat. This uniquely Tasmanian version, Mortadella di Tassie, has a courser texture and is flavoured with Tassie Mountain Pepper, olives, hazelnuts and smoked with apple wood. |
READY-TO-COOK
Toulouse is a classic French sausage made with coarsely ground pork, white pepper, salt, nutmeg and a splash of white wine. Great on the grill or in a cassoulet. Ingredients: Pork, Sea Salt, White Pepper, Nutmeg, White Wine.
Boerewors are a South African fresh sausage combining pork & beef with a robust mix of spices. Traditionally shaped into a continuous spiral and grilled on the braai (South African barbecue). We've taken a risk and made our Farmstyle Boerewors as a traditional sausage link for grilling on the Aussie BBQ. Ingredients: Beef, Pork, Sea Salt, Black Pepper, Coriander Seed, All Spice, Nutmeg, Clove, Malt Vinegar, Brandy. The Tassie Red is a Tassie inspired sausage, combining our pork with Wallaby, chilli and beer. Ingredients: Pork, Wallaby, Dan's Fermented Chilli Sauce, Local Red Ale, Sea Salt, Pepper, Chilli. Beef, Pepper & Red Wine ... Not the flashiest name—but damn tasty. This bold, peppery number is made with 100% grass-fed beef, Aussie black pepper, a good splash of red wine, and just enough spice to keep things interesting. Ingredients: Grass-Fed Beef, Pork Fat, Red Wine, Sea Salt, Black Pepper, Allspice, Parsley. The Black Pudding is a traditional English-style black pudding, handmade on the farm with rich pork blood, onions, cream from Elgaar, and a hint of brandy. Slice, sizzle, and serve it crispy for a deeply savoury start to the day. Ingredients: Pork Blood, Onions, Pork Fat, Sourdough Breadcrumbs, Rolled Oats, Pearl Barley, Elgaar Cream, Brandy, Sea Salt, Pepper, Sugar, Coriander, Mace, Cayenne. |
Top tips.
Don’t crank the heat! Cook sausages gently over medium-low heat to avoid splitting the casings and drying them out.
No stabbing! Use tongs to turn your snags so all those tasty juices stay where they belong—inside.
Our snags don’t need much help, but a dab of butter or fat in the pan can boost browning and add flavour.
Like a good steak, sausages love a short rest after cooking. Give them 5 minutes to relax before serving.
With flavour-packed snags like ours, you don’t need much. A fresh bun, a smear of mustard, or a tangy pickle is all it takes.
No stabbing! Use tongs to turn your snags so all those tasty juices stay where they belong—inside.
Our snags don’t need much help, but a dab of butter or fat in the pan can boost browning and add flavour.
Like a good steak, sausages love a short rest after cooking. Give them 5 minutes to relax before serving.
With flavour-packed snags like ours, you don’t need much. A fresh bun, a smear of mustard, or a tangy pickle is all it takes.