All sausages are made from our marylands, that is the combined leg (drumstick) and thigh that has been de-boned, this includes the skin, which is high in Omega 3 fats. The meat and skin are coarsely minced, spices, salt and flavours are added, it is all then put into natural casings. This whole process is done by hand at the Murphy’s Meats in Trafalgar. Also, all sausages are single batch origin. This means that the meat in the sausages, is from just a single batch, and then only those birds that have been de-boned (typically 50-100 chickens), compared to supermarket sausages where you can have a giant mixing vat with tens of 1,000s of birds in every sausage. Sausages come in packs of about 500g
Chicken Sausages (may come to you frozen)
Hand-made small batch sausages
Plain, Malay Satay
Mirboo Pastured Poultry
Our chickens are grown in the fertile farmland of Mirboo North, in the heart of the Strzelecki ranges, in Gippsland, Victoria. Our feed has – no added hormones, pharmaceuticals, arsenic or antibiotics. We apply the Joel Salatin ‘pastured poultry’ method to raise the chickens. This involves raising day old chickens in a temperature controlled ‘brooder’ and once fully feathered placing them to forage in enclosures on green pasture. We grow both the meat chickens and turkeys. They are moved across fresh pasture daily. Raised with respect and passion, the taste and quality is second to none.