6 Kangaroo Sausages, 270g - Kezie

6 Kangaroo Sausages, 270g

Stock Code: MKASAFP52

Whats's it like?

Kangaroo is our most popular product being extremely tender & easily substituted into many recipes. This meat has a light game flavour which is delicious...it's great value.

  • Our Kangaroo meat is sourced direct from Australia

  • It's also approved by the Australian Heart Foundation

  • Our Kangaroo Sausages is manufactured by us, here at Kezie.

  • Pack includes 6x 45g Kangaroo Sausages

£2.06
In Stock

Kangaroo (67%), Pork Fat (16%) Water, Vegetable Flakes, Salt, Potato Starch, Spices, Rice Flour, Stabiliser E450, Stabiliser E451, Preservative: Sodium Metabisulphite E233 (SULPHUR DIOXIDE (SO2)) Sodium Citrate E331. Spice Extracts, Antioxidant E301, Herb Extracts.

Allergy Advice: For all allergens, see ingredients in BOLD

This game meat may contain shot & bone, we have taken every care to ensure these have been removed.

Values of cooked product Product (Per 100g)
Energy (kJ) 668
Energy (kcal) 159
Fat (g) 6.5
of which Saturates (g) 2.5
Carbohydrates (g) 7.8
of which Sugars (g) 0.8
Fibre (g) 2.4
Protein (g) 16.2
Salt (g) 1.24

For best results pan fry from frozen. The following instructions are guidelines only. Ensure that the product is piping hot, thoroughly cooked and no pink colour remains before serving. Do NOT refreeze after defrosting.

PAN FRY from Frozen

  • Remove from all packaging.
  • Heat a little oil in a frying pan over a medium heat.
  • Fry sausages over a low to medium heat for 18 minutes.
  • Turn occasionally, reduce heat if necessary.

Should this product defrost, keep refrigerated and consume within 24 hours. Keep frozen at -18°C. Best before date indicated on the pack.

Try serving this with…

  • Marmalade-baked sausages
  • Sausage and mortadella ragu
  • Italian sausage, pear, lentil and watercress salad
  • Sausage casserole
  • Sausage meatballs with chickpeas
  • Tuscan beans with sausage and marjoram
  • Pork sausages with cider lentils
  • Sausage and fennel coleslaw wraps
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