Bullboar Sausages
Hepburn Shire region is famous for its bullboar sausages and it’s not often that butchers outside of our region produce them. The Swiss-Italians settled our region in the 1850s during the Gold Rush and each family often had their own highly guarded secret recipe. Our bullboars are made in the traditional manner and are a mixture of our Greenhills Beef, free-range Otway Pork, red wine, garlic and spices. And yes, our recipe is also secret but we know you will love them - but they aren’t always what people expect at a BBQ. We recommend you place in cold water and bring to the boil. Reduce and simmer for about 4 minutes. Remove, cool a little, slice and fry and enjoy with a glass of red. Or you can add them to salads. We also love squeezing out the sausage to make a beautiful ragu for gnocchi.
Around 120g per sausage.
Hepburn Shire region is famous for its bullboar sausages and it’s not often that butchers outside of our region produce them. The Swiss-Italians settled our region in the 1850s during the Gold Rush and each family often had their own highly guarded secret recipe. Our bullboars are made in the traditional manner and are a mixture of our Greenhills Beef, free-range Otway Pork, red wine, garlic and spices. And yes, our recipe is also secret but we know you will love them - but they aren’t always what people expect at a BBQ. We recommend you place in cold water and bring to the boil. Reduce and simmer for about 4 minutes. Remove, cool a little, slice and fry and enjoy with a glass of red. Or you can add them to salads. We also love squeezing out the sausage to make a beautiful ragu for gnocchi.
Around 120g per sausage.
Hepburn Shire region is famous for its bullboar sausages and it’s not often that butchers outside of our region produce them. The Swiss-Italians settled our region in the 1850s during the Gold Rush and each family often had their own highly guarded secret recipe. Our bullboars are made in the traditional manner and are a mixture of our Greenhills Beef, free-range Otway Pork, red wine, garlic and spices. And yes, our recipe is also secret but we know you will love them - but they aren’t always what people expect at a BBQ. We recommend you place in cold water and bring to the boil. Reduce and simmer for about 4 minutes. Remove, cool a little, slice and fry and enjoy with a glass of red. Or you can add them to salads. We also love squeezing out the sausage to make a beautiful ragu for gnocchi.
Around 120g per sausage.
