FRY'S BRAAI SAUSAGES





All Fry's foods are perfect for the barbecue, but this variety based on the South African boerewors-seasoned sausage (or farmer's sausage) brings home the true taste and aroma of the region's well known braai. Fry's Braai Flavour Sausages make delicious eating both on and off the barbecue – outdoors and in!

Serve with creamy potato bake and crispy bread around the fire, or fried and sliced with oven-roasted vegetables on a fresh baguette! Grill on colourful kebabs with onions, mushrooms, tomatoes and anything else you can dream up or create mouth-watering lasagnes, pasta or rice dishes.

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Nutritional Information per 100g

Energy



580kj 138kcal



Protein



16.5g



Carbohydrate



10g



Sugars



1.3g



Fats



7g



Saturated



3.2g



Mono Unsaturated



3.15g



Poly Unsaturated



0.63g



Cholesterol



0mg



Trans Fats



0g



Fibre



4g



Sodium



0.8g



NUTRITIONAL INFORMATION OBTAINED BY ANALYSIS
Allergens – soya, wheat, gluten.







RECOMMENDED AS A BEST BUY IN THE ETHICAL CONSUMER! UPDATED RECIPE NOW WITH LESS FAT! CONTAINS

NO ONION OR GARLIC.

Ingredients
Hydrated vegetable protein (soya), wheat protein, vegetable oil, wheat flour, starch, vegetable protein isolate, flavourings, spices, sea salt, seaweed extract, herbs, colour: caramel.

Serving suggestions for FRY’S Vegetarian Braai Sausages

Warm through our Braai Sausages and try them as suggested below:
*With brown sauce and lettuce in a sandwich
*Served in the traditional way with mashed potatoes, steamed vegetables and gravy
*In a sandwich with mustard
*Serve with stewed apple sauce in a baguette
*With picalilli and salad in a sandwich
*Serve as part of a fry-up breakfast with grilled tomatoes, hash browns, pan fried mushrooms, baked beans, thick sliced pan-fried FRY’S Polony, toast and a steaming mug of tea!
*Serve in a granary bap with Marmite and fresh watercress
*Try with Branston pickle in a sandwich
*Serve with organic sage & onion stuffing in a warm baguette
*Add onion chutney to a sausage sandwich
*Add roasted sweet potato, rocket and tomato relish to a sausage in a wholemeal pitta
*Mix chargrilled vegetables, sundried tomatoes and grilled pine nuts and serve all with a sausage in a tortilla wrap
*Defrost the sausages and cook over the barbecue with foil wrapped corn on the cob and jacket potatoes – serve with dollops of vegan margarine and ketchup
*Fry/grill sausages and slice. Separately saute chopped onion and chillies in a little oil, add chopped tomatoes or tomato puree and sausages and allow to cook for 5 mins. Serve with fresh coriander on a bed of rice.
*Sauté sausages (8 min) and slice (not too thinly) when cool. Sauté onions, green peppers, mushrooms and garlic until soft (do not burn). Add tomatoes and soy sauce and sauté for a further 3 mins. Add this mixture to cooked warm rice, mixing well. Finally add FRY’S sausages and mix. Serve with salad.