Smoked beef sausage

Slice it or leave it whole, then fry over a medium heat for about 5–7 minutes, turning often until browned and hot throughout. If it is raw rather than ready to eat, cook it fully according to the pack instructions.

Some smoked beef sausages are ready to eat, while others need cooking; smoking alone does not tell you which. Follow the pack’s instructions, and if it says to cook, heat it through before eating.

Wrap it or put it in a covered container and refrigerate it promptly. Follow the pack’s storage instructions and use it within the stated time; freeze it if you will not use it in time.

Its smoky, savoury flavour works well with mustard, fried onions and mashed potato, or sliced into lentil soup, bean stew or a pasta sauce. Add it near the end of cooking if it is already cooked, so it warms through without becoming tough.

Yes; use the same amount in a stew, casserole or sandwich. Smoked beef sausage gives a beefier flavour, while smoked pork sausage is usually richer and fattier.

Smoked beef sausage has a smoky flavour from smoking or smoke flavouring; ordinary beef sausage may be seasoned without that taste. The name alone does not show whether either sausage is ready to eat, so check its cooking instructions.