Chicken & Tarragon
Grab a baguette because it’s thyme for these French herby sausages. Succulent chicken with fresh flavours of tarragon and marjoram – ohh la la!
On the BBQ: Heat it up to high for about 10 minutes or so, then turn it to a medium heat. Get the sausages on to cook until they’re nice and hot. Keep turning them frequently – no one likes burnt sausages and sauce doesn’t hide the burnt bits.
Under the grill: Heat the grill up until it’s nice and hot, then lower the heat and place the sausages on tray and grill, turning them frequently.
In the pan: Heat the fry pan, then either spray oil or pour a little oil into the pan watching out that it doesn’t splatter over you or your shirt. Cook the sausages on a medium heat until they’re a beautiful golden brown colour. Make sure you keep turning them frequently.
Sausages must be thoroughly cooked to 72°C before eating.
Chicken (88%), Water, Rice & Maize Flour, Salt, Potato Fibre, Sugar, Mineral Salts (451, 450), Dehydrated Onion & Garlic, Herbs, Preservative (223), Yeast Extract, Antioxidant (316), Spice Extract, Edible Casing (Pork).