If you arrived here looking for bratwurst, the honest answer comes first: German sausages aren’t in our range — no bratwurst, no frankfurters. What we stock is a smaller shelf: a few sausages we’d happily eat ourselves. A lightly smoked Kurobuta pork sausage that anchors any grill, a truffle pork sausage for slower evenings, a chicken cheese sausage, small beef chipolatas, and a Taiwanese pork sausage with a following of its own. Good sausage was never really about nationality. Here’s the shelf, one by one.
Smoked Kurobuta Pork Sausages — the hero (4 pieces, 320g)
If you buy one pack, make it this one. Kurobuta — Berkshire pork — has the fat and flavour to carry a sausage, and this one is lightly smoked. It comes frozen and cooks three ways: grill, pan, or air fryer. Thaw overnight in the fridge, cook over medium heat rather than a blaze, and don’t prick it — the juice is the point. Serve with mustard and something sharp alongside.
Truffle Pork Sausage — the quiet luxury (150g, 3 pieces)
Pork with finely chopped truffles folded through, and an earthy, umami depth running through every bite. Treat it gently: moderate heat, no aggressive sauces afterwards. Slice it over soft eggs or tuck it into a brunch plate. Small pack, big effect.
Chicken Cheese Sausage — the easy weeknight one (5 pieces, 200g)
The product page says it plainly: no additives, gluten-free. Lighter than the pork sausages, with cheese through the mix, it’s the pack that disappears fastest in a family fridge — air-fried for a quick dinner, sliced into fried rice, or lined up for children who claim not to like sausages and then eat two.
Beef Chipolatas — the small ones (5 pieces, 170g)
Chipolatas are the thin, quick-cooking format: a few minutes in the pan and they’re done — the natural fit for breakfast plates, roast dinners, and small hands at the table. Watch them, though; they go from perfect to overdone while you’re finding the tongs.
Black Bridge Taiwanese Pork Sausages — the cult favourite (500g, 10 pieces)
Black Bridge is a Taiwanese brand, known for handmade sausages in the Taiwanese style — savoury with a gentle sweetness (there’s a garlic version too). Cook low and slow until the skins gloss, slice on the diagonal, and eat them the Taiwanese way with slices of raw garlic, or dice them into fried rice. Ten to a pack: the freezer staple of the shelf.
The one rule for cooking any sausage
Start from thawed, pat dry, and give it medium heat and a little patience, turning often. High heat splits casings and burns the outside before the middle cooks; medium heat gives a deep, even colour and a juicy centre. Rest them a couple of minutes.
Sausages are also the most forgiving thing on a grill — our Singapore BBQ guide puts them to work. And if the Kurobuta name brought you here, the same Berkshire family appears in another form in our Berkshire Pork Carbonara — a carbonara built on crispy Kurobuta Berkshire pork belly, not a sausage recipe, but the best way to taste why this pig is worth it.
Find the shelf in the Premium Meat collection and the wider Meat collection — a mixed grill pack for the weekend is an easy way to cross the $150 free-delivery line.
FAQ
Does Miss A sell German sausages or bratwurst?
No. We’d rather point you to a sausage we actually stock and love than list one we don’t. For the grill, the closest seat is the smoked Kurobuta.
Which sausage is best for a BBQ?
The smoked Kurobuta, for size and smoke; add chipolatas if there are children or grazers — they cook in minutes and keep the line moving. Let the sausages be the first thing ready; it settles a hungry crowd.
Which sausage has no additives and is gluten-free?
The Chicken Cheese Sausage — that’s its product page’s own description. It’s also the lightest option on the shelf: the family default.
A good sausage needs no passport. It needs good pork, a gentle pan, and people to share it with.
