Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed vegetable protein, spices and water. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 16 minutes. Sausages drained on absorbent paper after cooking.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water, with added flavours. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 14 minutes. Sausages drained on absorbent paper after cooking.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 14 minutes. Sausages drained on absorbent paper after cooking.
Sausage of an unspecified type which has been used to make a sausage sandwich. Includes beef, pork, chicken and lamb sausages, weighted according to consumption patterns observed in the Australian Health Survey.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed vegetable protein, spices and water, with added flavours. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 16 minutes. Sausages drained on absorbent paper after cooking.
