All Moombra Meats Products
Beef
Beef
Sausage
Preservative Free
Gluten Free
Pasture Raised
Verified Origin
Moombra Meats | Brisbane Valley, QLD
Preservative free, gluten free beef sausage. Real beef with a clean spice and herb seasoning. No fillers, no artificial colours, no MSG.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
FarmersJesse & Rob
ProcessingBrisbane Valley Meats
IngredientsBeef, Rice Cereal, Salt, Mineral Salt (450), Spices, Spice Extracts (160c), Herbs
CookPan / BBQ
HeatMedium
PrickNever
Serve75°C
Product Overview
About This Product
A straightforward beef sausage made from Moombra Meats. No preservatives, no gluten, no artificial colours, no MSG. The seasoning is a simple spice and herb blend bound with rice cereal, chosen specifically to keep the product clean and gluten free.
Cook on medium heat and turn every 2–3 minutes. Never prick the skin. Cook to a minimum internal temperature of 75°C.
Moombra Meats – Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain finished 60–80 days
FeedlotsNever used. Open pasture only.
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
AntibioticsNone used
PreservativesNone
GlutenNone
MSGNone
Verified Nutrition Data
Nutritional Values
Data Source
Calculated typical averages per 100g raw uncooked sausage. Beef values sourced from FSANZ NUTTAB F003521 — Beef, mince, raw. Premix values from supplier declaration, Carnivore Collective product 5230. Not dietary or medical advice.
178kcal
Energy per 100g
178 kcal
746 kJ • typical average
Protein14.0g
Complete beef protein. All essential amino acids present.
Total Fat11.0g
Naturally occurring from the beef. No fat added during processing.
Carbohydrates4.1g
Entirely from the rice cereal binder. No wheat, rye, barley, or gluten.
Sodium86mg
From the seasoning blend. No additional salt added during processing.
NutrientPer 100g
Energy178 kcal / 746 kJ▼
Energy comes from protein and fat, with a small carbohydrate contribution from the rice cereal binder (4.1g per 100g).
Protein14.0 g▼
All protein comes from the beef. Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat11.0 g▼
All fat occurs naturally in the beef mince. No fat is added during manufacturing. Fat content will vary slightly depending on the beef trim ratio used.
of which Saturated4.7 g▼
Naturally present in beef. Not added during processing.
Carbohydrates4.1 g▼
Carbohydrates come entirely from the rice cereal binder in the seasoning premix. Beef contains zero carbohydrates. No wheat, rye, barley, or gluten-containing grain is used.
of which Sugars0 g▼
No added or naturally occurring sugars. No sweeteners, glazes, or marinades used.
Sodium86 mg▼
Sodium comes from the seasoning blend. At 86mg per 100g this is lower than most commercial sausages. No additional salt is added during manufacturing.
Independent Verification
Why This Beef Sausage Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Preservative Free — Verified
▼Full ingredient declaration reviewed. No preservatives present in the beef or the seasoning premix. Consistent with on-pack labelling.
Gluten Free — Verified
▼Rice cereal is used as the binder in place of wheat-based alternatives. No gluten-containing grain is declared in the beef or the seasoning premix ingredients.
Accurate Nutritional Profile
▼Nutritional values are calculated from FSANZ NUTTAB beef mince data and supplier declaration for the seasoning premix. Presented as typical averages per 100g raw. Not absolute or guaranteed values.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3 days of purchase or by the use-by date on pack. As a preservative-free product, shelf life is shorter than a standard commercial sausage.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 3 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Cook as soon as possible once thawed. Do not refreeze.
After Cooking
Store cooked sausages in an airtight container in the fridge. Consume within 2 days. Reheat thoroughly before eating.
02Cooking
Never Prick the Skin
Do not prick sausages before cooking. Pricking lets moisture and fat escape, leaving you with a dry result. The casing holds the juices in.
Medium Heat, Turn Often
Cook on medium heat in a pan or on the BBQ. Turn every 2–3 minutes for even browning. High heat will burst the casing and leave the inside undercooked.
No Seasoning Needed
The seasoning premix is already in the sausage. No extra salt or seasoning required. Cook as-is.
Internal Temperature
Cook to a minimum internal temperature of 75°C. FSANZ recommends 75°C as the safe minimum for minced or manufactured meat products. Colour alone is not a reliable indicator.
Resting
Rest for 2–3 minutes off the heat before serving. The juices redistribute and the casing firms back up slightly. Do not cut immediately or the juices will run out.
Recipe Suggestions
Recipes
01
Pan Fried Sausages with Caramelised Onion & Mustard
▼
You'll Need
6 beef sausages2 large brown onions, thinly sliced
1 tbsp beef tallow or butter1 tsp brown sugar
1 tbsp red wine vinegar2 tbsp Dijon or wholegrain mustard
Crusty bread or mashed potato to serve
Method
1Heat a heavy-based pan over medium heat. Add tallow and cook onions slowly for 15–18 minutes, stirring occasionally, until deeply golden. Add sugar and vinegar in the last 2 minutes. Set aside.
2In the same pan over medium heat, cook sausages turning every 2–3 minutes for 12–14 minutes until evenly browned and cooked through. Do not prick.
3Check internal temperature reaches 75°C. Rest 2–3 minutes off the heat.
4Serve sausages over caramelised onion with mustard and crusty bread or mashed potato.
Tip: Caramelised onion keeps in the fridge for 5 days and works with everything. Make a big batch.
02
Beef Sausage & Vegetable Tray Bake
▼
You'll Need
8 beef sausages4 medium potatoes, cut into wedges
2 red capsicum, cut into chunks2 zucchini, cut into rounds
1 red onion, cut into wedges4 garlic cloves, unpeeled
2 tbsp beef tallow, melted1 tsp smoked paprika
Flaky salt & cracked black pepper
Method
1Preheat oven to 200°C. Parboil potato wedges for 8 minutes, drain and steam dry for 2 minutes.
2Toss potatoes, capsicum, zucchini, onion, and garlic in melted tallow. Season with smoked paprika, salt, and pepper. Spread across a large roasting tray in a single layer.
3Nestle sausages between the vegetables. Roast for 25–30 minutes, turning sausages once halfway, until cooked through and vegetables are golden.
4Check sausages reach 75°C internal. Rest 3 minutes and serve straight from the tray.
Tip: Parboiling the potatoes is the difference between golden crispy wedges and pale undercooked ones. Do not skip it.
03
Beef Sausage Pasta with Tomato & Fennel
▼
You'll Need
6 beef sausages, casings removed400g rigatoni or penne
1 brown onion, finely diced4 garlic cloves, sliced
1 tsp fennel seedsPinch of chilli flakes
1 tbsp tomato paste400g tin crushed tomatoes
100ml red wineFresh parsley & parmesan to serve
Method
1Squeeze the sausage meat out of the casings and break into rough chunks. Cook in a wide pan over medium-high heat for 6–8 minutes until browned. Remove and set aside.
2In the same pan cook onion for 5 minutes. Add garlic, fennel seeds, and chilli flakes. Cook 2 minutes until fragrant.
3Add tomato paste and cook 1 minute. Deglaze with red wine, scraping up browned bits. Add crushed tomatoes and simmer 10 minutes until thickened.
4Cook pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
5Return sausage meat to the sauce. Add drained pasta and a splash of pasta water. Toss to coat. Serve with parsley and parmesan.
Tip: The fennel seeds are the key flavour here. Do not skip them.
Independently Verified by Nutrition Verified
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are calculated from FSANZ NUTTAB beef mince data and supplier declaration for the seasoning premix. They are typical averages per 100g raw uncooked sausage. Verification does not constitute regulatory approval or endorsement of any product.