Ostrich Sausages deliver a surprisingly beef-like savor with a clean, mildly sweet finish. As a ratite (flightless bird), ostrich is technically poultry—but it eats like lean red meat, snapping to attention on the grill or in a hot skillet. We ship each pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Beef-adjacent flavor: bold, clean red-meat character in a juicy link with snappy casing.
• Lean & high-protein: crafted for tenderness and balance—never greasy, never heavy.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a perfect finish.

What’s Included

Ostrich sausage links, typically in natural casings. See the variant selector for link count and total weight; seasoning profile and packaging may vary by batch—check the product label for specifics.

Flavor Pairings

• Seasonings: cracked black pepper, garlic, smoked paprika, coriander, chili flake, lemon zest.
• Condiments & sides: grainy or Dijon mustard, chimichurri, roasted pepper relish, grilled onions/peppers, simple salads, roasted potatoes.
• Explore more in Ostrich Meat and our broader Wild Game collection.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of links to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target (ground/sausage, poultry/ratites): cook to an internal temperature of 165°F (74°C). Use a fast, accurate thermometer.

1) Grill — Two-Zone Control

• Set up direct & indirect heat. Lightly oil the grates; ostrich is lean.
• Sear over direct heat to brown, then move to indirect to finish gently.
• Rotate frequently; cook to 165°F. Rest 5 minutes.

2) Pan-Sear — Skillet or Griddle

• Preheat to medium/medium-low; add a touch of oil or butter.
• Sear on all sides, turning often, 10–14 minutes total to 165°F.
• Rest briefly; serve with mustard and onions.

3) Oven or Smoker

• Oven: Roast on a rack at 350°F until browned and 165°F, ~15–22 minutes.
• Smoker: Run 250–275°F with oak/apple; smoke to 165°F. For extra snap, finish briefly over direct heat.
• See our Smoking Woods Guide for pairing ideas.

Pro Tips

• Don’t pierce the casings: keep juices in; manage flare-ups with two-zone heat.
• Brush lightly with oil: lean links brown better and release from grates/pans.
• Toast the buns: a quick grill or skillet toast adds texture and keeps condiments in place.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• Move to the freezer on arrival or start a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook to 165°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

Shop Ostrich Meat · Wild Game Sausages · Wild Game · Recipes

Chef’s note: Medium heat wins—brown gently, finish to 165°F, and rest. That’s how you keep lean links juicy with a satisfying snap.