Kangaroo Sausages bring a clean, bold, distinctly Australian red-meat flavor in a juicy, snap-casing link. Naturally lean and high in protein, our roo sausages are seasoned to complement—not cover—their unique character. We ship them frozen at peak quality so you can go from freezer to grill with confidence. Eat Wild.

• Distinctive & approachable: beef-adjacent savor with a subtle sweetness—great for weeknight grills or game-day platters.
• Balanced for juiciness: crafted for a tender bite and satisfying snap. (See product label for full ingredient details.)
• Consistent links: even diameter for reliable cooking on pan, grill, or smoker.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook to a perfect finish.

What’s Included

Kangaroo sausage links, typically in natural casings. Check the variant selector for link count and total weight; packaging and spice profile may vary by batch.

Flavor Pairings

• Seasoning ideas: black pepper, garlic, coriander, smoked paprika, chili flake, lemon zest.
• Condiments & sides: mustard (grainy or Dijon), chimichurri, pepper relish, grilled onions/peppers, roasted potatoes, simple salads.
• Explore more game options in our Kangaroo and Wild Game collections.

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): cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Grill — Two-Zone Control

• Set up direct & indirect heat. Lightly oil grates; sausages are lean.
• Sear over direct heat to brown, then move to indirect to finish gently.
• Rotate frequently; cook to 160°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 160°F.
• Rest briefly; serve with mustard and onions.

3) Oven or Smoker

• Oven: Roast on a rack at 350°F until browned and 160°F, ~15–22 minutes.
• Smoker: Run 250–275°F with oak/apple; smoke to 160°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 by using two-zone heat.
• Brush lightly with oil: roo is lean—oil helps browning and prevents sticking.
• Warm buns, crisp edges: toast rolls on the grill; finish links with a quick hot kiss for color.

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 160°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

Shop Kangaroo Meat · Wild Game Sausages · Wild Game · Recipes

Chef’s note: Medium heat wins—brown gently, finish to temp, and rest. That’s how you keep lean links juicy.