Beak & Sons family butcher’s sausages boast a high meat content and they are naturally gluten free. Beak & Sons never add artificial flavours, colours or MSG because they are as devoted now to putting a better sausage on your fork as they were back in 1910.

To make the greatest sausage you have to have the greatest ingredients. Beak & Sons have done this by sourcing the best meat they can find. While most people make sausages from everything that is left over, Beak & Sons only select the finest cuts and combine them with the finest fresh ingredients.

Beak & Sons’ sausages are the results of more than 120 years spent honing their craft. For four generations, Beak & Sons have carefully guarded the secrets of their masterful techniques so there is nothing quite like one of their sausages. We take our skilful, time-honoured ways and apply them across all our top quality, prize-winning meat products.

Reginald (Reggie) Beak laid the foundations of this company’s pioneering tradition when he experienced the sublime smokey flavour of the chorizo sausage while living in South America in the 1900s. He later perfected his own recipe based on beef, pork and smokey paprika in Argentina and it remains a bestseller today.

Reggie’s wife, Elsie, and his son, Peter, also pioneered creations that were inspired by their many global travels. They have been kept and developed as secret family recipes, showing that good ideas never get old.

David Beak is now at the helm of this Australian family-owned and run gourmet sausage company and his children, Will and Lucy, are ensuring the family legacy will be carried forward.

In an exciting development for coeliacs, Beak & Sons spokesperson Giselle Rodriguez says the company will this month release a brand new gourmet range of sausages, adding a luxury twist to a gluten-free product. The new gluten-free gourmet range introduces three new recipes including Chicken and Mushroom, Tuscan Pork and the ever popular Traditional Beef.

“The creation process has been a long one because we wanted to get the flavour, taste and ingredients right,” Giselle says.

“Fans of our sausages have a discerning palate and we wanted to create something they would love in addition to our classics range.

“We are devoted to making the best tasting sausage we can for our customers’,” Giselle says. “This means locally sourcing the best and freshest ingredients we can find.

“A good sausage takes time and it’s worth it for the juicy, great tasting cooked sausage you achieve. We recommend cooking sausages slowly on a low heat and turning often.”

www.beakandsons.com.au