Recipe: Sausages in Lemon Mustard with Pear and Baby Radish Salad

Beak & Sons are family butchers making authentic butcher style sausages since 1910. They use only top quality grass-fed beef from the Hunter Valley in New South Wales to produce premium sausages that are 92% beef, the Smoky Chorizo is 92% beef and 3% bacon making it 95% meat – leagues above the average sausage on the market.

Meaty texture and superior taste are only part of what sets Beak & Sons above average sausages, they are also free of MSG, gluten and artificial flavours and super juicy. But best of all they are great value.

Why not give this great recipe a try for something different.

Sausages in Lemon Mustard with Pear & Baby Radish Salad

1 packet of Beak & Sons The Original beef sausages
1 dessert spoon of grain mustard
30g butter
A couple drops of vegetable oil
1 lemon
6 baby red radishes thinly sliced
1 pear (Corella) washed and shaved
2 handfuls picked flat leaf parsley, washed and dried
2 dessert spoons of peeled, roasted chopped hazelnuts
Salt & pepper


1. In a non stick frying pan, cook the sausages on medium low, turning often until almost cooked through. Increase the heat for the last 30 seconds to caramelize the sausages. Turn down the heat, add the butter and when it turns a nutty brown colour, add the juice of half a lemon and the grain mustard. Season to taste with salt and pepper.

2. In a large bowl, toss the shaved pear with parsley, radish and hazelnuts, season with lemon juice a little zest, salt and pepper and serve with the sausages.

3. Enjoy with fresh sour dough.

Beak & Sons sausages come in two varieties: Original and Smoky Chorizo. Beak & Sons also offer a Classic Beef Burger and a new Classic Meatball. They are perfect for family meals, BBQ’s with friends and genuine alternatives to mid-week favourites such as steak, chicken or lamb.

Beak & Sons is available at Woolworths (National), Metcash (NSW), Harris Farm (NSW), IGA (select) and Supabarn (NSW). RRP $7.99.

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