750 g

ESKORT Gold Medal Pork Sausages

10 g

chives, chopped

15 ml

rice wine vinegar (or any vinegar)

10 ml

ginger, crushed

3 cloves

garlic, minced

30 ml

fresh rosemary, chopped

100 g

pineapple, grated

100 g

cucumber, grated

30 ml



slider buns


Remove the sausage skins and mix the sausage meat, chives, vinegar, ginger, garlic and rosemary together in a bowl. Form patties with about a tablespoon of the mix.

Fry the patties in a splash of olive oil until golden on both sides and cooked through.

Mix your cucumber and pineapple with the mayonnaise and serve with the patties on slider buns.

Download Recipe.


For a Banting*/healthier option, try the following:

Serve these slider patties with the coleslaw with some butter lettuce on the side instead of on a bread roll.

*Strictly speaking the Eskort Gold Medal Sausages are not technically Banting due to the traces of wheat content in the sausage mix. However, it is so minuscule that it will not affect your diet progress.