Australian Pork Limited

Pork Sausages — cut and cooking guide

What this source is

Authority: Industry technical body
Territories: AU
Primacy: primary
Commercial interest: advertising funded
Retrieved: 2026-08-16
State: Read and citable

RETRIEVED, READ, AND IT SUPPORTS NOTHING — because of the surface rather than the numbers. It is the best-conditioned sausage source found in a long search: it states a thickness ('12 thin pork sausages, 2cm thick'), which is inside the sausage profile's 20-32 mm envelope, and it gives five methods with times. But the barbecue instruction is 'arrange on a moderate barbecue FLAT PLATE and cook for 8-10 minutes, turning often, until browned and firm to touch', and a flat plate is a solid conductive surface rather than bars over fire. BBQHQ models no such cooking surface, so the figure cannot be placed. Its grill row is an oven broiler at 15 cm, which is not a barbecue either. Doneness is 'browned and firm to touch' and no internal temperature appears anywhere on the page.

What it may be cited for

Culinary practice, Technical

Explicitly not safety: A levy body is not a food-safety authority.
Explicitly not commercial: Funded to promote Australian pork.

What we recorded from it

“Spray the sausages with cooking oil spray, then arrange on a moderate barbecue flat plate and cook for 8-10 minutes, turning often, until browned and firm to touch. ... 12 thin pork sausages, 2cm thick”
Australian Pork Limited gives thin pork sausages 2 cm thick 8 to 10 minutes on a moderate barbecue flat plate, turning often, until browned and firm to touch.
A flat plate, which is why this cannot be used. a solid conductive plate is a different cooking surface from bars over fire, and BBQHQ models no such surface. The thickness would otherwise land inside the sausage profile's 20-32 mm envelope, which is what makes the mismatch worth recording rather than dismissing.
Heat:
'Moderate' with no temperature. The page's oven-grill row is 15 cm from the element, which is not a barbecue either.
Endpoint:
No internal temperature anywhere on the page; doneness is 'browned and firm to touch'.