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Boks Bacon - The Art of Sausage
$6.50 each
We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour!
Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.
$6.00 each
Pure pork sausage 85% lean meat. Just pepper & salt, perfect with breakfast or where you need a plain pork sausage
$7.30 each
Boneless Tasmanian lamb leg with fresh rosemary picked on the day, blended with house roasted garlic and olive oil, our most popular sausage!
$6.90 each
Fresh authentic Spanish style, spicy. With a blend of secret spices including our house smoked paprika.
For this snag we take Venison, Wallaby and Pork to which we add cardamom, mace, coriander seed, caraway and black pepper, exotic & exciting flavours! 85% lean.
Lean pork with a touch of roasted garlic and cheddar Cheese, smoked in Tassie oak for 2 hours. Great with a beer!
$5.70 each
We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour
Chicken with Housten baby spinach, pine nuts & Tassie fetta, a classic greek flavoured sausage.
Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.
This is a hot smoked version of our fresh chorizo that is smoked for 3 hours with Tassie oak smoke, great with pizza, pasta & paella!
Moroccan style with roasted peppers, oregano, basil and chilli mixed with Tasmanian boneless lamb leg & Pork Shoulder, sweet moist and lightly spiced.
Lean, coarse ground pork shoulder with sweet apple and a hint of ginger.
We use fennel seed and fresh parsley made with 85% lean pork and with a touch of black pepper spice. A popular Italian style of sausage.
Boneless Tasmanian lamb leg blended with basil and lemon pesto, one of our most popular sausages.
Tasmanian venison shoulder with savoury bacon & Hartzview vineyard Cassis liqueur, sweet & savoury game sausage with great flavour.
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