Our Recipes

Singo's Apple, Onion & Sausage Casserole


*8 Fresh SINGOS Sausages (any variety)
*5 medium apples
*4 medium onions
*2 Tbls butter
*1 Tbsp mustard powder
*2 Tbl flour
*4 Tbl cider vinegar
*4 Tbl brown sugar
*salt, pepper to taste


1. Simmer the SINGOS Sausages, barely covered, in water until cooked (about 10 minutes). Drain and put the liquid aside.
2. Peel and slice the apples and onions and place them in another pot with the butter, 1 tsp salt and 1 cup of the sausage poaching liquid.
3. Cook, covered, for 30 minutes.
4. Add more liquid to pan if it starts to dry and catch. Stir gently.
5. Peel the sausages and slice thickly.
6. Sprinkle the slices with a mixture of the flour and mustard powder. Toss with the apples and onions. 7. Add the sugar, cider vinegar and some white pepper.
8. Put into a covered casserole and add enough sausage poaching liquid to almost, but not quite cover.

*Bake 1 hour at 170 degrees.
*Stand 5 minutes before serving.

Singo's Crackling Pork Roast


For special occasions there is nothing quite like a roast of pork with crackling- which truly is 'the king of roasts"- SINGOS KING of Roasts'
Roast Pork:


1. Preheat the oven to 160 degCelcius -170 degCelcius.
2. Weigh the pork roast and calculate the cooking time- an hour for every kilogram
3. If a meat thermometer is available insert it into the thickest part of the meat.
4. Score the rind- or better still- get the butcher to- he has sharp knives
5. Massage in some oil and salt and herbs.
6. Put a bunch of sage and some cut up apples on a rack in a roasting pan.
7. Place the pork roast on top, with the fat uppermost.
8. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives better heat circulation around the meat.
9. Cook the pork roast for the required time until the juices run clear when meat is pierced.
10. If using a meat thermometer, 71 degC is ideal for 'medium done' and 76 degC for 'well done' pork.
11. Remove the roast from the oven and rest in a warm place for 10 minutes before carving.
12. This allows the meat to firm, the juices to settle and carving is easier.

Suitable Cuts: Shoulder, Leg, Loin, Scotch Fillet, Whole Fillet.

Crisp Crackling

* Now if the crackling hasn't crackled enough when the roast is cooked- remove the crackling layer and while the meat is resting- shove the crackling under the grill until it puffs and crisps.
* What could be better to roast than pork.

Successful Carving

* Always allow the roast to rest, covered, in a warm place, for 10 to 15 minutes before carving.
* Use a good carving knife and keep it sharp.
* Place the pork so it can be held firmly on a flat surface. A carving board to catch the juices is ideal.
* Carve roast across the grain to ensure the slices are tender when eaten.

Serve with apple sauce and gravy- the 'king' of roasts- and mashed potatoes or a tray of roasted vegetables- kumara, parsnip, carrot, onions, potato


* Using a meat thermometer is an easy way to ensure the meat is cooked the way you enjoy. Insert into the thickest part of the meat avoiding contact with bone.
* As a general guide pork takes an hour per kilogram to roast at 160 degC-170 degC.
* Carving across the grain gives a tender slice of meat. Improved farming, hygiene and refrigeration means that pork is safe and delicious when still pink.

Singo's Rack of Lamb


* Allow 1 x 4-6 SINGOS Rib Lamb Rack, fully trimmed, per serving
* Salt and pepper
* 600g-800g Agria or floury potatoes, peeled and chopped for mash
* 20 baby carrots, peeled * 200g baby peas
* Jus or gravy to taste & Salt and pepper.


1. Pre-heat the oven to 190ºC. Season the lamb and pan-sear, grill or BBQ with a little oil until well browned.
2. Transfer to the oven and roast 10-15 minutes or until cooked to your liking.
3. Rest, covered in a warm place, for 5 minutes.
4. Boil and mash the potatoes with a little olive oil, milk or butter, and season.
5. Blanch carrots and peas in boiling water until cooked, and drain thoroughly.

To Serve

Carve each lamb rack in half and serve over the mashed potatoes with baby carrots and peas. Drizzle with gravy and serve immediately.

Singo's Chicken Stirfry


*65g (1/3 cup) Jasmine rice
*1 tbs peanut, vegetable or light olive oil
*150g SINGOS Chicken Tenderloins, sliced
*1 tbs salt-reduced soy sauce
*1 tbs mango ginger chutney
*1 tbs water
*1/2 small red capsicum, cut into thin strips
*1 small zucchini, cut into thin strips
*40g snow peas, topped


    1. Cook the rice following packet directions. Drain and keep warm.
    2. Heat 2 tsp of the oil in a wok or frying pan over high heat until hot. Add the chicken and stir- fry tossing frequently, for about 2-3 minutes or until just tender.
    3. Transfer chicken to a plate. Combine the soy sauce, chutney and water and set aside.
    4. Heat the remaining 2 tsp of oil in wok over medium-high heat and stir-fry the capsicum, zucchini and snow peas for 3-5 minutes or until tender.
    5. Add the soy sauce mixture to the wok with the chicken and toss over high heat until the sauce has thickened. Serve with the cooked rice.

    Singo's Beef and Guinness Casserole

    INGREDIENTS - Serves 6

    * 1kg SINGOS lean blade steak
    * About ¼ cup oil for frying
    * 4 onions, peeled and diced (or 16 baby onions or shallots)
    * 1 Tbsp minced garlic
    * 4 Tbsp flour
    * 2 cups Guinness
    * 2 cups beef stock
    * 4 rashers of SINGOS bacon, chopped
    * About 4 sprigs fresh thyme, or ¼ tsp dried
    * 12-18 dried prunes * Pared rind 1 orange


    1. Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches.
    2. Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute.
    3. Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind.
    4. Cook at 160°C for 1½ - 2 hours or until the meat is tender. Serve over mashed potatoes.