How to Cook Our Products

Everything we make is handmade fresh in Chalong and delivered frozen or chilled across Phuket. This guide gives you simple, foolproof cooking instructions for our most popular products — by pan, oven, air fryer and BBQ — so you get a Really Good result every time.

How to use this guide: it's organised by category. Each method also works for our other products in the same range, so you're covered across the menu — not just the examples shown. Times are a guide; your kitchen, your call.

Before you start — defrosting & tips

Defrost first for best results. Move from freezer to fridge the night before, or sit the sealed pack in cold water for 30–60 minutes. Most items can also be cooked from frozen — just add a few minutes and lower the heat slightly so the outside doesn't burn before the centre is done.
Cook until cooked through. Everything should be hot right in the centre with no pink meat. If you use a kitchen thermometer, around 80°C in the middle is a good guide.
Rest before serving. Let sausages, burgers and chicken rest 2–3 minutes after cooking — the juices settle and stay in the meat.
Don't refreeze raw products once fully thawed.

Jump to a category

Pork Sausages · Chicken Sausages · Beef Sausages · Pigs in Blankets · Bacon · Burgers · Meatballs · BBQ Ribs · Gourmet Stuffed Chicken · Ready Meals

Sausages

Golden rule for all our sausages: cook low and slow. High heat splits the skins and burns the outside before the middle is done. Turn often until golden all over and cooked through. Don't prick them — you'll lose the juices.

Pork Sausages

Example: Cumberland & Italian Pork Hot. Cumberland is prime pork with coriander and black pepper; the Italian Hot adds paprika, fennel and a little spice. Same method for both.

Pan (best): Medium-low heat, splash of oil. 12–15 min, turning every few minutes, until deep golden and cooked through. A lid on for the first few minutes helps them cook through.
Oven: 180°C, on a tray, 20–25 min, turning once. Great roasted with peppers and onions.
Air fryer: 180°C for 12–14 min, shaking halfway.
BBQ: Indirect/medium heat, 15–18 min, turning often. Keep them away from the flames.
Also use this method for: English Pork, Sage & Onion, Pork & Garlic, Rosemary Pork, Italian Pork, Lincolnshire and Pork Chipolata sausages. (Chipolatas are thinner — reduce times by a few minutes.)
Serve: With mash and onion gravy, in a roll with fried onions, or as part of a Really Good breakfast.

Chicken Sausages

Example: Chicken Tikka — tender chicken with coriander, cumin, turmeric and a touch of chilli. Chicken sausages are leaner than pork, so cook them gently all the way through.

Pan: Medium-low, light oil, 12–15 min, turning often. Don't rush them or let the pan run too hot.
Oven: 180°C, 20–22 min, turning once.
Air fryer: 180°C, 11–13 min.
BBQ: Medium, 14–16 min, turning often.
Also use this method for: Chicken, Rosemary Chicken, Chicken Chipolata and Chicken with Spinach & Pinenut sausages. (Chicken Frankfurters are already cooked — just heat through.)
Serve: In a wrap with yoghurt and mint, with rice and salad, or sliced over a grain bowl.

Beef Sausages

Example: Aussie Beef — a hearty, robust beef sausage built for the BBQ. Approx. 5 per 500g pack.

BBQ (best): Medium heat, 15–18 min, turning often, until well coloured and cooked through.
Pan: Medium-low, splash of oil, 14–16 min, turning regularly.
Oven: 180°C, 22–26 min, turning once.
Air fryer: 180°C, 13–15 min.
Serve: The classic Aussie sausage sizzle — white bread, grilled onions, tomato sauce.

Pigs in Blankets

A bite-sized sausage wrapped in Mr Moo 7-day dry-cured streaky bacon. Double the pork, double the delicious — a Christmas and party favourite.

Oven (best): 190°C, 25–30 min, turning once, until the bacon is crisp and the sausage is cooked through. The oven crisps the bacon beautifully.
Air fryer: 180°C, 14–16 min, shaking once.
Pan: Medium-low, 15–18 min, turning to crisp the bacon all the way round.
Serve: Straight off the tray as a hot snack, or alongside a roast.

Bacon

Example: Mr Moo Streaky Bacon — our 7-day dry-cured streaky, a breakfast-table favourite for over 10 years.

Pan (best): Lay into a cold, dry pan, then bring up to medium heat. Starting cold renders the fat slowly for even, crispy rashers. 6–10 min, turning a few times, until done to your liking.
Oven: 200°C, on a lined tray, 12–18 min. The easiest way to do a big batch flat and crispy — no flipping needed.
Air fryer: 190°C, 7–10 min, checking near the end.
Also use this method for: Mr Moo English Style Back Bacon. (Back bacon is leaner, so it crisps a touch faster — check a minute or two earlier.)
Tips: No extra oil needed — the bacon renders its own fat. Pat dry before cooking for extra crisp. Save the rendered fat for frying eggs or potatoes.

Burgers

Example: Seasoned Wagyu Beef Burgers — 150g of seasoned 100% Australian Wagyu beef per patty, shaped and ready to grill.

Don't press the patty while cooking — you'll squeeze out the juices that make it great.
Pan/griddle (best): Medium-high, light oil. 3–4 min per side for a 150g patty (longer from frozen). Add cheese in the last minute and pop a lid on to melt.
BBQ: Medium-high, 3–4 min per side, turning once. Don't move it around — let the crust form.
Air fryer: 190°C, 10–12 min, turning halfway.
Also use this method for: all our beef burgers & sliders (Seasoned Beef, Chargrilled Beef, Beef Sliders, Wagyu Sliders) and Lamb, Mint & Rosemary burgers. Sliders are smaller — about 2–3 min per side. Chicken burgers use the same method but cook them all the way through.
Rest the patty 2–3 min before building your burger.
Serve: Toasted bun, your favourite cheese, lettuce, tomato, and a Really Good sauce.

Meatballs

Example: Uncooked Meatballs (1kg, 32+ pieces) — a Sicilian-inspired mix of pork and beef, ready for your favourite pasta night.

Oven (best): 200°C, on a lined tray, 18–22 min, turning once, until browned and cooked through. Then fold into warm tomato or napoli sauce and simmer 5 min.
Pan + sauce: Brown all over in a little oil over medium heat (8–10 min), then add your sauce and simmer gently 15–20 min until cooked through.
Air fryer: 180°C, 12–15 min, shaking the basket once.
Tip: Cook only what you need — they portion easily straight from frozen.
Serve: Spaghetti and napoli, in a sub roll with melted cheese, or as party meatballs with a dipping sauce.

BBQ Pork Ribs (Precooked)

Already slow-cooked to fall-off-the-bone and coated in our special BBQ sauce (500g) — you're just reheating. Defrost in the fridge first for the best result.

Oven (best): 180°C. Wrap in foil and heat 20–25 min, then open the foil and give them 5–10 min uncovered to caramelise the sauce. Brush on extra sauce if you like it sticky.
BBQ: Medium-low/indirect heat, 10–15 min, turning and basting, until hot through and glazed. Watch closely — the sugary sauce catches quickly.
Air fryer: 170°C, 8–12 min, until hot and sticky.
Microwave (quick): Covered, 3–5 min, but you'll miss the caramelised glaze.
Goal: Heat through until piping hot in the middle.

Gourmet Stuffed Chicken

Example: Chicken Cordon Bleu — handmade chicken breast loaded with hand-cut Paris ham, Edam cheese and garlic-parsley butter, then crumbed by our team. Being chicken, cook it right through until piping hot in the centre.

Oven (best): 190°C, on a lined tray, 25–30 min, until golden and piping hot through. Best method — even cooking and a crisp crumb without the cheese escaping.
Air fryer: 180°C, 16–20 min, turning once.
Pan then oven: Brown both sides in a little oil for colour (2 min each side), then finish in a 190°C oven for 18–22 min.
Also use this method for: Chicken Kiev (also a crumbed, butter-filled breast). For Chicken Schnitzel, pan-fry in a little oil over medium heat 3–4 min per side until golden and cooked through.
Tip: Best cooked from chilled/thawed. From frozen, lower to 180°C and add 8–10 min. Let it rest a couple of minutes — the molten butter centre is hot.
Serve: With mash or chips and a green salad or steamed veg.

Ready Meals (Reheat)

Bangers and Mash with Peas and Onion Gravy

Example: Bangers & Mash, Peas and Onion Gravy — our pork Cumberland bangers with soft mash, peas and onion gravy. Fully cooked; just reheat until piping hot.

Oven (best): 180°C. In an oven-safe tray, cover with foil and heat 20–25 min until hot through. Best texture for the bangers and mash.
Microwave (quick): Transfer to a microwave-safe dish, cover, and heat 4–6 min, stirring halfway. Stand 1 min before serving.
From frozen: Thaw in the fridge overnight for best results, or add several minutes to the reheat time.
Also use this method for: Spaghetti & Meatballs and Chicken Tikka Masala & Rice. (Add a splash of water to rice or pasta dishes before microwaving to keep them moist.)
Goal: Piping hot all the way through.

Questions about cooking any of our products? Message us — we're always happy to help you get a Really Good result. Free delivery across Phuket; order by noon for Mon, Wed & Fri delivery.

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