Make your mark
We get the flavour right — you make the final mark on the grill, in the pan or in the air-fryer. Here's how our customers cook GrillMark best.
Four ways to cook it
Sold raw and ready, GrillMark takes to any heat. Pick your method and timing — the mark is yours to make.
On the grill
Medium coals, turn often, 12–15 min until charred and cooked through.
In the pan
A little oil over medium heat, 10–14 min, turning for an even golden skin.
Shallow-fried
Our customers' favourite — crisped with onions & tomato for a fuller plate.
Air-fryer
190°C for 8–10 min, no oil needed — crisp skin, juicy centre.
Ideas for every plate
Classic Beef Burger
Beef sausage meat pressed into patties, seared hard and stacked with cheese and onion.
Sausage Breakfast Plate
Shallow-fried sausages with eggs, chapati and chai — the GrillMark morning.
Beef Frank Sandwich
Sliced franks, caramelised onion and mustard tucked into a soft roll.
Braai & BBQ Tips
Low and slow, turn often and rest before serving for the perfect char.
Loaded Pizza Toppings
Sliced sausage and franks over melting mozzarella for a loaded home pizza.
Air-Fryer Franks
Eight minutes at 190°C for crisp-skinned, juicy franks with zero oil.
Grill it like we would
Don't prick them
Piercing the skin lets the juices escape. Leave them whole for a juicier bite.
Medium heat wins
Too hot chars the outside before the middle cooks. Keep it steady and turn often.
Rest before serving
Give them 2–3 minutes off the heat so the juices settle back in.
Hungry now?
Reading about it only gets you so far. Order a pack on WhatsApp and put a recipe to the test tonight.