Pork & Pepper
Juicy pork sausages pepped with plenty of cracked black pepper, the perfect choice for dinner (or for those who like a lively breakfast).
All of our sausages are generously sized and handmade every week by our dedicated sausage team, using the perfect blend of pork shoulder and belly and the same high-quality meat you'll find in in our counters.
6 Sausages
£12.08
Fry, roast or grill your sausages until completely cooked through. If you like minimal fuss and washing up, line a roasting tray with paper, spread out the sausages and roast in the oven at 180-200 C for 20-30 minutes, until completely cooked through, juicy and tender.
Tip: For a simple mid-week supper, quarter a few red onions and apples, add to the tray. Toss the sausages and all with some olive oil, rosemary and chilli flakes. Cook as above.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
