Pork & Leek

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.

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.

Pork Trim (81.42%), Rusk (7.16%): (Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Yeast), Water (6.51%), Lincolnshire Mix (2.44%): (Salt, Wheat Flour (Gluten), Herbs (Sage, Marjoram, Thyme, Oregano), Spices (White Pepper, Mustard), Preservative: Sodium Sulphite, Dextrose, Emulsifier: Triphosphates, Flavour Enhancer: Monosodium Glutamate, Antioxidant: Sodium Ascorbate, Flavouring (Spice And Herb Extracts), Vegetable Oil, Anti-Caking Agent (E551)), Dried Leeks (2.44%), Hog Casing (0.01%)

ALLERGENS: Gluten, Mustard, Sulphite, Wheat