Apple & Cider

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 30-40 minutes, until completely cooked through, juicy and tender.

Enjoy with Ginger Pig English Mustard or Chilli Jam

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 (75.87%), Rusk: (Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Yeast), Dried Apple: (Dehydrated Apple, Antioxidant: Sodium Metabisulphite (Sulphites)), Cider: (Water, Apple Juice From Concentrate, Glucose Syrup, Glucose-Fructose Syrup, Malic Acid, Sodium Metabisulphite (Sulphites), Sugar, Sodium Saccharin, Carbon Dioxide), Water, Pink Cumberland Mix: (Salt, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Dextrose, Emulsifier (E451), Preservative: Sodium Sulphite, Rusk (Wheat Flour (Calcium Carbonate, Iron Niacin, Thiamine) Salt, Yeast), Flavour Enhancer E621, Flavourings, Antioxidant E301, Food Colour E120, Anti-Caking Agent (E551)]), Hog Casing

ALLERGENS: Metabisulphite, Sulphite, Sulphites, Wheat