Big Sausage Box
In a world where sausages have become a dubious commodity, ours remain a big, juicy celebration – a feast to be sizzled, shared and savoured. Our Big Sausage Box contains our four most favoured varieties, plus accompaniments for making the very most of them.
Sausage making is serious business at the Ginger Pig, with the magic ingredients being fantastic pigs, a mix of shoulder and belly for flavour and succulence, careful seasoning to allow the pork to shine through. And, of course, a good meaty size – a small sausage isn’t worth the bother.
The perfect gift for new homes, birthdays, Valentine’s or Father’s Day, or simply a way of stocking up on one of life’s great joys.
Selection includes:
6 x Traditional, 6 x Pork & Leek, 6 x Garlic Toulouse, 6 x Lincolnshire, 1 jar Spritely English Mustard, 1 bottle Fruity Brown Sauce, 1 jar of Perelló Butter Beans.
£68.00
Basic frying method
Warm a pan over a medium heat, add a little oil then sizzle your sausages gently. Gradually build up a lovely brown colour, turning the sausages regularly until cooked through – this should take around 15 minutes. Turn off the heat and let them rest in the pan for a couple of minutes for extra juiciness.
In the oven
Line a roasting tray with greaseproof paper, spread out the sausages and roast in the oven at 180 - 200°C for around 40 minutes – until cooked all the way through.
Braising
Warm a large, heavy casserole pan over a high heat. Add a generous splash of olive oil and sear the sausages briefly to give them some colour – remove from the pan and set to one side. Add diced onions, peppers and carrots and sauté until nicely caramelised. Then add 300ml chicken stock, 1 tbsp Worcestershire or Soy sauce, 1 tsp chilli flakes, a tin of tomatoes and a few hard herbs –rosemary, thyme and bay all work wonderfully. Bring to a simmer, turn down the heat, return the sausages to the pan and braise for 20 minutes. Add a jar of butter beans, and simmer for 10 more minutes, until deliciously thick – mash a few beans into the sauce with a fork if you need to. Season to taste and serve.
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.
Traditional Sausages:
Pork 83%, rusk (Wheat flour (Wheat Gluten), salt) onion, salt, spices (black pepper, white pepper, nutmeg, pimento, coriander, mace, cayenne) herbs (sage, marjoram, oregano, thyme, parsley), Dehydrated Onion, Flavour Enhancer, colouring, vegetable oil, Preservative: Sodium Sulphites, natural hog casing.
Pork & Leek Sausages:
Pork 82%, leeks, rusk (Wheat flour(Wheat Gluten)), Salt, Wheat Flour (Wheat (Gluten), contains calcium carbonate, iron, niacin, thiamine), Herbs (sage, marjoram, thyme, oregano), Spices (white pepper, Mustard), Preservative: Sodium Sulphites, Dextrose, Emulsifier, Flavour Enhancer, Antioxidant, Flavouring (spice extract, herb extract), natural hog casing.
Garlic Toulouse Sausages:
Pork 94%, Garlic, Curing Salt, Sugar, Preservative: Sodium Sulphites, Humectant, Brown Sugar, White Pepper, natural hog casing, Sodium Nitrate.
Lincolnshire Sausages:
Pork 78%, rusk (Wheat flour (Wheat Gluten, salt), water, fresh sage, Salt, Wheat Flour (Wheat (Gluten), Calcium Carbonate, Iron, Niacin, Thiamine, Herb (Sage, Marjoram, Thyme, Oregano), Spices (White Pepper, Mustard), Preservative: Sodium Sulphites, Dextrose, Emulsifier, Flavour Enhancer, Antioxidant, Flavouring (Spice Extract, Herb Extract), natural hog casing.
Jar of Butter Beans:
Butter beans (Sulphites) (71%); water, salt.
GP Mustard:
Water, Spirit Vinegar, Mustard Powder (Mustard), Sugar, Wheat Flour (Gluten), Salt, Lemon Juice (Sulphites), Turmeric. GP Brown Sauce:Apples, vinegar (Sulphites), dates (Sulphites), brown sugar, tomato, water, tamarind, allspice, salt, nutmeg, ground ginger.
ALLERGENS: Gluten, Mustard, Sulphites, Wheat
