Butcher’s Breakfast Box
A breakfast feast brimming with traditional chipolatas, fat slices of black pudding, lots of smoked streaky and unsmoked back bacon, three preserves enough to feed the whole family, or two generously over the whole weekend.
As well as our cured meats, all made by our own butchers, the box includes two juicy new seasonal preserves; inspired by rhubarb and custard, a luscious Rhubarb & Vanilla jam, and making the most of the citrus season, a Sicilian Blood Orange Marmalade.
Selection includes:
6 Traditional Chipolatas, 4 Slices Black Pudding, 250g Smoked Streaky Bacon, 250g Unsmoked Back Bacon, Tomato Ketchup, Rhubarb & Vanilla Jam, Blood Orange Marmalade
£47.00
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.
Chipolatas 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 sheep casing.
Black Pudding:
Pork Back Fat, Smoked Lardon (Salt, sugar, Preservativie: Sodium Nitrate, Humectant), Kibbled Onion, Cracked Black Pepper, Rusk, [(Wheat Flour (Wheat (Gluten)), Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent], Barley Flakes, Pork Protein, Salt, Dried Onion, Spices (Pimento, Pepper, Corainder), Herbs (Majoram, Sage, Thyme, Mint) , Stabiliser, Flavourings, Hydrolised Vegetable Protein Soya.
Bacon:
Pork, Salt, Sugar, Sodium Nitrate E251, Sodium Nitrate E250, Humectant (E1520).
Tomato Ketchup:
Tomatoes (43%), Apples, Onion, Vinegar (Sulphites), Sugar, Tomato Puree, Celery, Salt, Red Chilli, Mace (Eugenol), All Spice, Black Pepper, Cloves, Bay Leaf.
Blood Orange Marmalade:
Sugar, blood orange (35%), lemon juice (Sulphites), pectin, citric acid, potassium sorbate, water.
Rhubarb & Vanilla Jam:
Sugar, rhubarb (36%), water, lemon juice (Sulphites), vanilla pods (0.3%), vanilla essence (0.604%), pectin, citric acid, potassium sorbate.
ALLERGENS: Barley, Celery, Gluten, Soya, Sulphites, Wheat
