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Fry, roast or grill your sausages.

If you like minimal fuss and washing up, line a roasting tray with paper, spread out the sauages and roast in the oven at 180-200 C for 40 minutes or until the juices run clear.

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 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 lamb casing, sugar. sodium nitrate, Humectant