Scotch Bonnet, Honey & Coriander
A deliciously feisty, aromatic sausage that has become a cult favourite in our shops. Inspired by ‘hot honey’ and created by charcutier Tristan, these sausages are flecked with fruity scotch bonnet chillies and fresh coriander, with a lovely warmth from a seasoning of allspice, nutmeg, ginger and cayenne pepper. A drizzle of honey provides a hint of sweetness to temper the heat from the chillies – a beautifully well-balanced sausage that is vibrant, fresh and extremely moreish.
An unbeatable choice for the BBQ or a sausage sandwich with sticky onions.
Sold in packs of six.
£13.83
Fry, roast or barbecue 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.
