Traditional
Our most popular sausages, perfect seasoned and suited to all occasions from breakfast, supper and smoky barbecues.
This traditional recipe sausage meat is seasoned with a blend of many classic sausage spices and herbs, including sage, marjoram, thyme, parsley, black and white pepper, nutmeg and pimento. But it is done so with a very careful hand to create a savoury, harmonious flavour – not a cacophony.
All of our sausages are generously sized and handmade every week by our dedicated sausage team, using the perfect blend of pork shoulder and belly and the same high-quality meat you'll find in in our counters.
6 Sausages
£12.08
Fry, roast or grill your sausages.
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 40 minutes or until the juices run clear.
Enjoy with Ginger Pig Red Onion Chutney or Chilli Jam.
Tip: For a simple mid-week supper, quarter a few red onions and apples, add to the tray. Toss the sausages and all with some olive oil, rosemary and chilli flakes. Cook as above.
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.
