A selection of the classics:
6 x Lincolnshire (The Boss' favourite)
6 x Traditional
6 x Cumberland
6 x Pork & Leek
Sausages are synonymous with our story. What began as a way to use to the whole animal, quickly became one of our signature products. Using just the right amount of pork shoulder and belly for flavour and succulence, we still use the same recipes created by our founder, Tim Wilson, today. Made by hand by our Master Sausage Maker Josie and his team every week.
Available for delivery:
Tuesday to Saturday
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.
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.
Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our nationwide deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.