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.
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.
Shelf life: 2 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
Although some of our sausage ingredients are gluten free, we cannot guarantee our final product has no trace of gluten. Due to producing these on the same site as other products containing gluten.
Black Pudding - Tradtitional - Chipolatas - Cumberland - Pork, Apple & Cider - Pork & Leek - Pork & Pepper, CEREALS (from rusk made using wheat), SULPHITES (from preservative)
Lincolnshire - CEREALS (from rusk made using wheat), MUSTARD, SULPHITES (from preservative)
Garlic Toulouse - Classic Italian - NB Ingredients are gluten free, however these have been made in the same production unit using other ingredients. May contain gluten