This Week’s Sausage

  • Each week we roll out speciality sausage flavours, as well as our old classics.

Available on the counter from Wednesday 11th May –  Tuesday 17th May.

On the sausage menu this week we have:

  • – ITALIAN SAUSAGE – Our award-winning gluten free Yorkshire pork sausage with typical Italian flavours, mainly fennel seeds. It’s brilliant cut up in pasta or as meatballs and works particularly well in Ottolenghi’s recent recipe for Sausage Ragu Lasagne. Made without gluten.
  • – PORK & TOMATO – We pair Colin Piercy’s wonderful outdoor bred pork with vibrant tomato. Simple but delicious… and tastes SO good in a sausage sandwich.
  • – LAMB, APRICOT & ROSEMARY – Serve this one straight from the BBQ in a sweet brioche bap. Sticky, sweet & gorgeous.
  • – CRACKED BLACK PEPPER – There’s plenty of pepper in this one! A belter of a breakfast sausage which absolutely sings with a squirt of proper ketchup.

We switch up our sausage menu every week: if there’s a particular sausage you want us to mix, just let us know and we’ll put it on the production menu for the following week. We’ll always have Champion, Champion Thin, Cumberland, Cooking Chorizo & our Yorkshire Sausage on the counter, but we’ll have a few specialities on too.

<< Here’s the legendary Robbie busy filling sausage early on a Monday morning, ready for all our trade customers, local deliveries and shop regulars.

 

Available on the counter from Wednesday 18th May –  Tuesday 24th May

  • – TOULOUSE – our French-style sausage with nutmeg, pepper and garlic. Make your Cassoulet sing with these beauties.
  • – PORK, CHILLI & LEEK –  Outdoor bred pork meets spicy chillis and supersweet leeks. They’ve got a kick and you’ll love them. Serve fresh from the BBQ, in a a sweet brioche bap with a cold beer.
  • – PORK, APPLE & BLACK PUDDING – a well-balanced sausage with earthy tones from the black pudding hitting soft, juicy apple and our delicious pork.
  • – PORK & CHIVE  – We pair Colin Piercy’s wonderful outdoor bred pork with chives. Simple but delicious… this one makes a brilliant breakfast sausage.

Just the best quality you can wish for.

— Sarah, via facebook