Our sausages are just $19.99 per kg and are made with love using a full traditional english recipe
Please note that we only use natural hog skins which take a little bit more care and attention when cooking and storing. To get full benefit always cook the sausages until the skins become crispy. Do not prick them and please keep the heat low. They are packed with meat which require to be treated as a steak.
Come on in and try something new, pick from our most popular flavours online.
Lincolnshire – Made from coarse ground pork and seasoned with herbs, the main ingredient being Sage. These sausages have a sweet taste making them an excellent breakfast and dinner sausage. Traditional to the region of Lincoln on the East Coast of England
Cumberland – Made with coarse ground pork and seasoned with Marjoram. Traditional to the region of Cumbria on the English side of the Scottish Borders and believed to be of German origin from the 15th Century and traditionally comes as a ring/spiral.
Traditional English Pork – This traditional recipe comes from generations of the Jarvis family from a small pit town just out side of Manchester consisting of a mixture of pork shoulder and the finest pork belly, mace, nutmeg, salt and pepper for that rich taste.
Traditional English Beef – Using an 80% mix of top quality ground minced beef with a secret ingredient and salt and pepper. These are our most popular of our beef range.
Our other most popular flavours:
- Breakfast Pork – Kids love them. A very mild easy to cook breakfast or anytime sausage. These are great for sausage casseroles and party food. Can be easily made in to a cocktail sausage which you can do yourself
- Beef Herb & Garlic
- Spanish Chorizo – Hot and Spicy!!. Great cooked and chopped into salads and pastas
- Chicken & Cranberry
- Beef and Blue Cheese
- Pork & Apple
- Roast Lamb & Caramelised Onion
- Lamb Mint & Rosemary
We are always happy for new suggestions on flavours.
Gluten Intolerant? Then try our popular range of Gluten Free Sausages
- Beef, Herb and Garlic
- Lamb, Mint and Rosemary
- Pork & Apple
- Breakfast Pork
- Traditional Beef
- Traditional Pork
How to cook our Sausages
Our sausages can be grilled, baked, fried or barbequed but please do not “prick them”. The natural casings keep the flavours and meat tightly packed in, so it will take longer than a normal sausage to cook.
Cook them slowly over the grill on a low heat until they are piping hot in the centre. Allow them to stand for a minute then enjoy.