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Thick Pork Sausage
£12.60 per kg
Thick Pork Sausages are handmade from the finest British pork, sourced locally from trusted Yorkshire suppliers. Generously seasoned with a classic blend of herbs and spices, these plump, thick sausages have excellent texture and rich, juicy flavour. Perfect for breakfast, toad in the hole, or hearty midweek meals. Hand-made fresh daily in our family shop.
Remove the sausages from the fridge 20 minutes before cooking.
Recommended oven method (best for even cooking):
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the sausages in a roasting tin and drizzle with a little oil.
Cook for 25–30 minutes, turning halfway, until golden brown and cooked through.
Pan-fried method:
Heat a little oil in a large non-stick frying pan over medium-low heat.
Cook the sausages for 15–20 minutes, turning frequently, until evenly browned and cooked through. Do not rush on high heat to avoid bursting.
Best enjoyed with creamy mashed potatoes and onion gravy, in a full English breakfast, or in a classic toad in the hole.
Recommended oven method (best for even cooking):
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the sausages in a roasting tin and drizzle with a little oil.
Cook for 25–30 minutes, turning halfway, until golden brown and cooked through.
Pan-fried method:
Heat a little oil in a large non-stick frying pan over medium-low heat.
Cook the sausages for 15–20 minutes, turning frequently, until evenly browned and cooked through. Do not rush on high heat to avoid bursting.
Best enjoyed with creamy mashed potatoes and onion gravy, in a full English breakfast, or in a classic toad in the hole.
2 thick sausages per person
rusk (WHEAT Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamin),Salt (contains E535 anticaking agent), Ammonium Bicarbonate (E503ii) Salt, Wheat Flour, Dextrose, Preservative E221, Ground Spices, Emulsifier E451(i), Flavour Enhancer E621, Flavourings, Antioxidant E301. Sage, Thyme