Our Sausages
Pork | Gluten Free Pork | Beef and Lamb | Poultry | Wild Boar and Venison | Burgers
All our sausages are filled in natural pork casings. For a completely pork free sausage we produce chipolatas which use sheep casings.
Old English Breakfast | our biggest prize winner and a great way to start the day
Pork Chipolata | a real winner with the younger folk, or if you're just in a hurry
Cumberland | a fine traditional recipe loaded with coarse black pepper
Lincoln | a regional favourite for lovers of sage
Suffolk Orchard | a mild sausage sweetened with cider and apples
Suffolk Pride | coarse cut lean pork with black pepper and sage
Norfolk Herb | flavoured with field grown Norfolk herbs
Essex | distinctive ginger and mace flavours
Pork and Leek | a full savoury flavour, great in Toad-in-the-Hole
Hog and Hop | bangers and beer, a dream come true!
Garlic and Parsley | more than just a hint for this romance killer
Pork and Stilton | a real English flavour, try with bubble and squeak
Lemon and Ginger | hmm, aromatic and spicy all in one sausage
Pork and Tomato | finished with sage and ginger, it's just too scrummy
The Stout Porker | pork and Guinness, eat too many and you'll become one
Chilli Hot Cajun | a fiery sausage not for the faint hearted but a BBQ favourite
...and really meaty! Still coarse ground pork but with a more continental texture. Try from the following
Cambridge | coarse black pepper and a light touch of herbs
Farmhouse Country Pork | Provence herbs give this a unique character
Chorizo | this Spanish recipe is picante i.e. spicy
Bratwurst | our version of the German classic is based on a recipe from the region of Thuringer, with a slightly smoky flavour
Toulouse | Ideal for winter warming cassoulet, a coarse pork sausage with garlic, parsley and red wine
Italian | inspired by Sicilian recipes, with fennel, peppers and white wine
Luganega | north Italian recipe with Parmesan, garlic, coriander, lemon and vermouth
Beef and Guinness | rich, meaty, succulent - an absolute classic
Beef and Horseradish | almost good enough to replace the Sunday roast
Beef, Wild Mushroom and Tomato | a combination of earthy flavours and rich succulence with a peppery finish
Lamb and Mint | shoulder of lamb loaded with mint - another candidate for best Toad-in-the-Hole sausage
Lamb Basil and Tomato | gluten free, an all meat recipe bursting with aromatic flavour
Mediterranean Lamb | gluten free, all meat with lemon, garlic and parsley
Merguez | gluten free recipe from Algeria, lamb and beef combining with hot and spicy harissa
Chicken Lemon and Coriander | gluten free, delicious aromatic sausage
Chicken and Wild Mushroom | gluten free, with rich earthy flavours
Chicken Kiev | gluten free, garlic butter melts into the slowly sizzling sausage
Sweet Chilli Chicken | gluten free, not too hot, it just leaves a warm glow
Chicken Peri Peri | gluten free, again lightly spicy rather than chilli hot
Gressingham Duck and Orange | moist, succulent, indulgent sausage
Aromatic Gressingham Duck | with five spice, hoi sin and soy sauce
Whilst our wild boar is farmed, all our venison is wild from Forestry Commission sustainably managed woodlands
Venison with Forest Fruits | fruits sourced from local fruit farms, a favourite for casserole recipes
Venison and Spiced Juniper | a great winter warmer, pop in a hotpot with dumplings
Wild Boar with Apple and Cinnamon | gamey meat with fruit is a classic combo
Wild Boar with Forest Fruits | finished with sage, this is a rich and hearty sausage
100% meat either beef or chicken | or maybe you'd like us to turn your favourite sausage into a burger?