Our award winning sausages are renowned for their flavour.
Breakfast Sausage
Our ever popular breakfast sausage is made with just subtle seasonings to bring out the taste of the pork, great for breakfast, that sausage sandwich at lunch, hot dogs or the evening meal.
Cumberland Sausage
Our traditional Cumberland sausage is always a hit. Generous pinches of Nutmeg, Coriander, Cayenne and Ginger, and a mix of herbs including Sage, Parsley, and Marjoram make up this family favourite.
Lincolnshire Sausage
Ginger, Nutmeg and Mace add the distinct flavour of the Lincolnshire Sausage. Great on their own, or in a sausage casserole.
Gluten Free Sausages
We can also make a gluten free sausage.
Other flavours
We can also make most of the popular mixes, such as Pork and Leek, Pork and Apple, Kentish Hop or Chilli, just ask. Sausage meat in bags can be provided for making pies and sausage rolls, or we can also produce chipolatas.
Your Own Flavourings?
Have you own (maybe secret) seasoning recipe? Just bring us the mix and we’ll be delighted make up your sausages. Your meat, your flavourings, we just add the equipment, and take the hassle out of those perfect sausages.
Want to make your own?
By arrangement and for a small extra cost, you can even use our equipment to make your own sausages.
Minimum sausage batches
Although you are welcome to have more than one flavour of sausage in your specification, there needs to be a minimum of 10lbs (4.5kgs) of meat per sausage batch. A 60kg standard cut pig will produce about 12 – 18 kgs of sausage meat, which can all be used for one flavour or as a mixture of two or three batches.