Here’s a few tips for cooking our Sausages

Frying

Add a little oil to your frying pan. Heat your pan to a medium to high heat. Cut the sausages from the link and place them in your pan, fry the sausages slowly – try not to keep turning them, 2 or 3 times will do. After 10-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.

Baking

Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 20-25 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer’s handbook.

Grilling

Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally.

Blanching

Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being undercooked. They won’t shrink or split so they keep the full flavour and succulence of the sausage inside.

Our sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat, also if you want to barbecue our sausages we suggest starting them off in the oven as they will split if you put them straight into a very hot barbecue.

NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence.

Always Ensure your sausages are thoroughly cooked before eating