Description
How To Cook
For a simple stuffing, mix with one beaten egg, a handful of fresh herbs, a handful of oats or breadcrumbs and a pinch of salt and pepper.
To cook, place in an ovenproof dish and bake for 10 – 15 minutes at 180C. Pan fry for just a few minutes. Or stuff, raw, in a joint or a bird.
Allergen Advice
Cracked Black Pepper Sausage Meat – Pork (80%), Water, Rusk (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Spices (Pepper), Dried Onion, Potato Starch, Sunflower Oil, Stabilisers (E450(i), E450(iii)), Sugar, Yeast Extract, Preservative Sulphite (E223), Dextrose, Antioxidant (E300).
Breakfast Sausage Meat – Pork (80%), Water, Rusk (Wheat Flour, Salt, Yeast), Salt, Dextrose, Herbs(Sage, Thyme), Sunflower Oil, Stabiliser (E451(i)), Spice( Pepper), Preservative E221 (Sodium Sulphite), Flavourings, Antioxidant (E300),
For allergens, including cereals containing gluten, see ingredients in bold.
About Our Outdoor Bred Pork
All of our pork, including sausages & bacon comes from British outdoor-bred pigs that we buy in, we always try and buy locally sourced pork in from Essex. They all live outdoors, free to roam in large paddocks with access to straw-bedded arcs or tents. The pigs enjoy large swathes of land broken down into smaller pens, giving the deep rooted pasture the ability to regenerate as the pigs move around the farm.
