A great savoury Sausage.
Only naturally reared, prime Free Range Pork
We use only naturally reared, Premium Quality, Free Range Pork - which is hand-ground - and and then filled into natural hog casings - producing a unique and irresistibly tasty Sausage.
The freshest of Leeks
Premium Quality Free Range Pork - freshly hand ground - and the freshest of Leeks go so perfectly together
A little bit special
A Sausage that is a little bit special - and a little bit different.
Can be pan-fried, griddled, grilled or baked.
Excellent for Sausage, Gravy and Mash, Toad in the Hole, Bacon and Eggs, Hot Dogs, Sausage sandwiches - or simply to put on the Barbecue.
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Pork and Leek Sausages.
🚩 Not available for Collection or Delivery : 19-24 December
Pork and Leek Sausages
A great savoury Sausage.
Only naturally reared, prime Free Range Pork
We use only naturally reared, Premium Quality, Free Range Pork - which is hand-ground - and and then filled into natural hog casings - producing a unique and irresistibly tasty Sausage.
The freshest of Leeks
Premium Quality Free Range Pork - freshly hand ground - and the freshest of Leeks go so perfectly together
A little bit special
A Sausage that is a little bit special - and a little bit different.
Can be pan-fried, griddled, grilled or baked.
Excellent for Sausage, Gravy and Mash, Toad in the Hole, Bacon and Eggs, Hot Dogs, Sausage sandwiches - or simply to put on the Barbecue.
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Pork and Leek Sausages.
🚩 Not available for Collection or Delivery : 19-24 December
Pork and Leek Sausages
INGREDIENTS: 75% Pork, Water, Rusk (Wheat Flour), Fresh Leeks, Soya, Salt, Wheat Starch, Dextrose, Flavour Enhancer (E450), Preservative (E221), Stablliser (E450), Hydrolyzed Vegetable Protien, Antioxidants (E301, E331), Spice Resins, Filled into Natural Pork Casings.
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Pork and Leek Sausages
Please do not prick your sausages
Frying
Place some melted Lard (Pork Fat) in a frying pan. You can use other oils, but I think Lard is best.
The art is not to have the heat too high, keep it low and slow so the Sausage takes the heat evenly, browning nicely on each side, giving the frying pan a good shuffle every now and again and the Sausages will turn to the side that needs cooking. If you’re using a temperature probe you want the centre to be 70°c
Grilling
Depending on thickness, grill on each side until the skins are golden, usually about 7 mins each side on a low heat. If you’re using a temperature probe you want the centre to be 70°c
Barbecuing
Sometimes it is it is better to blanch your Sausages first if you are cooking for a lot of people, but I prefer not to. Place on the barbecue, and close the lid and half close the vents always turning and checking until browned.If you’re using a temperature probe you want the centre to be 70°c
Blanch
Place Sausages in cold slightly salted water and bring to the boil on a low heat. Once the water starts to bubble turn off and leave for 2 mins. This is a good way to prepare Sausages for barbecues in advance. If you are an amateur barbecue chef - this method usually assures good results.
If you’re using a temperature probe you want the centre to be 70°c
Another great way to cook a Sausage
Another great way to cook a Sausage is to place the Sausage in a pan with a bit of oil, chopped Onions and fresh Herbs. Bring the heat up and put the lid on giving it a shake every now and then until brown and cooked. This is my favourite way to cook them and it’s so very easy. If you’re using a temperature probe you want the centre to be 70°c
Pork and Leek Sausages
Cooking time 20 mins.
Cooking time 25 mins
Cooking time 15 mins
Cooking time 20 mins
Cooking time 30 mins
Cooking time 30mins
Cooking time 30 mins