Pork Sausages 1.5kg – Great Value
Pork Sausages 1.5kg – Order Online or Call 07932 686498 to place an Order
Pork Sausages 1.5kg – 18 Per Pack
18 Best Pork Sausages
When it comes to high-quality pork sausages, look no further than our trusted butcher.
With their expertise in crafting delectable sausages, they have curated a selection of the 18 finest pork sausages available. Pork Sausages 1.5kg
Each sausage is made with premium cuts of pork, carefully seasoned with a blend of aromatic spices for a truly delightful flavour profile.
Whether you prefer traditional pork sausages, spicy varieties, or unique gourmet options, our butcher has something to satisfy every palate.
Indulge in the savory goodness of these top-rated pork sausages and elevate your culinary experience. Pork Sausages 1.5kg
What is best eaten with Pork Sausages
- Buy Delicious Sausage. …
- Mac and Cheese. …
- Coleslaw. …
- Spaghetti. …
- Potatoes. …
- Applesauce. …
- Baked Beans. …
- Sautéed Onions.
What is the best way to cook Pork Sausages
Pre-heat your oven to 190 degrees.
Add the desired number of pork sausages to your aluminium foil lined baking sheet.
Pop your tray on the middle shelf. Pork Sausages 1.5kg
After 10 minutes turn the sausages over so the pale side is facing up and grill for a further 6-8 minutes.
Our traditional pork sausage made delicious with 80% outdoor reared Pig pork, hand made with seasoning freshly prepared by our Master Butcher, with deep flavour and fine texture ideal for the breakfast table.
Spicy Sausage with Butter Bean Mash
Ingredients
- 2 tbsp olive oil
- 8-pack pork sausages
- 1 onion, finely sliced
- 3 peppers, sliced
- 2 garlic cloves, sliced
- 1 chilli, deseeded if you like, sliced
- 3 tbsp tomato purée
- 1 orange, juiced
- 1 reduced-salt chicken stock cube, made up to 250ml
- 2 x 400g tins butter beans
Method
- Heat 1 tbsp oil in a deep, lidded frying pan over a medium-high heat.
- Fry the sausages for 6-8 mins, turning every 1 min, until golden brown all over (they don’t need to be cooked through yet).
- Transfer to a plate. Pork Sausages 1.5kg
- Heat the remaining oil in the pan and fry the onion and peppers with a pinch of salt for 10-15 mins until soft.
- Stir in the garlic and chilli, fry for 1 min, then add the tomato purée, orange juice and chicken stock; bring to a bubble.
- Nestle the sausages into the peppers, cover and simmer for 10 mins, stirring a few times during cooking, or until everything is cooked and saucy.
- Heat the butter beans in their liquid in a pan over a medium high heat for 5 mins or until bubbling and piping hot.
- Reserve 100ml of the liquid, then drain the beans.
- Tip back into the pan and add half the liquid with some seasoning.
- Blend with a stick blender until smooth, or mash for a coarser texture, adding a little more liquid to get a looser mash if you prefer.
- Spoon into shallow bowls and top with the sausages and spicy peppers to serve.
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