Gold Medal Winners.

There is no secret to making superb sausages. One just puts good meat intothem. Our sausages have a coarse cut meaty texture and robust pre-warflavour and are not just for breakfast! Hand linked in natural skins, mostly fourlarge sausages to the half kilo pack.Choose Plain Pork if trying for the first timeto appreciate the flavour of the pork.Serve Lamb & Coriander with a freshtomato coulis, Venison and Bacon with red cabbage cooked with orange zest, sultanas and pine nuts. Why not throw a Bangers and Mash Party?

  

      

 

PLAIN PORK Gold Medal Winner Try

bangers & mash with caramelised fried onions.

Code 350    

 

PORK with HERBS

Rosemary, Sage & Thyme.

Code 352   

 

COCKTAIL SAUSAGES

tiny sausages,

spicier than chipolatas, traditionally served

on sticks, or rolled up in rashers of bacon.

Code 371  

 

PORK & TOMATO and CHILLI

Rich sausage with Italian herbs.

Code 354   

LAMB with FRESH CORIANDER

Chipolata size, taste even better than they

sound! Great with a tomato coulis & pasta

Code 358   

 

PORK with GARLIC

Fresh garlic and parsley.

Code 353  

 

VENISON & BACON SAUSAGES

Great with buttery red cabbage.

Code 356   

 

BEEF SAUSAGES

Serve with beef gravy and Yorkshire puds

Code 357  

 

CUMBERLAND Gluten free.

All meat. Just salt, pepper & spices to

season. Traditional coils.

Code 359 

 

HOGS PUDDING. Gluten free.

A North Devon speciality, made with pork,

groats, salt & pepper. Good grilled, fried or

baked, they often burst and the groats

become crispy! Tied in small rings.

Code 362   

 

PORK SAUSAGEMEAT

Great for stuffing or sausage rolls.

Code 365  

 

PORK & HERB SAUSAGEMEAT

A good stuffing for game

Code 370  ay  

 

Wild Garlic & Teriyaki Sausages
Too scrummy for words, lean chicken and

turkey meat with a cool combination of
freshly picked wild garlic, grated ginger
and a hefty slug of Teriyaki sauce. Grill, fry
or ab. fab. barbecued.
Code 376