Description
THE SAUSAGES
Our Lincolnshire sausage recipe has been award-winning for years — seasoned with sage and herbs, and made from good British pork. In cocktail size, wrapped in our own dry-cured streaky bacon and hand-finished in our butchery, they’re a different product to anything you’ll find in a supermarket. The bacon cures slowly, which means proper flavour and a rasher that crisps rather than steams in the oven.
COOKING
Preheat your oven to 200°C / 180°C fan. Arrange in a single layer on a baking tray — don’t overlap them or the bacon won’t crisp evenly. Bake for 20–25 minutes, turning halfway through. They’re ready when the bacon is golden and beginning to catch at the edges.
They also work well in the air fryer at 190°C for 12–15 minutes, turning halfway. Particularly useful on Christmas Day when oven space is at a premium.
Serve alongside the Turkey, or pile them on a board as a starter while the main event is resting. Cranberry sauce or wholegrain mustard alongside.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use-by date on the pack. Suitable for home freezing — freeze on day of delivery and cook from frozen at 200°C for 25–30 minutes, turning halfway through.
ALLERGENS
Contains: WHEAT, SULPHITES.
