Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. We are proud of our reputation for delicious sausages. It was local butcher Alf’s award winning Lincolnshire Sausage recipe, which first inspired Stuart to make high quality pork sausages, and this recipe was the catalyst for many other award winning flavours of sausage for which Grasmere Farm has become renowned. In our sausages we only use lean pork meat with breadcrumbs, seasoning and other carefully selected ingredients to ensure you experience the Grasmere taste of meatiness and quality every time!
Out of all our Sausages, our Rutland are among the meatiest and undoubtly this Smoked version is among the best we do. Made with Sage and Garlic, we slowly Smoke this award winning Sausage which gives it a wonderful range of flavours which makes it spectacular on the BBQ or Grill.
How to cook our Sausages
Cook from room temperature.To Grill: Preheat the grill to medium. Place on the rack and grill for 10-13 minutes, turning regularly. To Shallow Fry: Heat a small amount of oil in a frying pan. Fry on a medium heat for 6-10 minutes, turning regularly. To Oven Bake: Preheat oven to 190°c, 375°f gas mark 5. Place on a roasting tray for 20-25 minutes turn half way through cooking. For fan assisted oven adjust accordingly.
Allergens. WHEAT, SULPHUR DIOXIDE (SULPHITE)