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 stuffings 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!
Let us make dinner that bit easier. Our Stuffings are all made using our own Sausagemeat and are the perfect accompaniment to any roast. Our traditional Sage & Onion is a firm favourite of course but why not buy a pack of our home-cured Smoked Streaky Bacon and chop it and mix with our Chestnut or Cranberry Stuffing? Fantastic flavours with a moreish quality which will have everyone asking for seconds!
How to cook our Stuffings
Cook from room temperature. Either shape into a baking tray or roll into balls. 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 (if balls). For fan assisted oven adjust accordingly.
Allergens. WHEAT, NUTS.