Description
We make our sausages with lean British pork, including pork from our own Grasmere Farm pigs, mixed with extra mature British cheddar and medium chilli. The flavour of the chilli combined with the creaminess of the cheese is a great recipe for a classic BBQ sausage.
Pockets of melted mature cheddar running through the sausage balance the heat of the chilli, rounding the flavour in a way that mild cheddar simply wouldn’t.
COOKING YOUR SAUSAGES
In a pan
Medium heat, turned regularly. 15–20 minutes until cooked through with an even, golden colour all over.
In the oven
190°C / 170°C fan. 25 minutes, turning once halfway through.
On the barbecue
The best option for these. Cook over indirect heat — not directly over the flame — for 20–25 minutes, turning regularly. Move them over direct heat for the final 2 minutes if you want more colour, but watch them closely.
In the air fryer
180°C for 12–15 minutes, turning halfway through. Check they’re cooked through before serving — air fryers vary, so use a probe if you have one. 75°C at the centre is what you’re looking for. The skin comes out beautifully crisp — one of the best ways to cook these.
WHAT TO DO WITH THEM
These are more versatile than they look. The obvious answer — a proper summer barbecue, cooked low and slow over indirect heat until the skin starts to crisp and caramelise. Serve in a good roll with a spoonful of our Grasmere Red Onion Marmalade and nothing else — the perfect summer sizzler.
Beyond the barbecue: try them in a toad in the hole with a chilli-spiked batter, sliced cold into a lunchbox with sharp pickles, or as the base of a pasta sauce with tinned tomatoes and a handful of greens.
STORAGE & DELIVERY
Keep refrigerated. Best before date shown on pack. Suitable for home freezing — freeze on day of delivery and consume within 3 months.
Delivered fresh in chilled packaging.
380g pack — 6 sausages — £4.45
ALLERGENS
Contains: MILK, WHEAT, SULPHITES. Made in an area that handles Egg, Milk, Soy, Gluten, Mustard, Celery & Sulphites.
