Description
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
On the barbecue
The best option for these, especially when cooking for a crowd. 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.
In the oven
190°C / 170°C fan. 25 minutes, turning once halfway through.
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.
In a pan
Medium heat, turned regularly. 15–20 minutes until cooked through with an even, golden colour all over.
WHAT TO DO WITH THEM
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. For large quantities, freeze in smaller portions so you can defrost only what you need.
ALLERGENS
Contains: MILK, WHEAT, SULPHITES. Made in an area that handles Egg, Milk, Soy, Gluten, Mustard, Celery & Sulphites.
