We are proud of our large range of freshly prepared and handmade sausages. Many of our sausages have won both local and national awards and prizes and we are always looking to improve our delicious range. If you are having a BBQ or party why not order ahead and we will have your meat and sausages ready for you at the shop.
We always value your feedback and suggestions so if you have a comment please feel free to drop us a line.
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Gourmet Sausages Varieties
Traditional Pork
An old favourite of many years standing. Exceptionally high quality. Free range and additive free pork only ever used.
Traditional Chipolatas
As above but smaller - approximately 14 to the pound.
Coarse Cut Country
Most of our sausages have won awards. This chunky feller came among the top ten in Britain. Free range and additive free pork.
Pork & Garlic
A high meat content pork sausage with a delicate garlic flavour. Free range and additive free pork.
Old English Pork
Gluten free. bound with rice to produce a moist pork sausage and with slightly more black pepperthan the traditional sausage. Free range and additive free pork.
Lincolnshire Pork
The best selling regional variety. Made with fine sage and slightly sweet. Free range and additive free pork.
Italian Pork
A lovely tasting, slightly herby sausage with fresh oregano and garlic. Won the best speciality pork sausage in 2007, the most difficult category to win. Free range and additive free pork.
Hot & Spicy Pork
Classic Mississippi 'HOG' sausage. With green and red peppers and fresh herbs and spices.
Pork Honey & Mustard
One of our most popular sausages with local honey and whole grain mustard. Free range and additive free pork.
Pork Apple & Cider
based on the original scrumpy sausage with local cider and granny Smith apples. Free range and additive free pork.
Pork & Champagne
A new breed of sausage originally developed for the millenium celebrations. You don't have to be celbrating anything to enjoy this sausages lovely combination of flavours.
Pork Smoked Bacon & Sweetcorn
Finely minced pork and Witshire smoked bacon with whole sweetcorn kernels. 85% meat content.
Chorizo
We take great pride in this one. A very time consuming sausage to make with 15 herbs, spices and two types of chilli. With its Spanish name, this paprika-flavoured sausage is both hot and sweet. Contains no water or rusk. The pork is marinated in Spanish red wine for twenty-four hours.
Chorizo Hot Smoked
As above, then smoked for six hours and cooked, these are more like the slicing version and make an excellent addition to dishes of beans such as cassoulet.
Gloucester Old Spot Special
A high meat content pork sausage with a delicate garlic flavour. Free range and additive free pork.
Gloucester Old Spot Tomato & Fennel
As above but with tomato and fennel. These sausages have no added water or rusk, so apart from small amount of sasoning they are 100% course chopped pork.
Smoked Wild Boar Tomato & Fennel
Made as above, then properly smoked for six hours. Fry these sausages along with mushrooms and onion in the same pan and they too will take on that sensationally good smoked flavour.
Chicken & Almonds
Previously awarded supreme champion of Christchurch. Fresh chicken thigh mixed with a small amount of herbs and almonds. A high meat content - minimum 90%. Prepared in chipolata style, weighing in at 12 to 16 to the pound.
Chicken & Fresh tarragon
An American recipe made with fresh garlic, onion and tarragon. Made in chipolata style. These chicken sausages really do have a great texture and are blended to perfection. Double Gold award winning.
Traditional Beef
A straight beef sausage, ideal for breakfast or supper.
Lamb & Apricot
English shoulder of lamb, fresh mint, garlic, cumin and dried apricots make up this wonderful sausage. No filler, rusk or water is used. We recommend youroast these over a bed of chopped onions and tomato.
Venison
We used farmed red deer from the New Forest for this sausage. It contains a small amount of pork to keep the sausage moist. Lovely gamey flavour without being too overpowering.
Pork Fruit & Nut
this sausage has won first prize in the National Sausage Recipe Competition. It was originally made by Musks of Newmarket - suppliers of sausages to the Queen. Contains fruit, nuts, banana, fresh cream and cinnamon.
Pork & Jalapenos
Not too hot and one of our most popular sausages.
Victorian
A slightly herbed sausage with sage, nutmeg and white pepper. Meat content of 80%.
Pork & Leek
As above but with chopped fresh leeks.
Cumberland
A traditional pork sausage with cracked black pepper.
Chicken Fresh Corriander & Lemon
A light fresh tasting sausage made with fresh chicken, whole lemon and chopped corriander.
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