Description
Pork & Apple Sausage also contains Apricot & Syrup to produce a slightly sweet Sausage perfect for children.
Did you know sausages were known as Bangers in World War Two due to the skins splitting when cooked?
In celebration of 75 years since VE Day we have developed this delicious sweet sausage containing apricot and apple – it truly has the sweet taste of victory.
Our Sausages are made from our woodland pork. The pigs are native breeds including Large Yorkshire Whites, Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture.
To those who gave so much, we thank you.
Allergen information – contains gluten and sulphites.
Pack weight ranges 490 – 510g
Our Recommended Cooking Instructions:
There are many ways to cook a fine sausage. For example, we enjoy cooking our sausages slowly, consequently developing all the delicious flavours and textures.
- No need to prick!
- Bring Pork, Apple, Apricot & Syrup Sausage to room temperature
- Use a heavy-based frying pan and Subsequently gently fry your Sausages in a little oil for 30-40 minutes turning regularly.
- Serve & Enjoy
Try next…Our delicious Ham hock terrine
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Steve L. (verified owner) –
Great balance, between the savoury, well seasoned, pork and sweet apricot.
Pat Barratt (verified owner) –
Makes great meatballs
Elizabeth Michel (verified owner) –
Kate (verified owner) –
Stephen G. (verified owner) –
BARBARA S. (verified owner) –
Not yet used
Dawn F. (verified owner) –
Gill C. (verified owner) –
Delicious meaty sausage with a lovely apple sweetness enhancing our enjoyment.
Rachel Thompson (verified owner) –