Yorkshire’s Finest Pork, Leek and Ground Black Pepper Sausages
These not only taste amazing but look and smell amazing too. Packed with leek and a dash of black pepper. We make these sausages using 67% pork shoulder, combined with freshly cracked black pepper and dried leeks.
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.
Allergen information – contains gluten and sulphites.
Pack weight to range between 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 Leek and Black Pepper Sausages to room temperature
- Use a heavy-based frying pan and gently fry your Sausages in a little oil for 30-40 minutes turning regularly.
- Serve & Enjoy
Try next… Fan of spiced meats try our kebabs
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