Yorkshire’s Finest Traditional Thick Pork Sausages are made with maximum pride and skill.
Our pride is due to the fact that our sausages are all handmade using the finest of ingredients. The thick pork sausage contains 70% pork, combined with a rusk and herb mix. In short, they are perfect for any occasion be it a breakfast or a sunny barbecue.
Our Sausages are made from our woodland pork. The pigs are native breeds including 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.
- Bring Traditional Thick Pork Sausages to room temperature
- No need to prick!
- Use a heavy-based frying pan and gently fry your sausages in a little oil for 30-40 minutes turning regularly
Try next… Our delicious Salt Aged Two Rib of Beef!
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