Yorkshire’s Finest Traditional Thick Pork Sausages (500g Pack)

(34 customer reviews)

£5.00

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
  • Enjoy

Try next… Our delicious Salt Aged Two Rib of Beef!

Join our community on Instagram! Give us a follow @randjyorkshiresfinest

⭐⭐⭐⭐⭐- Christine

Beautiful Bangers!! Great flavour; enjoyed by all the family!

SKU: 9000 Categories: , ,

Description

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
  • Enjoy

Try next… Our delicious Salt Aged Two Rib of Beef!

Join our community on Instagram! Give us a follow @randjyorkshiresfinest

34 reviews for Yorkshire’s Finest Traditional Thick Pork Sausages (500g Pack)

  1. David Mclaren (verified owner)

  2. Elizabeth Wilson (verified owner)

    Perfect

  3. Steve Hatcher (verified owner)

  4. Roger M. (verified owner)

    A good quality pork sausage. Does take a while to cook in the oven mind. Good flavour, not over complicated.

  5. Janet Brown (verified owner)

  6. JOANNE C. (verified owner)

    Haven’t had yet but sure they will be a 5

  7. Sally H. (verified owner)

    A regular staple in our house.

  8. Christine (verified owner)

    Beautiful Bangers!! Great flavour; enjoyed by all the family !

  9. Christine (verified owner)

    So good…our favourite breakfast sausage

  10. Carole Jane (verified owner)

    good taste

  11. Charles H. (verified owner)

    Lovely tasting meaty sausages

  12. Sharon Topham (verified owner)

    Best meat about

  13. Anonymous (verified owner)

  14. Graham Elders (verified owner)

    the best

  15. DEE (verified owner)

  16. Charles (verified owner)

  17. Carol Aldridge (verified owner)

    Tasty sausages. Like that they come from outdoor bred pigs!

  18. Carol Aldridge (verified owner)

    The whole family love these

  19. David Sumner (verified owner)

  20. John K. (verified owner)

  21. Verified Buyer (verified owner)

  22. jane maddison (verified owner)

  23. Fran Sundler (verified owner)

  24. Carol Aldridge (verified owner)

    My favourite sausage

  25. David Sumner (verified owner)

  26. Andrew M. (verified owner)

    3 of these for a hearty meal. 2 for a smaller appetite. Really tasty even when oven baked. As could as the smaller version.

  27. Steve Spink (verified owner)

  28. Steve Tyler (verified owner)

  29. Lauren James (verified owner)

  30. BARBARA S. (verified owner)

    Not yet used

  31. CHRISTINE FREE (verified owner)

    Best sausages ever

  32. Deborah (verified owner)

  33. Phil Hall (verified owner)

    The same

  34. Mark Groves (verified owner)

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