Our bread & butter…
We’ve always thought the test of a good Butcher is their sausage and we’re pretty proud of ours.
Hand made in house from start to finish – from dicing the Pork Shoulder & Belly, to mixing our blend of seasonings and linking every single sausage by hand. Oh, and they’re Great Taste award winning too!
Choose from our Traditional Thick Cumberland coil or our herby Westmorland Sausages.
Minimum weight of 400g per pack. For product ingredients and allergen information please check each item on delivery.
The Cumberland Sausage has been a local speciality in our neck of the woods for a nearly 500 years. No one knows how it came to acquire it's distinctive coil shape, but the influx of herbs & spices to Cumbria in the 18th century contributed to it's peppery flavour.
Now protected by PGI (Protected Geographical Indication), if it's not made in Cumbria and presented in a spiral - it's not a Cumberland Sausage!
(Contains Pork, Pork Fat, Seasoning (contains Sulphites), Rusk (contains Gluten), Water)
A customer favourite and best seller, our Westmorland Sausages are traditionally hand linked and boast a punch of herbier flavour. Incredibly versatile, these bangers are perfect for breakfast, lunch and dinner.
(Contains Pork, Pork Fat, Beef Fat, Seasoning (contains Sulphites), Rusk (contains Gluten), Water)
Not sure what to do with your sausages? Take a look at our Top Sausage Recipes in the next tab.
Need some recipe inspiration? Have a peek at our Chatter for family favourite one pot meals, special suppers and decadent lunches.
Grill, roast or fry your sausages until the juices run clear.
Enjoy with Hawkshead Tomato Ketchup or slowly caramelised Red Onions.
For a quick mid-week meal, roast with onion wedges, halved peppers, halved baby potatoes and a handful of garlic cloves. Toss everything in olive oil, season well and add a glug of white wine before roasting for 35 mins.
Top Sausage Recipes
We love Bangers & Mash, but sometimes you fancy something a little different. So here’s our top alternative sausage recipe!
Tuscan Beans with Sausage & Marjoram
125ml Olive Oil
1 Onion – finely chopped
4 Garlic Cloves – finely chopped
4 Pork Sausages – casings removed
2 tsp Dried Chilli Flakes
1 tbsp Fennel Seeds
2 x tins Cherry Tomatoes
3 fresh Marjoram Springs – finely chopped
375ml Chicken Stock
Goat’s Cheese & toasted Sourdough to serve
Heat 80ml oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 5 mins or until softened.
Add the sausage and cook, breaking the meat up with a wooden spoon, for 8 mins or until golden. Add the chilli and fennel seeds, and stir for 2 mins or until fragrant.
Add tomatoes, marjoram stalks, stock, beans and reserved cooking liquid, and bring to a simmer.
Cook, stirring occasionally, for 1 hour 30 mins or until thick and reduced. Season to taste. Meanwhile, combine extra marjoram leaves and remaining 2 tbs oil in a bowl.
Scatter beans with goat’s cheese and serve with toasted sourdough spread with marjoram mixture.