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British Sausages
All our Sausages are made using Outdoor Reared Pork from our Farmer Colin Piercy in Easingwold. Colin is Red Tractor Farm Assured for his Pork and his Pigs are happy Outside.
Our sausages have won awards, British Pork Executive (BPEX) loved our sausages so much we got -
• Silver Award Farm Premium Pork Sausage - An award winning recipe passed down through the Smith family generations. Meaty with a good balance of seasoning.
• Silver Award Pork and Red Onion Marmalade Sausage - Outdoor reared Pork blended with locally made Elizabeth Smedley Red Onion Marmalade. A unique and tasty award winner.
Farm Chipolata Sausage a true classic.
Pork and Leek combined with tender baby Leeks and lightly seasoned.
Rosemary and Cranberry wild rosemary with seasonal sweet Cranberry.
Farm Pork, Lime and Chilli A hint of Lime with a Spicy kick.
Farm Sausage Pork, Honey and Mustard Delicate notes of honey and mustard seeds.
Farm Trio combination of what you fancy, packed individually in 3's.
Farm Pork and Sun dried tomato with a hint of sweet basil.
Farm Pork and Apple succulent pieces of apple blended with traditional herbs.
Venison Sausage rich dark meat blended to make the perfect game sausage.
Wild Boar a subtle game flavour with delicate herbs.
Beef Sausage made with Yorkshire Prime Beef.
Beef and Ale perfectly partnered with Yorkshire Ale.
Farm Sausage Lamb and Mint Yorkshire Lamb and a good hint of Mint.
Farm Pork and Black Pudding a delicious combination with pieces of Doreen's Black Pudding.
Farm Lincolnshire Sausage sage, Ginger, Nutmeg and All Spice, for this traditional sausage.
Farm Pork and Sage the tasty combination.
Farm Toulouse sausage garlic, Nutmeg, White Pepper and a warming kick of Cayenne.
Farm Pork and Cajun warm spices of Basil, Oregano, Coriander, Cayenne Thyme, Paprika, Cloves, White Pepper.
Can't see what you're looking for, how about creating your own bespoke seasoning. Send us your recipe, or your seasoning and we'll make it for you, using our Outdoor Reared Pork (notice required).
Facts - Did you know
The word sausage is derived from the Latin word salsus which means something salted.
Sausages are mentioned in The Odyssey which was written by Homer more than 2,700 years ago.
Dick Turpin worked as a butcher.
Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.
Every day, 5 million Britons will eat sausages.
Sausages are the single most important food served at barbecues, being eaten at 71%.
More sausages are eaten on Saturday than any other day.
Look out for British Sausage week 31st October to 6th November 2011.
