Speciality Sausages

Our customers demand a superior quality product, this we already achieve. Finding a high quality sausage however is not so easy.

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.

In 2012 our sausages have once again won awards, British Pork Executive (BPEX) loved our sausages so much we got –

• Gold Award Farm Premium Pork Sausage – You can’t beat our original pork sausage!

• Silver Award Farm Premium Pork & Leek 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.

Farm Sausage Pork and Mustard Delicate notes of 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.

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.

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.

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