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Sausages
Pork and Confit Red Onion Sausages
We slowly confit red onions until they're soft, dark and sweet before they ever go near the mix, which is a lot more work than simply chopping them in raw but the difference is enormous. That slow cooked sweetness runs right through the sausage and pairs beautifully with our proper pork. Superb with mash and gravy. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.
What you get: 18 sausages (3 packs of 6) · serves 6–9
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Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave them in the vacuum pack in the fridge overnight, about 12 hours.
Quicker: keep them in the vacuum pack and submerge in cold tap water, changing the water every 30 minutes. Cook straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep them in the vacuum pack and submerge in cold tap water, changing the water every 30 minutes. Cook straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook over a medium heat, turning often, until browned outside and steaming hot all the way through, with no pink in the middle.