Chicken & Apricot Sausages

Full product description

Light, juicy and a little bit sunny, our chicken & apricot sausages balance lean chicken with gentle herbs and pops of sweet apricot. They brown quickly in the pan, oven or BBQ, giving you snappy skins and a tender centre. Lovely with couscous and salad for an easy midweek plate, or served with mash and a tangy gravy for comfort with a twist.

Why you’ll love it

• Lean chicken with a sweet–savory apricot lift

• Quick to cook—pan, oven, air fryer or BBQ

• Family-friendly flavour; great hot or cold in lunches

• Coarse butcher’s texture for a proper bite

Product & blend details

• Chicken sausages in natural casings

• Gently seasoned with herbs (think thyme/parsley) and diced apricot

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: seasoning may include sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a touch of oil; 10–14 mins, turning often until evenly browned and cooked through.

2. Oven: 200°C (fan 180°C) on a rack 16–22 mins; turn once for colour.

3. Air fryer: 190°C 10–12 mins, shake/turn halfway.

4. BBQ: Medium heat 10–14 mins, lid down if possible; turn gently.
   Food safety: Cook poultry sausages thoroughly to 75°C internal or until juices run clear.

Serving ideas

• Couscous bowl with roasted veg, lemon and yoghurt

• Glazed with honey & mustard, served with greens and mash

• Flatbreads with shredded lettuce, cucumber and herby yoghurt

• Tray-bake: sausages with potatoes, red onion and peppers

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

Are they very sweet?
Balanced—savory chicken with small apricot pops rather than a sugary sausage.

Skin on or off?
Natural casings for a snappy bite—no need to prick.

Can I slice them into pasta or salads?
Yes—brown first, then slice into pasta, rice salads or lunchboxes.

Gluten free?
Recipe varies by batch—check the label if rusk is used.