Lincolnshire Sausages

Full product description

Herby, hearty and proudly traditional, our Lincolnshire sausages deliver that classic British banger profile with a sage-forward lift. Coarse-ground pork in natural casings means a proper bite, juicy centre and great browning whether you pan-fry, oven-bake or fire up the BBQ. Perfect for bangers and mash, toad-in-the-hole and breakfast plates—or split and crumble into pasta bakes and casseroles.

Why you’ll love it

• Coarse butcher’s grind for a meaty, traditional texture

• Distinctive sage and herb seasoning (balanced, not overpowering)

• Pan, oven, BBQ or air fryer friendly

• Everyday favourite for breakfasts, midweek dinners and Sunday roasts

Product & blend details

• Pork sausages in natural casings

• Seasoned with sage, black pepper and mixed herbs (recipe may vary by batch)

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

• Allergen & ingredient info: some batches may include rusk (gluten) and sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Bangers & mash with onion gravy and buttered greens

• Toad-in-the-hole with a sharp mustard gravy

• Breakfast baps with fried onions and brown sauce

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

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 use within 24 hours

• Avoid piercing the skins to keep them juicy