Kent Hop & Ale Sausages

Full product description

Proper pub-garden flavour in a banger. Our Kent hop & ale sausages bring a malty, gently bitter lift from real ale and local hop aromatics, wrapped around a juicy, coarse-ground pork base. They brown beautifully in the pan, oven or on the BBQ, with snappy skins and a succulent centre. Think beer-y depth without overpowering—spot on with mash and onion gravy or piled into buttered baps with fried onions.

Why you’ll love it

• Coarse butcher’s grind for a meaty bite

• Ale and hops add malty richness and a floral, gently bitter note

• Pan, oven, BBQ or air fryer friendly

• Weeknight easy; weekend comfort

Product & blend details

• Pork sausages in natural casings

• Seasoned with ale, hop aromatics, herbs and pepper (recipe may vary by batch)

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

• Allergen & ingredient info: ale contains barley (gluten); seasoning may include 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 ale–onion gravy and buttered greens

• Toasted baps with fried onions and English mustard

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

• Ploughman’s plate: sliced warm with pickles, chutney and cheddar

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

FAQs

Do they taste strongly of beer?
Think rounded, malty depth and a light hop lift—balanced rather than boozy.

Gluten free?
Usually not, due to the barley in ale—check the label.

Best gravy pairing?
Onion gravy finished with a splash of ale and a dab of mustard.

Can I cook from frozen?
Defrost in the fridge first for even cooking.