Old English Sausages

Full product description

Proper comfort on a plate. Our Old English sausages are gently seasoned the traditional way—sage-led with black pepper, a touch of nutmeg and herbs—so the flavour of good pork shines. Coarse-ground for a butcher’s bite, they brown to snappy skins and a juicy centre in the pan, oven or BBQ. Spot on for bangers and mash, a full English, toad-in-the-hole or stuffed into soft baps with fried onions.

Why you’ll love it

• Classic sage & pepper seasoning—nostalgic and comforting

• Coarse grind for proper texture and great browning

• Pan, oven, BBQ or air fryer friendly

• Brilliant for breakfasts, weeknight dinners and Sunday roasts

Product & blend details

• Pork sausages in natural casings

• Seasoned with sage, black pepper, nutmeg and 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

• Full English with eggs, mushrooms and toast

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

• Sausage casserole with beans, tomatoes and herbs

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

Are they strongly seasoned?
Balanced and sage-forward—made to let the pork flavour lead.

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

How do I stop splitting?
Cook over medium heat, turn gently, and don’t prick the casings.

Which gravy pairs best?
Classic onion gravy or a cider & mustard pan sauce.