Welsh Dragon Sausages

Full product description

Bring a bit of heat to the classics with our Welsh Dragon sausages—a lively blend of pork, leek and chilli for a sweet–savoury bite with a proper warm finish. Coarse-ground for a butcher’s texture, they brown beautifully in the pan, oven or on the BBQ, giving you snappy skins and a juicy centre. Perfect with mash and onion gravy, piled into buttered baps, or sliced through tray-bakes and pasta.

Why you’ll love it

• Pork, leek & chilli for flavour with a gentle kick

• Coarse grind for great browning and a meaty bite

• Pan, oven, BBQ or air fryer friendly

• Weeknight easy; brilliant in buns or with mash

Product & blend details

• Pork sausages with leek and chilli in natural casings

• Aromatic herbs and pepper; heat level: medium (batch dependent)

• 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

• Toasted baps with fried onions and a swipe of mustard or chilli jam

• Tray-bake: sausages with potatoes, peppers, leeks and rosemary

• Pasta with cream, garlic, wilted spinach and parmesan

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

How hot are they?
A medium warmth—you’ll taste the chilli without losing the pork and leek character.

Are they gluten free?
Recipe varies by batch; many traditional mixes use rusk—check the label.

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

Best sauce pairing?
Onion gravy or leek & mustard cream sauce.