Pork (55%), Water (16%), Tomato and Basil Flavouring (12%) Bread Rusk (Prepared From: WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent (E503),Tomato Powder, Salt, Sundried Tomatoes, Flavourings, Herbs (Basil, Oregano), Dextrose, Preservative (221) ( SODIUM SULPHITE) (SULPHATES)Propylene Glycol (E1520), Onion Powder, Stabiliser (E451(i)), Antioxidant (E301), Yeast extract, Sugar, Colour (E120) , Natural Hogs Casing (Pork) (Water, Salt).

Don’t prick your sausage ring, however you choose to cook it – this will allow the juices to run out of the meat during cooking and cause the meat to become dry. To pan fry, heat a small splash of oil in a heavy-bottomed pan, then add the sausage ring and cook over a medium heat for 15-20 minutes, turning it regularly until nicely browned all over. The sausage ring will need roughly the same amount of time over very hot charcoal on a barbecue – again, turn it regularly, and make absolutely sure it's cooked all the way through before serving.

We use good quality offcuts from the pork shoulder and belly to make these classic sausages, mincing the meat by hand to ensure the right texture.