See allergens in BOLD: British Pork, Bread Rusk (WHEAT FLOUR, Water, Yeast, Salt), Salt, Herbs, Flavouring, Spics, Sunflower Oil, Stablisers (E451(I)), Dextrose, Preservative (E221), Antioxidant (E300).

Don’t prick your sausages, however you choose to cook them – 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 sausages and cook over a medium heat for 15-20 minutes, turning them regularly until nicely browned all over. The sausages will need roughly the same amount of time over very hot charcoal on a barbecue – again, turn them regularly, and make absolutely sure they’re cooked all the way through before serving.

Mincing the meat by hand allows us to achieve just the right texture for our succulent Cumberland Sausages.