British Beef, Bread Rusk (WHEAT flour, Yeast, Salt), Salt, Spices (Cracked black pepper 3.50%), Dried Onion, Potato Starch, Sunflower Oil, Stablisers (E450(i), E450(iiI)), Sugar, Yeast Extract (Salt), Preservative (E223), Dextrose, 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.

We use good quality offcuts of our carefully matured beef to make these hearty-tasting sausages, grinding the meat by hand to ensure the right texture.