Allergens in BOLD: Traditional Old English Sausage Meat: British Pork, Rusk, (WHEAT FLOUR, Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Salt, Spices (Ginger, Mace, Nutmeg, Pepper), Potato starch, Stabilisers (E450(i)), E450(iii)), Herbs (Sage, Thyme), Sunflower Oil, Dextrose, Flavour enhancers (E621, E635), Preservatives (E223), Antioxidants (E301). Devon Chutney, Onion and Pineapple: Sugar, Onions (26%), Malt Vinegar (from BARLEY) (SULPHITES), Pineapple (14%), Modified starch (from corn). Gluten present in malt vinegar is broken down during the fermentation process and not present in more than 20ppm.

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.

Because we make all our sausages by hand, they may not be uniform in appearance (though they are uniformly delicious!)