Lincolnshire

Cumberland

English Breakfast

Free State Boerewors

Saucisse de Toulouse

Italian Salsiccia

Twickenham Chipolata

Kensington Chipolata

Mexican Chorizo

Swiss Bratwurst

Traditional Smoked Frankfurters

 

Smoked Streaky Bacon

Lightly Smoked Back Bacon

Bacon Bits

Smoked Chicken Breast

Smoked Peter's Ham

Italian Salsiccia Mince

Naked Pork Ribs

Lincolnshire Sausage Meat


RECIPES


Grilled Sausages with Peppers

German Potato & Frankfurter Soup

Babushka's Eastern European Bratwurst Stew

Polpette al Finocchio in Ragu

Nigel Slaters Sausages with Summer Vegetables

Spaghetti alla Carbonara

Ojja bil Mergaz

Salsicce e Fagioli

Sticky Sausages with Potato Sweet Corn Salad.

Penne Puttanesca

Sesame Sausages

Italian Fennel Sausages

Salsiccia all'Uva

Bandit's Sausage

Poor Man's Cassoulet

Toad in the Hole

Sicilian Sausage Soup

Mediterranean Stuffed Cabbage

Lesley Stephenson's Recipe using Sausages

Mustard, Cabbage And Gourmet Sausage Hot Pot

Cumberland Toad

Candied Bacon Bits

Croque Monsieur

Italian Salsiccia & Potatoes

 

 

 

 

 

 

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Sausages

Other Products

All bacon is sold in 250g packs or as requested.

 

Sausages


Lincolnshire Sausage

The taste of the Fens.! A linked medium-cut pork sausage which is traditionally flavoured with sage and thyme. It also includes parsley and spices.
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Matt Dawson; how to cook Lincolnshire sausage bake

 


Cumberland Sausage

This is a non-linked, continuous pork sausage in a thick casing with a hint of marjoram and a slightly peppery flavour.



English Breakfast Sausage

A linked, medium –cut sausage of chipolata size with a mild and delicate flavour. Especially designed to match fried eggs, be eaten with tomato sauce, a traditional brown sauce or mustard. Perfect as an accompaniment to roast poultry.


Saucisse de Toulouse

Toulouse Sausage is the basic French Garlic Sausage and is a standard component of Cassoulet.

Toulouse Sausage has a much higher meat content than most sausages because it mustn’t break up when casseroled.

Many of our customers have it as their sausage of choice at breakfast. They love that meatiness slight pepperiness with more than a hint of garlic. It’s also wonderful grilled in a roll with lashings of Dijon mustard.


Free State Boerewors Free State Boerewors

Our own Free State-style traditional sausage. It's 70% grass-fed beef and 30% pork shoulder with coriander, a hint of cloves and other herbs and spices.


 

Italian Salsiccia Italian Salsiccia

Made in a Southern Italian style, this salsicca includes fennel seeds, parsley and a hint of basil.


 

 

Twickenham Chipolata twickenham chipolata sausage

An English breakfast chipolata that is mild, fine minced with an enhanced pork flavour.

 

 


Kensington Chipolata


A Beef Chipolata that is finely minced with a mild spicing and a hint of cloves.

 

 


Mexican Chorizo

This is a highly aromatic fresh pork sausage enhanced with cumin, cinnamon and coriander as well as paprika, chilli and other spices.

 


Swiss Bratwurst

A light, almost white, poached pork sausage that is very mild in flavour and should be fried or grilled before eating.


Traditional Smoked Frankfurter

An all pork, lightly spiced traditional German-style sausage.

 


 

 

Other Products


Naked Pork Ribs

Most pork ribs are covered with a mystery potion masquerading as a marinade. Ours come naked as nature intended and you can marinate, them if you want to, with your own secret recipe.


PJS Back Baconsmoked bacon

PJS Back Bacon is dry-cured and lightly smoked and like all old-fashioned cured bacon it has that wonderful smell of "frying bacon" when you cook it! It cooks much quicker than wet-cured bacon as there is no water to boil out first and there's no funny white stuff in the frying pan either.

Peter James-Smith was making bacon for home consumption and was asked to supply an existing client with 8kg per week. Initially he declined because he would need to buy a slicer and possibly a vacuum pack machine and they are both very expensive items. Just by chance he managed to buy a slicer at a very reasonable price and the client didn't need the bacon vacuum packed. Now PJs Back Bacon comes onto the product list. Nobody has asked for streaky bacon yet!


PJS Smoked Streaky BaconRindless Smoked Streaky Bacon

Oak-smoked streaky made from the best quality Belly Pork. Dry-cured and perfect when eaten with fried eggs or to enhance green vegetables. Try it to lard a chicken's breast before roasting the bird or as crispy bacon in a salad.


Bacon BitsBacon Bits for sale

Bacon Bits are now available, a lot cheaper than from your local supermarket! They are not packed in a fancy way either; 250g is just put into a small plastic bag and popped into the freezer. They are selling very quickly! I am not surprised as you can do so much with them from pizza and Quiche Lorraine to turning them into sweets - they do that sort of thing in the States!

Just to prove it to you, look under Recipes.

I like Bacon Bits cooked and then added to a salad to provide a hot/cold contrast as well as flavour and texture.


Smoked Chicken Breast

Fresh chicken breast hot-smoked so that it is cooked through but remain moist inside with a subtle smoky flavour.


Smoked Peter's HamSmoked Peter's Ham

Made from Pork Loin this ham is best served finely sliced. The smoke enhances the delicate flavour of the ham without overwheming it. It is delicious with melon or in a salad and is perfect for Croque Monsieur. It is available in one piece, between 1kg and 1,5kg.

Click here to view a recipe using Smoked Peter's Ham


Italian Salsiccia Mince

Our Salsiccia is made in a Southern Italian style with the distinctive "liquorice" taste of fennel seeds.

The perfect basis for a pasta dish.

 


Lincolnshire Sausage Meat

The perfect sausage meat for sausage rolls, Scotch eggs etc

 

 
       
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