The Sausage Lover's Box

We’re proud of our collection of Swaledale sausages. Handmade in small batches, free-from gluten and filled into 100% natural casings; we believe them to be Yorkshire’s finest sausages. Our sausages are made to exacting recipes, developed in-house by our team of expert butchers and chefs, and with quality and tradition always in the forefront.

What's in this box?

• 1 x 600g pack Texan-style Hot Links Sausages
• 1 x 500g pack The Cumberland Sausage
• 1 x 495g pack Yorkshire Breakfast Chipolatas
• 1 x 480g pack Calabrian Sausages
• 1 x 480g pack Coarse Pork Sausages
• 1 x 480g pack Lamb Merguez Sausages
• 1 x 480g pack Toulouse Sausages
• 1 x 480g pack Tuscan-style Pork, Fennel & Red Wine Sausages
• 1 x 480g pack Yorkshire Breakfast Sausages

Our Tamworth and Middle white pigs are outdoor reared and matured at their own pace to develop the best fat and the most natural flavour; however it’s not all about the pork with this collection. Our sausages also feature the finest heritage breed beef slow grown on extensive hilltop farms, and the distinctive taste of native breed, free roaming lamb, without a doubt amongst the best livestock farmed on The Dales.

Every sausage in this collection is a show stopper, a conversation starter and a crowd pleaser. Invite your friends or family round for sausage sarnies, lamb merguez sausage shakshuka, a BBQ or a fine dining feast; or utilise your freezer so you can take your time, and taste your way through the collection one sausage at a time.

Chef George Ryle inspires:
"Such superior sausages like these can be enjoyed in a multitude of ways. Purists may enjoy them just as they are, the kids may smother them in ketchup, or you might knock up a toad-in-the-hole for a mid-week family feast; you can’t go wrong with these beauties, they’re delicious anyway you slice them.

However if there was ever an opportunity to have fun and explore the versatility of a collection, then this is it. These sausages span the globe in terms of flavour and inspiration, so you have endless culinary avenues to venture down...

I suggest starting with the recipes that these sausages are traditionally used for. Try a Cumberland sausage cassoulet or a Toulouse sausage, beans & bacon cassoulet, lamb merguez sausage with homemade flatbreads and a chopped salad, a Texan hot link with cornbread and pickles or Tuscan-style fennel and red wine sausages with braised lentils, cavolo nero and salsa verde.

For those looking to branch out from tradition, crumble the Calabrian sausage through a salad of raw courgettes, basil, fresh chilli, lemon and rocket. Or maybe de-skin a Yorkshire breakfast sausage, press it into a patty and have yourself a sausage burger, with crispy leeks and a wholegrain mustard mayonnaise."