• The Sausage Lover's Box
  • The Sausage Lover's Box
  • The Sausage Lover's Box
  • The Sausage Lover's Box
  • The Sausage Lover's Box

The Sausage Lover's Box


In stock

Select box quantity

We currently have 4810 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

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 cassouletlamb 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."


Swaledale sausages are naturally free-from gluten and filled into 100% natural casings.


Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all Swaledale native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour.


Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire.


All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful.

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