Yorkshire Breakfast Sausages 480g

Yorkshire Breakfast Sausages pair our heritage breed, dry-aged pork with the timeless pork flavours of nutmeg, mace, and black pepper - a deceptively simple yet deeply satisfying combination.

Made with coarse-textured pork shoulder and belly, these traditional pork sausages offer a rich, full-bodied taste and a hearty, meaty bite. The coarse grind highlights the natural marbling and succulence of our native breed pork, resulting in a sausage that stands apart for its authentic flavour and artisanal quality.

Perfect for a full English breakfast, these classic breakfast sausages are loved by all and adored by children. Their rich seasoning and coarsely textured finish make them an ideal centrepiece for brunch or weekend fry-ups. Whether served with eggs and bacon, tucked into a crusty roll, or alongside creamy mashed potato and gravy, they are a true British breakfast staple.

Inspiration from Chef Val Warner
"A straightforward sausage seasoned with my favourite spices – nutmeg and black pepper – this is a juicy, top-tier banger that positively begs to be swaddled in a double duvet of golden, crispy batter. Toad-in-the-hole, a timeless classic, seems to have fallen out of fashion – unjustly so. Please, I implore you, bring it back!

Though proudly Yorkshire, these sausages travel well. I insist you try them in what I affectionately call my Dorset breakfast - sausages nestled alongside fried apple rings, crispy bacon, a freshly fried fillet of mackerel, fried bread, and a runny-yolked egg. Ooph! - a breakfast worthy of slowing down for.

Now, I do love the humble combination of onion sauce and mash, but trust me on this - embrace the sauce with a generous spoonful of Dijon mustard and a splash of cream. It takes things to an entirely new level of indulgence.

Yum! Peel a squash – opt for a British variety like Red Onion or Blue Hubbard – and cook it gently in a pot with butter, softened onions, a splash of water, and a pinch of nutmeg and black pepper. Once tender, beat into a silky purée, folding in rich Tunworth cheese for extra creaminess. Serve with grilled sausages piled on top for a comforting and indulgent dish.

For a twist, de-skin the sausages and mix the meat with softened onions and black pepper. Stuff this fragrant mixture into thick, hollowed-out marrow bone rounds. Place on a tray lined with greaseproof paper and cover with a light, cheesy béchamel sauce. Bake until the marrow is meltingly soft and the sauce bubbles enticingly. Pure joy!

Or, slice the sausages into rings, fry until golden, and cook them down with softened onions, cockles, a dash of cream, and freshly chopped parsley. Spoon over crisp fried toast for a dish that’s as indulgent as it is simple to prepare."