Yorkshire Breakfast Sausages pairs our heritage breed, dry-aged pork* with the classic pork flavours of nutmeg, mace and black pepper; a deceptively simple but satisfying combination.
Sophisticated enough for all to enjoy and adored by children, they are a real crowd pleaser, perfect for a full English breakfast.
Chef Val Warner inspires:
"A straightforward sausage containing my favourite spices of nutmeg and black pepper and this is a juicy and excellent banger that would perform well in a double duvet of golden crispy and tender batter. Yes the toad-in-the-hole is a winner but seemingly overlooked these days. Please revive it!
Although a Yorkshire sausage, try them in what I call my Dorset breakfast: sausages, fried apple rings, bacon, a fried fillet of fresh mackerel, fried bread and an egg. Ooph!
Yes, I like onion sauce and mash but try rectifying the sauce with the addition of a big dollop of Dijon mustard and some cream."
*We use the same quality whole muscle cuts in our pork sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.