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We know some of our customers prefer to avoid wheat, so we make these succulent special-recipe* sausages using our fabulous local free-range pork and rice flour instead of traditional rusk. We use hand-trimmed cuts – mostly leg and shoulder – and no squeaky bits. And we mince the meat twice for extra succulence, adding a savoury blend of leek, onion and spices to really round out the flavour.
We don’t add preservatives to these sausages, so we supply them frozen to ensure you receive them at their very best. Simply defrost in the fridge overnight before cooking. If left defrosted for more than two days, the sausages may start to lose their pink colour. This doesn’t affect the taste or texture, but they may look less appealing, so it’s best to use them promptly, as with any defrosted food.
* While we take every care to exclude wheat and other gluten-containing ingredients when making these sausages, we haven’t had them laboratory tested, so we cannot claim they’re gluten free.
Special-Recipe Free-Range Pork & Leek Sausages (made without gluten-containing ingredients)
Ingredients: Free-range Welsh Pork (70%), Water, Rice Flour, Salt, Dried Leek, Sugar, Spices, Dried Onion, Yeast Extract, Natural Flavourings, Flavouring.
Allergy Advice: for allergens, see ingredients in bold.
Prepared on a site that handles Milk, Soya, Nuts, Wheat, Mustard, Celery and Sulphites.