Nottinghamshire Sausage (390g)

Our fondness for sausages is so profound that we've decided to craft our own, naming it after our beloved county! Sausages have been a cherished British tradition for centuries, the unassuming yet perfect accompaniment to mash, eggs, bacon, or nestled in a bread roll. We've determined that it's time for us to create our own sausage for Nottinghamshire, just as the Lincolnshire and Cumberland sausages exist. Our recipe features the finest offerings of Nottinghamshire, including Bramley apples (originating from Southwell), venison (closely tied to the county through Robin Hood and the deer of Sherwood Forest), premium pork, and fragrant herbs. We believe our creation is worthy of being called "the Nottinghamshire Sausage."

Ingredient Information

Pork (63%), Rusk [Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Salt], Venison (11%), Water, Seasoning [Salt, Dried Apple (Sulphites), Spices, Wheat Flour (Calcium, Iron, Niacin, Thiamin), Herbs, Preservative (E221) (Sulphites), Dextrose, Yeast Extract (Sulphites), Dried Onion], Sausage Skin [Protein (Beef Collagen), Cellulose (E460Ii), (E422)]

Allergy Information
For allergens, including cereals containing gluten, see Ingredients in bold.

Storage Information

0 - 5C°

Cooking Information

To oven cook. Preheat oven. Place sausages in a roasting tray in centre of oven, turn during cooking. (Time 40-45 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6) Cook thoroughly until the juices run clear and there is no pink meat.

Country of Origin
United Kingdom