Nottinghamshire Sausage (390g)
Manufacturer part number: CVRSAN
It's been a British tradition for hundreds of years, the humble sausage, perfect with mash, egg, bacon or in a cob. We've decided it's time we created our own sausage for Nottinghamshire, after all there's the Lincolnshire sausage and the Cumberland sausage. So we've come up with a recipe that contains the best Nottinghamshire has to offer. Using Bramley apples (that originated in Southwell, Nottinghamshire) and venison (linked closely with the county through Robin Hood and the deer of Sherwood Forest) the finest pork and herbs. We think it's good enough to call “the Nottinghamshire Sausage.”
Red Tractor Pork (64%), 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)]
For allergens, including cereals containing gluten, see Ingredients in bold.
|Typical Values||Per 100g|
|Of which Saturates||9 g|
|Of which Sugars||0.2 g|
0 - 5C°
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