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Pork Sausage Meat

5.0
Pork Sausage Meat
Pork Sausage Meat

Gerard's Suggestion

"Roasted fennel stuffing is a favourite here and we use this in our stuffed tenderloins. It's easy to create at home to - simply roast thinly sliced fennel with a drizzle of olive oil, cracked black pepper, and garlic until charred at the edges. Mix it with sausage meat and you've got a versatile stuffing perfect for pheasant or roast chicken"

Pork Sausage Meat

5.0

Perfect for the a homemade sausage roll.

hand-made
free-range
slow-grown
small-suffolk-farm
£6.50
(0 in basket)

Why you will love our Pork Sausage Meat...

  • A very high meat ratio, made from our wonderful free-range pork
  • Lovingly handmade on site
  • Our own recipe with simple spices and herbs

A very simple sausage meat, mixed at our Aldeburgh shop, using a traditional method and a recipe that goes way back.

Our Aldeburgh sausage meat (which was the first sausage recipe we ever made when we opened in Aldeburgh!). Using simple but enduring flavour with hints of nutmeg, dried ground ginger, a touch of toasted ground coriander seeds and a tiny bit of pepper, it has a wonderful coarse and meaty texture.

Makes delicious sausage rolls or is also great for making a stuffing mix for poultry or game birds.

Naturally Gluten Free

Gerard's Suggestion

"Roasted fennel stuffing is a favourite here and we use this in our stuffed tenderloins. It's easy to create at home to - simply roast thinly sliced fennel with a drizzle of olive oil, cracked black pepper, and garlic until charred at the edges. Mix it with sausage meat and you've got a versatile stuffing perfect for pheasant or roast chicken"

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source from a select group of local farms, including Thatched House Farm, Dingley Dell, and Blythburgh, where the farmers prioritise animal welfare and sustainability. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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