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Pork Sausage Meat, Free-Range

5.0
Pork Sausage Meat
Pork Sausage Meat
Gerard King

Gerard's Suggestion

"Roasted fennel pork stuffing is a favourite here and we use this in our stuffed tenderloins. It's easy to create at home - 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, Free-Range

5.0
handmade
free-range
slow-grown
small Suffolk farm

Perfect for a homemade sausage roll or pork meatballs

£6.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Pork Sausage Meat, Free-Range...

  • A very high meat ratio, made from our wonderful free-range pork
  • Great for meatballs, sausage rolls, pasta recipes and stuffings 
  • Our own lovingly-made 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 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.

Our sausage pork comes from free-range, heritage breed and slow-grown pigs that have been reared on small Suffolk farms by farmers who really care about their livestock. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour. 

Naturally Gluten Free

Gerard King

Gerard's Suggestion

"Roasted fennel pork stuffing is a favourite here and we use this in our stuffed tenderloins. It's easy to create at home - 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 our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

What our customers say