Tis the most wine–derful time of the year!
This Christmas classic features luxurious flavours of Red Wine, Sweet Cranberries and a dusting of Cinnamon,
no need to mull this over
What’s the best way to cook Merry Mulled Wine Sausages?
Thanks to their classic understated flavours and succulent texture, no matter how you choose to cook our sausages, they’re guaranteed to taste great and go down a treat.
Cook them low and slow in the oven to make a tasty sausage casserole. Sizzle them in a hot pan to create the ultimate weekend fry up. Or grill them outside on the BBQ. The choice is yours.
We just have a couple of pointers. Firstly, never ever prick your sausages. You want them to be as juicy as possible, right? So leave the natural pork casing intact and enjoy the succulent meat inside. We also recommend blanching English sausages and allowing them to fully cool before you cook them. This isn’t essential, but it’s a great way to prevent them from shrinking or splitting. And you can be sure they’re properly cooked without drying them out!
Lightly glaze your frying pan with a little oil - no more. Heat your pan up to a medium to high heat. Cut the sausages individually and place them in your pan, replace lid and fry the sausages slowly - try not to keep turning them, 2 or 3 times will do. After 12-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.
Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 25-30 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer's handbook.
Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally
Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being under cooked. They won't shrink or split so they keep the full flavour and succulence of the sausage inside.
Supreme Sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat. NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence. Not suitable for microwave cooking
Ensure your sausages are thoroughly cooked before eating. Check Product is piping hot before cooking
Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze
Wash and dry hands thoroughly before and after handling raw or cooked meat.