Chalgrove’s English Pork Sausages

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400g- 6 Sausages per pack



This is our most popular, number one selling sausage.

It’s an old English sausage recipe; one that originated in Oxfordshire and was inherited by Supreme Sausages founder, Paul, from his dear friend, peer and master butcher – George Whittington.

Whittington first started making sausages in and around Oxford in the 1950s. And, it’s fair to say, his experience as a butcher is reflected in the deliciousness of this recipe. If you’re looking for a real, no-nonsense British sausage, trust us, you can’t go wrong with our Chalgrove English Pork Sausages.

The wonderful aroma, texture and flavour are guaranteed to satisfy the most ardent sausage critics and self-proclaimed English sausage connoisseurs. And thanks to their traditional taste, our Chalgrove Sausage complement a wide range of British recipes – including winter-warming dishes such as a casserole or Toad in the Hole, summer BBQs and the nation’s favourite… a classic full English breakfast.

What goes into our old English sausages?
Handed down from a master butcher, this is a classic English sausage recipe, that uses only classic ingredients. There’s no-nonsense in these tasty bangers. British pork – supplied by traditional UK farmers – a touch of seasoning, white and black pepper, and a pinch of nutmeg.

What’s the best way to cook English sausages?
Thanks to their classic understated flavours and succulent texture, no matter how you choose to cook our English pork 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.

Cooking Guidelines
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.

Oven Bake
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 accor

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.

Storage Guidelines
Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date.

Pork supplied by UK farmers nationwide

UK Pork (80%), Water, Rusk (Wheatflour), Seasoning (Salt, Fortified Wheatflour (contains calcium carbonate, iron, niacin, thiamine), Dextrose, Preservative E221 (Sulphites), Spices (white pepper, nutmeg), Emulsifier E451, Flavour Enhancer E621, Spice Extracts, Antioxidants E301).Black Pepper,

Natural Pork Casings

ALLERGENS: Rusk, Sulphite, Wheat