This is our most popular, number one selling sausage from the Supreme Sausages Range.
It is an old Oxfordshire recipe, which Paul inherited from his dear friend, peer and master butcher George Whittington, who first started making sausages in and around Oxford as far back as the 1950s.
If you truly wish for a real proper, no-nonsense British Pork Sausage, then look no further than our famous Chalgrove English Pork.
The wonderful aroma, texture and flavour of our Chalgrove English Pork is guaranteed to satisfy the most ardent sausage critics or self-proclaimed Pork Sausage connoisseurs.
This excellent Sausage compliments a vast array of Traditional Great British recipes, ranging from Toad in the Hole, winter warming casseroles, summer barbecues or the nations favourite, classic full English breakfast.
Allergens : Wheat flour, Sulphites
|Nutritional Values Typical Values||100g Contains|
of which saturates
of which are Sugars
Pork suppled 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
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.