It's been a British tradition for hundreds of years, the humble sausage, perfect with mash, egg, bacon or in a cob. We've decided it's time we created our own sausage for Nottinghamshire, after all there's the Lincolnshire sausage and the Cumberland sausage. So we've come up with a recipe that contains the best Nottinghamshire has to offer and we think it's good enough to call “the Nottinghamshire Sausage.”
Store at 5°or below
Ingredients and allergen information:
Pork(74%), Breadcrumbs (Wheat Flour, Water, Yeast, Salt), Water, Seasoning [Salt, Dried Apple, Spices, Wheat Flour, Herbs, Preservative (E221) (Sulphites), Dextrose, Yeast Extract, Onion Powder], Casing
Nutritional information per 100g
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This unusual and delicious sausage includes Bramley apples (that originated in Southwell, Nottinghamshire) and venison (linked closely with the county through Robin Hood and the deer of Sherwood Forest) local pork and herbs.