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. Using Bramley apples (that originated in Southwell, Nottinghamshire) and venison (linked closely with the county through Robin Hood and the deer of Sherwood Forest) the finest pork and herbs. We think it's good enough to call “the Nottinghamshire Sausage.”
Storage information and cooking guidelines:
Store refrigerated at 5°or below. Also suitable for home freezing, please freeze on the day of delivery and defrost thoroughly before cooking. To oven cook. Preheat oven. Place sausages in a roasting tray in centre of oven, turn during cooking. (Time 40-45 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6) Cook thoroughly until the juices run clear and there is no pink meat.
Ingredients and allergen information:
Pork RT (64%), Rusk [Breadcrumbs ( Wheat Flour, Water, Yeast, Salt)], Venison (11%), Water, Seasoning [Salt, Dried Apple ( Sulphites ), Spices, Wheat Flour (Calcium, Iron, Niacin, Thiamin), Herbs, Preservative (E221) ( Sulphites ), Dextrose, Yeast Extract ( Sulphites ), Dried Onion], Sausage Skin [Protein (Bovine Collagen), Cellulose (Food Grade) (E460ii), Vegetable Glycerine (E422), Water, Vegetable Oil, Sodium Carboxymethyl Cellulose (E466)]
||Typical Values per 100g
|of which saturates
|of which sugars
For allergens, including cereals containing gluten, see in bold.