Three ways with our organic sausages

We believe that to create a great sausage, we need to start with the finest pigs. Our pigs are bred from Gloucester Old Spot sows and British Lop boars, two ancient native breeds that thrive in our West Country climate. Living in the open air allows our pigs to enjoy a natural diet, enriched by what they forage in the fields. This healthy, outdoor lifestyle makes them less susceptible to the common infections that often plague intensively reared pigs, so they never need routine antibiotics.

Can you taste the difference in the pork? Absolutely! This natural lifestyle results in slow-grown organic pork that’s as delicious as it is pure and healthy, which is why we let the quality of the meat shine through in our handmade sausage recipes. 

You will find no fillers or preservatives here, just our 100% free range, organic pork, organic oats and our blend of organic herbs and spices, crafted into sausages using traditional methods, right here in our on-farm butchery.

Our organic sausages need little accompaniment to be the star of the show,  but they’re also incredibly versatile, lending themselves to a wide range of dishes beyond the classic bangers and mash, sausage casserole, or hearty breakfasts. 

Here are 3 surprising ways to cook our organic sausages. 

Simple Cassoulet

A simplified version of this classic French dish.

6 organic pork sausages
150g organic pancetta, diced
2 cans of cannellini beans, drained and rinsed
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 carrot, diced
2 celery stalks, diced
1 bay leaf
1 tsp dried thyme
1 tsp smoked paprika
200ml red wine
500ml chicken stock
2 tbsp tomato paste
Salt and pepper to taste

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan over a medium heat.
Brown the sausages on all sides, then set aside.
Add the diced pancetta and cook until it’s crispy, then set aside with the sausages.
Sauté the vegetables in the remaining olive oil until they are softened and slightly caramelised.
Stir in the tomato paste, thyme, smoked paprika, and bay leaf, and cook for 1-2 minutes, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
Let the wine simmer for about 3-4 minutes, reducing slightly.
Add the drained cannellini beans and stock to the pot with the sausages and pancetta.
Bring the mixture to a simmer, cover the pot, and cook on low heat for about 30-40 minutes, until the sausages are cooked through and the flavours have melded together.
Season to taste.

Masala Traybake

Spice up a traybake with masala spices.

6 organic pork sausages
500g potatoes, peeled and quartered
3 tbsp olive oil
2 red onions, sliced into wedges
2 red peppers, sliced
3 cloves garlic, crushed
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
Salt and pepper

Preheat your oven to 200°C (400°F). In a large roasting dish mix the sausages, veg, garlic, oil and spices together.
Season well.
Bake for 30-35 minutes, turning the sausages halfway through cooking.
The traybake is ready when the sausages are cooked through, the potatoes are tender, and the vegetables are slightly caramelised.

Creamy Sausage and Spinach Pasta

A rich and satisfying creamy pasta dish.

6 organic pork sausages
300g pasta (penne, rigatoni, or your favourite shape)
1 tbsp olive oil
3 cloves garlic, crushed
1 large onion, finely chopped
200ml double cream
150g fresh spinach, washed and roughly chopped
150g grated Parmesan cheese (plus extra for serving)
1/2 tsp chilli flakes (optional)
Salt and black pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large pan over medium heat.
Remove the sausages from their casings and crumble them into the pan.
Cook the sausage, breaking it up with a spoon, until browned and fully cooked through, then set aside on a plate.
In the same pan, add the chopped onion and cook until softened. Add the crushed garlic and chilli flakes (if using) and cook for another minute.
Pour in the double cream and bring to a gentle simmer.
Add the cooked sausage back into the pan, stirring to combine with the cream sauce.
Toss in the chopped spinach and cook until wilted.
Stir in the grated Parmesan cheese and season well. Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sausage and spinach sauce.