Welcome to PJS Food manufacturers of hand-crafted sausages from the best ingredients available!
PJS Food was started in 2007 as a hobby by the well-known radio food and wine journalist Peter James-Smith. PJS Food now boasts a range of superb quality sausages from an English Breakfast Sausage to the local Free State Boerewors.
Our most popular sausages are the Lincolnshire Sausage and the Cumberland Sausage, both below. To order, simply go to the Contact Page and order your favourite sausages.
For the latest up-to-date news and Peter James-Smith's comments on restaurants, food wine and anything else he feels like chatting about visit the PJS Food blog at http://pjsfood.blogspot.com/
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Five fat sausages
Lightly Smoked Peter's Ham
We obviously buy pork loin to make our Back Bacon so we experimented with turning some of it into ham a couple of years ago. We've done well with it over Christmas and had such rave reviews that the time has come to shout about it and experiment with other cuts such as gammon. We've increased the size to about 1,2kg
A Traditional Free State-style Boerewors that is 70% Grass-fed Beef and 30% Pork and Pork fat. Spiced with Coriander and a hint of Cloves and other spices and herbs.
Turkish Sosis
The Turkish Sausage seems to have captured everyone's imagination so
it is now added to the repertoire! The Turkish Sosis is a very aromatic
sausage. It's 100% Beef and is spiced with cumin, coriander
and fennel seeds. Fresh coriander leaves and parsley are also included.
Lincolnshire Sausage
A medium cut, thick sausage with a distinct thyme and sage flavouring.
Lincolnshire Sausages have become one of England’s most popular
sausages as they are perfect for Toad in the Hole, a sausage meat stuffing
or Scotch Eggs.
We do not cut down on the herbs as we believe that the distinct flavour
is part of the charm of a Lincolnshire Sausage.
Cumberland Sausage
A thick, coarse cut continuous pork sausage, peppery, with a hint of
marjoram.
Cumberland Sausage is the closest we have to a Medieval sausage with
a flavouring of three types of pepper, sage and marjoram.
It is traditionally baked in the oven and served with a rich gravy
but it works wonderfully on a braai as long as it is cooked slowly over
coals that are not too hot……the same as boerewors !
PJS Rindless Smoked Streaky Bacon
Oak-smoked streaky made from the best quality Belly Pork. Dry-cured and perfect eaten with fried eggs or to enhance green vegetables. Try it to lard a chicken's breast before roasting the bird or as crispy bacon in a salad.
Bacon Bits are now available, a lot cheaper than from your local supermarket!
They are not packed in a fancy way either; 250g is just put into a small
plastic bag and popped into the freezer. They are selling very quickly!
I am not surprised as you can do so much with them from pizza and Quiche
Lorraine to turning them into sweets - they do that sort of thing in
the States!
I like Bacon Bits cooked and then added to a salad to provide a hot/cold
contrast as well as flavour and texture.
PJS Rindless Back Bacon
PJS Rindless Back Bacon is dry-cured and lightly smoked and like all
old-fashioned cured bacon it has that wonderful smell of "frying
bacon" when you cook it! It cooks much quicker than wet-cured bacon
as there is no water to boil out first and there's no funny white stuff
in the frying pan either.
Peter James-Smith was making bacon for home consumption and was asked
to supply an existing client with 8kg per week. Initially he declined
because he would need to buy a slicer and possibly a vacuum pack machine
and they are both very expensive items. Just by chance he managed to
buy a slicer at a very reasonable price and the client didn't need the
bacon vacuum packed. Now PJS Rindless Back Bacon comes onto the product
list.
To read more about our range of Sausages please go to the Sausages
Page.
are now available, a lot cheaper than from your local supermarket!
They are not packed in a fancy way either; 250g is just put into a small
plastic bag and popped into the freezer. They are selling very quickly!
I am not surprised as you can do so much with them from pizza and Quiche
Lorraine to turning them into sweets - they do that sort of thing in
the States!
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