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.
All our sausages are Gluten and Preservative Free, and conform to Banting, Paleo and Tim Noakes Diet recommendations.
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.
And To add to PJS Food’s email list and read Peter James-Smith’s comments on wine and food please click on the link below.
Bill Flynn - My Boerewors
Free State Boerewors
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.
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.
Lincolnshire Sausage MeatThe perfect sausage meat for sausage rolls, Scotch eggs etc
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 !
To read more about our range of Sausages please go to the Sausages Page.