Lincolnshire

Cumberland

English Breakfast

Free State Boerewors

Saucisse de Toulouse

Italian Salsiccia

Twickenham Chipolata

Kensington Chipolata

Mexican Chorizo

Swiss Bratwurst

Traditional Smoked Frankfurters

 

Smoked Chicken Breast

Italian Salsiccia Mince

Lincolnshire Sausage Meat


RECIPES


Sausage & Peppers

Baked Apples filled with Sausage Meat

Sausage & Butter Bean Stew

Grilled Sausages with Peppers

German Potato & Frankfurter Soup

Babushka's Eastern European Bratwurst Stew

Polpette al Finocchio in Ragu

Nigel Slaters Sausages with Summer Vegetables

Spaghetti alla Carbonara

Ojja bil Mergaz

Salsicce e Fagioli

Sticky Sausages with Potato Sweet Corn Salad.

Penne Puttanesca

Sesame Sausages

Salsiccia all'Uva

Bandit's Sausage

Poor Man's Cassoulet

Toad in the Hole

Sicilian Sausage Soup

Mediterranean Stuffed Cabbage

Lesley Stephenson's Recipe using Sausages

Mustard, Cabbage And Gourmet Sausage Hot Pot

Cumberland Toad

Italian Salsiccia & Potatoes

 

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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.

For Peter James-Smith's comments on restaurants, food wine and anything else he feels like chatting about visit Food & Booze at http://foodybooze.blogspot.co.za

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Egg Sausage Chips & Beans


Free State BoereworsFree 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.

 

 


Lincolnshire SausageLincolnshire 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.


Lincolnshire Sausage Meat

The perfect sausage meat for sausage rolls, Scotch eggs etc

Cumberland Sausage Lincolnshire 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 !


To read more about our range of Sausages please go to the Sausages Page.

 
       
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