English Breakfast

Free State Boerewors

Saucisse de Toulouse

Italian Salsiccia

Twickenham Chipolata

Kensington Chipolata

Mexican Chorizo

Swiss Bratwurst

Traditional Smoked Frankfurters


Smoked Streaky Bacon

Lightly Smoked Back Bacon

Bacon Bits

Smoked Chicken Breast

Smoked Peter's Ham

Italian Salsiccia Mince

Naked Pork Ribs

Lincolnshire Sausage Meat


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

Italian Fennel 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

Candied Bacon Bits

Croque Monsieur

Italian Salsiccia & Potatoes







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About PJS Food

PJS Food was started in 2007 as a hobby by the well-known radio food and wine journalist Peter James-Smith.

It was originally called 'Sausages you can Trust' and the name was quickly changed to PJS Food after it was discovered that the blog was often blocked in case it was a porn site!

“I just wanted to make good pork sausages to eat myself,” Peter said, “But my friends wanted them as well and that’s it started.” Peter’s first sausage, the Lincolnshire with thyme and sage flavouring, is still the most popular today.

“All my pork sausages are made from pork shoulder as it is the cut that has the most flavour and no rusk or cereal is added so all the sausages are gluten free. The sausages are frozen straight away as they contain no preservatives. Vacuum packing these sausages is not an option as fresh herbs will still start to ferment despite the absence of oxygen.”

From just the Lincolnshire Sausage, PJS Food now produces beef as well as an extensive range of International Pork Sausages.

"Bacon-making started very much the same way," said Peter James-Smith. "I just made some dry-cured bacon for home as an experiment because I was so sick of water-filled flavourless bacon with all that nasty white stuff coming out of it. Then one of my customers asked for some on a regular basis but I didn't have a slicer so I turned him down. Eventually I managed to buy a slicer and we started making 6kg of Back Bacon a week. We are now making over 50kg a week and Streaky is the preferred bacon. This wouldn’t have been possible without the new smoker!"

One of the pleasures of cooking PJS Bacon is that wonderful bacon smell when it's frying!

The Team


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