The taste of the Fens.! A linked medium-cut pork sausage which is traditionally flavoured with sage and thyme. It also includes parsley and spices.
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Matt Dawson; how to cook Lincolnshire sausage bake
Cumberland Sausage
This is a non-linked, continuous pork sausage in a thick casing with a hint of marjoram and a slightly peppery flavour.
English Breakfast Sausage
A linked, medium –cut sausage of chipolata size with a mild and delicate flavour. Especially designed to match fried eggs, be eaten with tomato sauce, a traditional brown sauce or mustard. Perfect as an accompaniment to roast poultry.
Saucisse de Toulouse
Toulouse Sausage is the basic French Garlic Sausage and is a standard
component of Cassoulet.
Toulouse Sausage has a much higher meat content than most sausages
because it mustn’t break up when casseroled.
Many of our customers have it as their sausage of choice at breakfast.
They love that meatiness slight pepperiness with more than a hint of
garlic. It’s also wonderful grilled in a roll with lashings of
Dijon mustard.
Free State Boerewors
Our own Free State-style traditional sausage. It's 70% grass-fed beef and 30% pork shoulder with coriander, a hint of cloves and other herbs and spices.
Italian Salsiccia
Made in a Southern Italian style, this salsicca includes fennel seeds, parsley and a hint of basil.
Twickenham
Chipolata
An English breakfast chipolata that is mild, fine minced with an enhanced pork flavour.
Kensington Chipolata
A Beef Chipolata that is finely minced with a mild spicing and a hint of cloves.
Mexican Chorizo
This is a highly aromatic fresh pork sausage enhanced with cumin, cinnamon and coriander as well as paprika, chilli and other spices.
Swiss Bratwurst
A light, almost white, poached pork sausage that is very mild in flavour and should be fried or grilled before eating.
Traditional Smoked Frankfurter
An all pork, lightly spiced traditional German-style sausage.
Other Products
Naked Pork Ribs
Most pork ribs are covered with a mystery potion masquerading as a marinade. Ours come naked as nature intended and you can marinate, them if you want to, with your own secret recipe.
PJS
Back Bacon
PJS 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 Back Bacon comes onto the product list.
Nobody has asked for streaky bacon yet!
PJS
Smoked Streaky Bacon
Oak-smoked streaky made from the best quality Belly Pork. Dry-cured and perfect when 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
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.
Smoked Chicken Breast
Fresh chicken breast hot-smoked so that it is cooked through but remain
moist inside with a subtle smoky flavour.
Smoked Peter's Ham
Made from Pork Loin this ham is best served finely
sliced. The smoke enhances the delicate flavour of the ham without overwheming
it. It is delicious with melon or in a salad and is perfect for Croque
Monsieur. It is available in one piece, between 1kg and 1,5kg.
