Category Archives: Sausage of the Week

Here’s a nice traditional sausage with a little added bit to tickle your taste buds. We’ve combined our best prime pork with the tang of English Mustard to create a beautiful flavour. The first recorded use of mustard was found … Continue reading →

Take home a truly regional taste this week. Champagne may have its sparkling wine, Bakewell might boast its almond pudding, but Norfolk has its Mardlar sausage. Bradwell Butchery arguably provides the definitive version so it’s well worth celebrating local heritage … Continue reading →

This week’s sausage is a nice traditional Pork and Chive. Chives add an onion flavour, being the smallest of the onion family. They are known for their beneficial effects on the circulatory system and their ability to repel insects! On … Continue reading →

This week’s sausage is a delightful Suffolk Spicy recipe. The spices are mild, setting off the flavour of the pork without a lot of heat. It includes mixed herbs and ginger for a gentle but distinctive taste. Ginger is well … Continue reading →

This week you have the chance to try out a brand new sausage as our Sausage of the Week. Our newly developed recipe for Pork and Veal sausages combines premium cuts of local pork with cruelty free veal to provide … Continue reading →

This week’s sausage is Pork and Chestnut. This combines the most succulent ground pork with the soft, sweet flesh of sweet chestnuts. Chestnuts are the only nuts that contain vitamin C, so these sausages are good for you! Sadly the … Continue reading →

This week’s sausage is made to a traditional Lincolnshire recipe. The main herb used to flavour Lincolnshire sausages is sage, which was used since ancient times for warding off evil. So why not get some Lincolnshire sausages and keep your … Continue reading →

This week’s sausage is enhanced with arguably the king of British cheeses: Stilton. Cutting through the beautiful blue cheese flavour is the tang of the smallest member of the onion family. Chives have been cultivated since the middle ages but … Continue reading →

Are you game for something a little different? Then why not try our sausage of the week which includes an intriguing mix of local venison and pork. Venison can be used to describe the meat from any game animal, but … Continue reading →

Here’s a nice traditional sausage with a little added bit to tickle your taste buds. We’ve combined our best prime pork with the tang of English Mustard to create a beautiful flavour. The first recorded use of mustard was found … Continue reading →