Sausages

About

Sausages — proper British bangers built for real cooking, from traditional pork classics to bold gluten-free recipes with serious character. This is where you'll find the full Black Farmer sausage range in one place. Whether you're after a traditional Cumberland with a peppery kick, a jerk-seasoned sausage with Caribbean heat, or a gluten-free recipe that doesn't compromise on texture — each one is made with quality British meat, straightforward ingredients, and the kind of flavour that earns its place on the plate. No fillers, no shortcuts. Just proper sausages that hold their shape in the pan, brown well on the grill, and deliver a clean, meaty bite every time. Which Sausage for Which Job? A quick guide to matching the sausage to the cooking. For a classic fry-up or bangers and mash. The Premium Pork Sausages are the straightforward choice: 90% British pork and gluten-free. The Cumberland is coarser, with a black pepper kick, if you want more presence on the plate. For the grill or barbecue. Italian Sausages with fennel and herbs hold up well over the flames. Goat Sausages are leaner and bring something different, and the Red Caramelised Onion ones char up sweet and savoury.. For pasta, traybakes and midweek cooking. Slice the Pork and Leek or Chicken and Herb Sausages into sauces, casseroles or one-pan bakes. They hold their shape and don't dry out. For roasting trays and Sunday lunch. Our Pigs in Blankets are full-size sausages wrapped in streaky bacon, more of a main event than a nibble. The Chipolatas are lighter and finer, good for breakfast sides and children's plates. For something bolder. The Jerk Chicken and Jerk Pork Sausages bring Caribbean seasoning. Wild Boar and Apple and Venison and Herb are richer, game-led options. What Makes Our Sausages Different Most supermarket sausages use rusk, water and fillers to pad out the weight. Ours don't. 90% British pork across the core range, so there's more meat and less bulk All gluten-free, made with rice flour