Pork & black pepper sausages (pack of 8)

Greendale sausages are made with the best East Devon pork, lamb and beef. Whether from our own farm or from trusted local suppliers, the meat we use is sourced only from animals managed according to strict welfare guidelines. We also use a carefully chosen local abattoir, to try to minimise this stressful journey for the animals. The meat is butchered on_site at Greendale Farm Shop, where Stuart and his team make all our sausages by hand. From traditional pork bangers to beef with black pepper and even gluten_free varieties, we always have a great selection of this beloved family favourite available each day.

Because we make all our sausages by hand, they may not be uniform in appearance (though they are uniformly delicious!)

Don’t prick your sausages, however you choose to cook them – this will allow the juices to run out of the meat during cooking and cause the meat to become dry. To pan fry, heat a small splash of oil in a heavy_bottomed pan, then add the sausages and cook over a medium heat for 15_20 minutes, turning them regularly until nicely browned all over. The sausages will need roughly the same amount of time over very hot charcoal on a barbecue – again, turn them regularly, and make absolutely sure they’re cooked all the way through before serving.