Try our Gold Award-Winning sausages, they are handmade using free range pork from the Burton’s Farm in Wilberfoss. We select the best lean meats and freeze dried herbs, which are full of flavour, adding various other fresh ingredients to create some of our unusual varieties.

So experiment a little and give them a try! 

Greek Lamb Sausage – made from lean minced lamb with our superb Greek marinade to give a gorgeous Mediterranean flavour. Not spicy at all.

Caramalized Onion and Red Peppers – this sausage has a really nice, sweet flavour from the onion. This would work well in a casserole.

Piri-piri Sausage – this sausage has a nice orange colour and is medium spicy with that Portuguese influence.

Cajun Pork Sausage – this one is nice and spicy with that wonderful flavour of the Deep South. A must for any barbecue.

Jamaican Jerk Sausage – a very rich and warm flavour, traditionally used for chicken but it works really well in a sausage for something a little different.

Ye Olde English – this is our herbiest sausage, which has rosemary, marjoram, thyme, oregano and sage with plenty of cracked black pepper. This is one of my favourites but it is very herby.

Chicken and Mushroom Medley – made with chicken and sliced mushrooms with a Cumberland sausage recipe, it has a nice flavour and is a little different.

Rustic Italian Herb with Fennel – this sausage has a lovely Tuscan flavour with a hint of aniseed from the fennel seeds, which gives you a totally different flavour.

Chorizo Sausage – a medium-spicy sausage that has pieces of sliced chorizo to give a great flavour and texture.

Thai Chicken – made with the same marinade that we use for our Thai Chicken Stir Fry. It is not hot but has all the flavours of true Thai cuisine.

Tomato and Basil – these flavours work really well together, giving an Italian feel to the old-fashioned English tomato sausage. Enjoyed by everyone.

Jalapeno Sausage – made with chunks of jalapeno peppers to give that truly Mexican flavour with a nice bit of heat.

Lamb and Mint Sausage – we make this sausage with lean minced lamb, which we have marinated with our superb mint marinade. A great-tasting banger.

Wild Mushroom – these sausages are made from a selection of wild mushrooms with a delicate seasoning so that you don’t lose the flavour of the mushrooms.

Pork, Ginger and Spring Onion – a lovely flavour that has a hint of warmth from the ginger and which works really well with spring onion.

Chicken, Ham and Leek – these two flavours go really well with chicken and make a nice change.

Sweet Chilli and Garlic – we make these as a pork and sometimes a beef sausage. A lovely sweet flavour, without being too hot, and with a light garlic taste.

Rare Breed Pork – this sausage is made from our Gloucestershire Old Spot pork, with fresh apple chunks, heaps of fried onion and seasoned with plenty of sage.

Smoked Chilli and Paprika – a gorgeous medium-spicy sausage with a hint of smokiness which is great on the barby or try sausage and mash with a twist.

The Italian Job – this is one of my new creations, made with pieces of sliced chorizo, jalapeno peppers, small chunks of mozzarella cheese, red peppers and basil. A real molten treat.

Asparagus and Stilton – a posh sausage with crumbled Cropwell Bishop Stilton and finely-chopped asparagus spears to give a unique flavour.

Pork and Leek – this is a bit of an old-fashioned favourite, with lashings of chopped leeks to make the flavour really come through.

Apple and Cider – a country pork sausage made with real cider and plenty of chunks of apple. A real scrumpy treat.

Pork, Apricot and Stilton – another posh sausage, made from country pork with finely-chopped pieces of apricot and crumbled Stilton. When cooked, the Stilton is very mild and creamy. A molten treat.

Black Beauty – a really tasty sausage made with chunks of black pudding and bacon pieces. A full English breakfast in one.

Beef ‘n’ Guinness Sausage – a lean beef sausage made with lashings of real Guinness to give a full flavour.

The Anlaby Animal – this is really popular for the barby, made with mild chilli, paprika, cayenne pepper and wholegrain mustard seeds. It’s not too hot but has a lot of flavour.

Gluten-free Sausage – we have these available in trays of six from the freezer, made to a Lincolnshire recipe that appeals to all. We also have a gluten-free American steak burger.

Country Pork – this is our plainest sausage, made to an old-fashioned recipe to have a nice taste without the extra herbs.

Chipolata – a thin version of our country pork sausage which is great for the kids and an ideal breakfast sausage.

Lincolnshire – a thin chipolata sausage with a little sage and a hint of lemon zest to give a good traditional flavour.

Cumberland – a very tasty sausage with extra sage to make it nice and herby with a little cracked black pepper to give a touch of warmth.

Boerewors Sausage – this is a South African speciality which is normally sold by the length. It has a totally different texture from an English sausage, as they do not use any breadcrumbs. The flavours are rich and warm, as it has Worcestershire sauce, garlic, pepper, coriander, allspice and cloves added to this pork and beef recipe. All ready for you to chuck on the ‘braai‘, or BBQ to you and me.