Our Sausages
are on a break 🥰
Our sausages are on a short break… we’re figuring out some changes with production and are working hard on having delicious snags made with the Freedom Farmed pork you love back in grocery stores ASAP!
Snags. Bangers. Wieners. Snarlers.Â
Whatever you call them… sausages are the beginning of a great feed… whether it’s in bread with sauce outside your local hardware store, or as part of a fancy Full English on a Sunday morning.Â
Turn down the heat.
Our sausages a made from the most flavourful bits of pork… shoulders and jowls. These are big muscles that need some gentle treatment to get the most tender result – so don’t be in a rush… low and slow is the secret to mastering the sausage.Â
Splitsville!
Ever noticed your sausages squeaking as they sizzle in the pan? Thats the sound of steam escaping through the natural pork casing. If the steam tries to escape violently enough it will *pop* the skin. Drop the temp a wee bit to avoid this.Â
Squish out the filling
The sausage mince is one of the most fun things to experiement with in the kitchen. Think tiny meat balls for your pizza, wee pork patties for sliders or just fry it up in little crispy nuggets of deliciousness to toss through pasta *chefs kiss*.Â
