Our Great Products

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Below is a list of some of our products and you can order (click and collect only at this stage) by messaging us via facebook or texting the following number 07769 47 20 17 

Sausages

Traditional & Local Pork

1877 Manchester - One of our most popular, this recipe dates from 1877. Sausages were made in the abattoirs around Manchester for the workers; pork meat with no herbs but a nice balance of spices which were readily available in Victorian Manchester, including nutmeg, mace, ginger and a tiny sprinkle of clove.

 Leek United - A traditional sausage from Leek and Staffordshire, we take pork and add fresh leeks, cracked black pepper, sage, marjoram, nutmeg, mace, onion and little garlic.

 The Staffordshire Potter - A recipe that originated around the potteries. This version dates from 1900 and is a beef and pork sausage, with salt, ground pepper, mace, nutmeg and ground sage.

Welsh Dragon - Based on our popular Leek United sausage, we have added chilli for a little fire breathing. Salt, pepper, fresh leeks, chilli powder and mixed chilli flakes.

 Mary from the Dairy - To this pork sausage we add creamy Buxton Blue cheese (similar to Shropshire Blue) made locally by Mary Button. A pinch of chives and seasoning makes a very tasty option with a glass of red wine.

 Scarborough Fayre - Are you going?  We think so. A meaty pork sausage packed with, of course, Parsley, Sage, Rosemary and Thyme.

 The Cumberland-ish - Our take on the much-loved Cumberland sausage. Combined here to create our own recipe.

 The Lincolnshire Flapper - Dating from the 1920s, this recipe is a take on the traditional pork and sage sausage from Lincolnshire.

 'The Bury’ (Pork & Black Pudding) - Using the very best black pudding from our Lancashire supplier, this popular sausage has grated black pudding with the occasional chuck. Lightly seasoned to allow the black pudding to come through, this I a great addition to any fry-up.

Pork & Tomato - A taste of Yorkshire here, originally made with leftover tomatoes, we use local pork with fresh tomatoes and light seasoning. Very popular with children and adults alike.

 ‘Frikadellen’ Sausage - Yes this should be a burger (and sometimes we make them too) but the original Hamberger from Hamburg has been a hit as a sausage. A mix of Pork and Beef, with plenty of onion, paprika parsley and seasoned with salt and pepper.,

Contemporary Pork

Pork, Marmite & Cheddar - A pork sausage with the country’s most divisive yeast extract, a strong cheddar cheese, cracked black pepper and mixed herbs.

Pork & Chip Shop Curry - An explosion of flavours for your taste buds. Aromatic curried spices reminiscent of your favourite chip shop curry sauce are added to our local pork, giving a tasty mild spiced sausage.

 Canadian Eh! - These chipolatas are very popular throughout Canada. A meaty pork sausage with salt pepper and sweet maple syrup, perfect for brunch with waffles or eggs.

 The Big Breakfast - This pork sausage with tomato, bacon and a hint of sage is the perfect way to start the day. Add a fried egg or two, toast, mushrooms and beans and you'll be set for the day. Please note this is a very meaty sausage, so probably not suited for a sausage butty.

 Pepper Pig - *No children’s cartoon characters were harmed in the making of this sausage! This is a strongly peppered sausage. Based on the Manchester, and dating from the same period, this recipe has additional red and black ground pepper. 

Beef Sausage Selection

Balmoral Lorne - This recipe takes us north of the border to Scotland . Loved by the late Queen when in Balmoral, these square sausages are used in a traditional Scottish breakfast or in a bap with or without brown sauce. All beef with, mace, nutmeg paprika, ground coriander, and a healthy amount of ground pepper. 

The Flying Scotsman - Beef, Bacon, a splash of Worcestershire sauce, thyme, sea salt, cracked black pepper and plenty of peaty single malt. What a great combination. You can almost hear the bagpipes!

 Bill’s Boerewors - Every South African has their Boerewors recipe and we are no different. Ours is homage to the late South African sausage master Bill O’Hagan. A traditional South African braai sausage made with beef, nutmeg, all spice, coriander, and a hint of clove. 

Steak & Guinness - Plenty of the black stuff gives this meaty sausage some extra richness. Salt, pepper, a little mace and cloves. Try with a pint of Ireland’s favourite beer.

Venison

All our Venison sausages and burgers are made with organic venison from a local supplier. Free to roam the fields of Staffordshire these really are wonderful animals and provide a wonderful flavour.

Venison & Caramelised Onion - Onions that are caramelised using balsamic vinegar and a very little sugar adds a delicate sweetness to compliment the venison. Seasoned with traditional sausage spices.  

 Zulu Warrior - A South African inspired sausage of venison, our secret Boerewors seasoning and the addition of traditional Zulu spices make this a peppery sausage popular with our Soth African customers and locals alike.

Hunters Country Sausage - A country sausage recipe from the USA, this country sausage combines venison with a little pork or beef fat, garlic, black pepper, ground bay leaf, celery seeds 

  Lamb Selection

Merguez - This sausage from North Africa combines lamb with beef inside a sheep casing (no pork). A spiced sausage with a distinct red colour from a combination of spices such as paprika, chilli, cumin, and garlic. Great to enjoy with cous-cous and grilled Mediterranean vegetables and a spicy gravy.

Pride of The Peak District - Prime local Lamb with red wine, salt, cracked black pepper, rosemary, a hint of mint, mace, nutmeg and touch of clove. These sausages are a great alternative to Sunday Roast.

 

 

Just a little bit here about our great products 

Following the success of our range at our former store in Spring Gardens we are now pleased to bring you the same great flavours from a new location and in the coming weeks we will be looking to bring our range to local delis and eateries near you.

As our regulars will know, all our products are made by us using traditional methods and using locally sourced ingredients.     

Sausages ~ Our sausages have been a great hit with people traveling far and wide to grab their gourmet ingredients for that special Toad in the Hole. take alook at our wonderful and different flavours.  

Sausage Rolls ~ 'Taking the sausage roll to another level' was a comment that one discerning customer proclaimed as he came back for his second 'Chip Shop Curry' sausage roll.....These really are a step up from Greggs and yet not ridiculously oversized.....we think just about right

Pork & Game Pies ~ no soggy bottoms here. We aim for a nice traditional crust for that satisfying crunch as you bit into the pastry.

Scotch Eggs ~ Scotch egg with a running yoke. Take these wonderful golden balls of joy home, warm them slightly and serve as a starter to impress your dinner party guests. 

Victorian Bomb Pudding ~ A real winter warmer.......These are suet puddings in their traditional for.....round, just like a old fashioned bomb. Packed with flavour we have four wonderful flavours.1,2,3,4,5,,