Farmers Fire: Pork, Chilli & Spinach Sausages

Succulent, vibrant, and built with real character.

We take prime British pork, fold through ribbons of tender spinach for natural sweetness and moisture, and finish with a lively kick of red chilli. The result is a bold, savoury bite with a warming heat that builds gently without overpowering the plate. Hand-linked right behind the counter in small, fresh batches.

• Pack size: 5–6 thick sausages (approx. 450g)

• The craft: Made in-house using selected cuts of prime pork and fresh spinach.

• Butcher’s Tip: Cook low and slow in a skillet with a drizzle of oil. Let the skins crisp to a deep golden brown while the inside stays tender and dripping with juice.

How to Eat Them

• The Weeknight Pasta: Strip the meat from the skins, brown it in a pan until crisp, and toss through rigatoni with garlic, olive oil, and plenty of grated Parmesan.

• The Firecracker Sausage Roll: Wrap them whole in buttery puff pastry with a swipe of onion marmalade, brush with egg yolk, and bake until flaky and puffed.

• The Ultimate Breakfast Bap: Pan-fry until sizzling, slice lengthwise, and stack into a toasted, buttered roll with a fried egg and a dash of hot honey.

• A Rich Autumn Cassoulet: Brown whole and drop into a slow-simmering skillet of cannellini beans, chopped tomatoes, rosemary, and smoked pancetta.