The Full Monty Breakfast Sausage

The ultimate Great British breakfast—packed into one legendary banger.

Why juggle half a dozen frying pans on a lazy weekend morning? We’ve taken every iconic element of the traditional fry-up and hand-crafted it into a single, sizzling, thick-cut sausage.

We start with our signature prime British pork, coarsely ground for a proper, meaty bite and seasoned to perfection. Folded through the meat are rich morsels of earthy black pudding, sweet sun-ripened tomatoes, and butter-soft sautéed mushrooms. Sizzle them slowly, and the aroma filling your kitchen will have everyone out of bed before the kettle even boils.

Pack Details & Butcher’s Tip

• Pack Size: 5–6 thick-cut sausages (approx. 450g)

• Butcher’s Cooking Tip: Fry gently over medium-low heat with a small knob of butter or a splash of oil. Turning occasionally allows the casing to crisp up golden-brown and the flavours to render together without splitting.

Three Ways to Serve

• The Lazy Sunday Breakfast Bap

  Split two cooked Full Monty sausages lengthways and pile them high into a warm, heavily buttered crusty white roll. Crown with a crisp-edged fried egg and a generous dollop of rich brown sauce. Every bite gives you sausage, egg, black pudding, mushroom, and tomato—no mess, no fuss.

• The Ultimate Sausage & Cheddar Toastie

  Slice leftover cooked sausages into thick coins. Layer between thick slices of sourdough with sharp mature Cheddar and a spoonful of caramelised onion marmalade. Toast slowly in a buttered pan until the bread is golden and the cheese oozes out around the rich, savoury sausage.

• Midweek Full Monty Traybake

  Toss baby potatoes, red onion wedges, and whole cherry tomatoes in olive oil with salt, pepper, and fresh rosemary. Roast at 190°C for 20 minutes, then nestle whole Full Monty sausages into the veg and return to the oven for another 20–25 minutes until sticky, golden, and deeply caramelised. Serve straight to the table with plenty of crusty bread.