Herefordshire Orchard Heritage in Every Sizzle

Handcrafted right behind the counter, our Pork, Apple & Cider Sausages celebrate the best flavours of our local countryside. We take coarsely ground, prime free-range pork and fold in crisp, tart Bramley apples alongside the deep, oak sweetness of Wilce’s traditional Ledbury cider. The result is an exceptional balance of hearty savoury meat, bright orchard acidity, and natural caramelised sweetness in a natural casing that cooks to an irresistible, snappy finish.

While they brown beautifully in a sizzling skillet or over charcoal embers, the real magic happens in a hot roasting tin. Roasted low and slow, the natural cider sugars and Bramley juices gently render and reduce, coating the sausages in a sticky, golden glaze that locks in succulent moisture right to the center.

How to Serve, here's a little Kitchen Inspiration

• The Ultimate Cider Tray bake: Toss whole sausages into a roasting dish with wedges of red onion, parsnips, and firm dessert apples. Drizzle with rapeseed oil, a spoonful of wholegrain mustard, and fresh sage. Roast until the root veg turns tender and the pan juices thicken into an instant rustic gravy.

• Caramelised Orchard Bangers & Mash: Crown a generous mound of buttery, roasted-garlic mashed potato with three golden sausages. Deglaze your roasting pan with an extra splash of dry cider and rich beef stock for an unctuous pour-over sauce.

• Autumn Cider & Lentil Braise: Brown the sausages, set aside, then soften leeks and smoked bacon lardons. Stir in green Puy lentils, vegetable stock, and a fresh bay leaf, returning the sausages to simmer gently until the lentils are rich, tender, and savoury.

• Gourmet Breakfast Brioche: Split a cooked sausage lengthwise, nestle into a toasted butter brioche roll, and top with sharp Herefordshire cheddar and a spoonful of sweet onion marmalade.

Product Details

Pack Size

5 to 6 thick-cut, handmade links (approx. 500g tray)

Key Ingredients

Prime free-range British pork, tart Bramley apples, Wilce’s Ledbury cider, sea salt, cracked black pepper

Flavour Profile

Deep savoury pork balanced by crisp orchard tang and sticky cider sweetness

Cooking Recommendation

Oven-roast at 190°C (170°C fan) for 25–30 minutes, turning once, to allow the cider glaze to caramelise, or pan-fry gently over medium heat for a crisp, golden snap.