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Supper Pigs

Supper Pigs

Wrapped in twelves


As the name suggests, these pork sausages are ideal for supper. Coarse ground from 100% rare breed pork belly, giving a wonderful flavoursome texture, they're gluten free as with all our sausages.

12 x 60g
£6.10
- +
24 x 30g
£6.10
- +
Sausagemeat 500g
£3.60
- +

Cooking tips

Supper Pigs

Qtr lb Supper Pigs 

1. Make sure the cuts are at room temperature. (Take out of fridge 1 hour before cooking).
2. Fire up the grill or heat your pan to medium hot – too hot and you'll burn your bangers before they're cooked through. There’s a huge difference between sausages cooked over real charcoal and one cooked in a pan so use charcoal if you can
3. Don't use oil – if the grill is hot enough the meat won't stick
4. Stick the sausages on. Leave for a minute and then turn.  Carry on turning every couple of minutes until evenly coloured all over. 
6. Exact cooking times will depend on the exact temperature of the grill. As an example:

 Qtr lb Supper Pig Bangers – Cook for 10 minutes moving constantly

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 10 mins before serving.
8. Check they are cooked through but still juicy and pig out!
 


PLEASE NOTE: To cook to perfection, professional chefs would use a meat thermometer.
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

Recipe

Pork Hot Pot

Ingredients:

1 Brined Pork Shank
1 Pigs Trotter
1 portion Pork Loin Ribs
4 Qtr lb Herby Pig Bangers
4 rashers dry-cured streaky bacon
1 onion
1 faggot of herbs made from thyme, bay and rosemary.
1 small cabbage cored and quartered
4 small carrots peeled
4 small turnips peeled
4 small potatoes peeled
1 small celeriac peeled and quartered

Method:

1. Place the brined shank, pigs trotter and onion in a large casserole and cover in water, bring to a simmer, cover and cook at a gentle heat for 2 hours
2. Wrap the sausages in the streaky bacon, tucking in the ends to secure
3. 
Add the wrapped sausages and the other remaining ingredients and cook for a further half an hour
4. Remove the faggot of herbs, correct the seasoning and serve

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