Jerk Pork Sausages
A fiery sausage, perfect for sizzling on the barbecue. Read more
These firey sausages encapsulate all of the classic jerk flavours. All they need is the lick of a flame from the BBQ to further enhance their incredible flavour.
Made with native breed pork, gluten-free oats and a pinch of salt and pepper, our classic sausage meat is carefully balanced with our own handmade jerk mix, creating a firey sausage.
Bake in the oven, pan fry or sizzle on the hot coals of the barbecue.
Free Range Pork, Free Range Pork Fat, Gluten Free Oats (GLUTEN), Jerk Sauce Mix (Thyme, Smoked Paprika, Black Pepper, Sage, Cinnamon, Garlic, Brown Sugar, Salt, Orange Zest, Red Wine Vinegar, Onion Powder, Soy Sauce, Lime, Nutmeg, Ground Allspice (Cannon, Star Anise, Cloves, Fennel Seeds, Ginger, Saffron, Peppercorns, Sea Salt), Tabasco Sauce (Scotch Bonnets Chilli, Vinegar, Salt, sugar, Onion and Garlic) Water, Salt, Black Pepper, Hog Skin Casings
Our sausages can be cooked from frozen.
To cook from frozen:
Preheat a fan assisted oven to 180C.
Remove the sausages from their packaging and split them up, being careful not to tear them. If they don't all split apart, you can detach them half way through cooking.
Place on a baking sheet and into the preheated oven. Cook for around 30 minutes, until they are golden brown.
To cook from fresh or defrosted:
To defrost the sausages remove from the freezer and leave on your kitchen worktop for a couple of hours. Remember our sausages do not contain any preservatives, so we recommend you cook them within 2 days of defrosting them for best results.
Take a castiron pan and bring to a medium heat. To the pan add a little ghee or lard, to lightly grease the pan.
Add the sausages to the pan and roll around in the fat to caramalise them. Do this for around 10 minutes, or until all of the sausages are golden brown.
To cook on the BBQ:
Defrost the sausages. Place the sausages on the grill away from any direct flames. Cook over the coals, turning regulary, for around 6-7 minutes.