Minced pork shoulder, fresh sage, Dorset sea salt, cracked black pepper, pea flour as a binder, natural sausage skin.
Dorset Pork, Sage, and Black Pepper
Fresh sage blends brilliantly with pork finished off with a hint of cracked black pepper to give a fresh light sausage. Ideal in a hearty casserole or with some mash. 6 sausage in a pack
£5.50
You can order and collect by appointment from the farm butchery, or an event.
Email farmgirlsausages@gmail.com or phone me (Sophie) on 07523 037220
Butchery address: (collection by appointment only)
Louis Barn, Holt Lodge Farm, Horton Heath, Dorset BH21 7JN
OVEN
Preheat oven to 220C /200C (fan forced). Place sausages in an oven proof dish, turning once for 20 to 25 minutes or until golden and cook thoroughly.
GRILL
Turn the grill onto a medium heat, put the sausages into a grill pan that will catch any juices that run off. Place underneath the grill, turning the sausages over every few minutes. You will know your sausages are cooked through when the juices run clear when pierced with a fork.
AIR FRY
Place sausages on the trays or in the basket of the Airfryer air fry at 400 degrees Fahrenheit for 10 to 12 minutes until golden Brown on the outside and juicy in the centre.
FRY
Heat a non-stick pan over a medium heat then add the sausages, a little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them, keep cooking for 15 to 20 mins moving them around in the pan and turning them over regularly so they cook evenly.
BBQ
Give the sausages a minute or two over high heat this is to brown them. After a minute or so on both sides turn the heat on the grill down to medium or if you’re cooking on coals then move them to the cooler side i.e not directly above your coal, arrange your sausages as far from the heat source as possible or as close to the lid as you can. Allow the barbecue to roast the sausages, they will be cooked in 10 to 15 minutes.
Dorset Pork, Sage, and Black Pepper
Fresh sage blends brilliantly with pork finished off with a hint of cracked black pepper to give a fresh light sausage. Ideal in a hearty casserole or with some mash. 6 sausage in a pack
Minced pork shoulder, fresh sage, Dorset sea salt, cracked black pepper, pea flour as a binder, natural sausage skin.
How to order or collect from the farm butchery.
Email farmgirlsausages@gmail.com or phone me (Sophie) on
07523 037220
OVEN
Preheat oven to 220C /200C (fan forced). Place sausages in an oven proof dish, turning once for 20 to 25 minutes or until golden and cook thoroughly.
GRILL
Turn the grill onto a medium heat, put the sausages into a grill pan that will catch any juices that run off. Place underneath the grill, turning the sausages over every few minutes. You will know your sausages are cooked through when the juices run clear when pierced with a fork.
AIR FRY
Place sausages on the trays or in the basket of the Airfryer air fry at 400 degrees Fahrenheit for 10 to 12 minutes until golden Brown on the outside and juicy in the centre.
FRY
Heat a non-stick pan over a medium heat then add the sausages, a little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them, keep cooking for 15 to 20 mins moving them around in the pan and turning them over regularly so they cook evenly.
BBQ
Give the sausages a minute or two over high heat this is to brown them. After a minute or so on both sides turn the heat on the grill down to medium or if you’re cooking on coals then move them to the cooler side i.e not directly above your coal, arrange your sausages as far from the heat source as possible or as close to the lid as you can. Allow the barbecue to roast the sausages, they will be cooked in 10 to 15 minutes.
