Double National Champion Sausage Maker of the Year

"Glorious Sausages" recommended by Paul.

Traditional Pork
A champion sausage - prime quality lean pork, with special seasonings.

Cumberland
A classic - combination of pork and black pepper.

Lincolnshire
A traditional quality pork sausage enhanced with cayenne pepper.

French Herb
Magnificent and moorish - pork delicately seasoned with "the taste of Provence"

Pork and Leek
Award winning - A traditional Welsh pork sausage with the tantalising taste of leek.

Pork and Apple
Time-honoured combination - pork with the sweet undertone of apple.

Pork and Stilton
The unique flavour of stilton blended with fine pork and celery.

Pork, Orange and Country Herb
Packed with flavour - brimming with citrus taste complemented with herbs

Pork and Peppercorn
Piquant perfection - a savoury pork sausage with crushed Californian peppercorns.

Pork and Mustard
Deliciously different - fine pork enriched by whole grain mustard.

Pork and Garlic
Another champion - packed with mouth-watering continental flavour.

Pork and Chilli
Spiced - to sharpen your taste buds.

Hickory Smoked
A family favourite - pork with an enticing smoky barbeque taste.

Pork, Sun Dried Tomato and Basil
A taste of the sun - these two flavours have a great affinity.

Gluten Free
Varieties can be made gluten free - by special request.

Bangers Galore sausages are made using the freshest and finest ingredients and should be consumed within a few days of purchase, or they may readily be frozen for future use. There is no need to prick our sausages as we use natural skins. For best results pan fry long & slow, grill or bake. Blanch sausages for 10mins in boiling water before putting them on the barbeque "IT REALLY MAKES A DIFFERENCE".

Paul's recommends Bake in the Oven
and tasting is a must

To ORDER Award Winning Sausages simply contact: