The Best of Border Bangers
All sausages are made in our Norham shop, using only the very best ingredients, and no artificial preservatives. The sausages are filled into natural sheep casings, which are very tender and give a little extra added taste.
Wild Boar Sausage
Wild Boar Sausage: Minimum 50% wild boar, 26% pork, fresh coriander, salt, pepper, bread rusk and water. Approximately 12 sausages per kilo.
Venison Sausage: Minimum 76% fresh venison, sage, bread rusk, seasoning and water. Approximately 25 sausages per kilo.
Pork & Leek Sausage
Pork & Leek Sausage: Minimum 76% pork, fresh Border Country leeks, bread rusk, seasoning and water. Approximately 24 sausages per kilo.
Cumberland Sausage: Minimum 76% pork, sage & onion, bread rusk, water and seasoning, formed into rings (any size).
Northumbrian Sausage: Minimum 76% pork, chesnuts, sage, butter, bread rusk, water and seasoning. Approximately 12 sausages per kg. These sausages are from our own recipe and have been voted the best new sausage on the market by the Scottish Meat Federation.
Traditional Foreman`s Pork Sausage and Chipolata Sausage:
Traditional Foreman`s Pork Sausage and Chipolata Sausage: minimum 76% pork, bread rusks, water and seasoning. Approximately 25 sausages per kg.
- Sage & Onion
- Cranberry Apple
- Parsley, Sage & Thyme
- Apple, Ginger & Apricot.
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