Each week we make our sausages from all real meat, natural spices and fresh herbs, our sausages are hand tied into beautiful bunches and then cured for one day. There are no fillers, no preservatives, no additives our sausages are gluten free and absolutely delicious.
To cook a K&B sausage our chefs recommend a couple of minutes in a hot pan to get some colour and then pop the pan in the oven for about ten minutes. Or you can get the colour in a hot pan and then turn down heat and gently fry for about 12- 15 minutes.
Sausages Geoff & Tony love to make ....
Pork & Fennel Seeds - a favourite at k & b, pork with fennel seeds, garlic, parsley & sage
Lamb Merguez cayenne, middle eastern spices, rose petals, coriander & parsley
Cumberland Sausage - pork, nutmeg, sage, parsley
Maple Breakfast Sausages - pork, canadian maple, mustard seeds, four spice
Bratwurst - pork, carraway, white pepper & black pepper
Toulouse - french pork sausage flavoured with verjuice & white pepper
Lamb & Honey - lamb & rosemary, manuka honey, cloves & sea salt
Chorizo Sausages - pork, sweet & smoked parika, cayenne & sherry vinegar