Sausagemeat - Olde English

Olde English Sausagemeat takes its inspiration from the traditional butcher’s sausage, with a generous minimum of 80% pork and a carefully balanced blend of herbs and spices. The coarse texture, visible pieces of meat and flecks of seasoning give it a wonderfully rustic character, while the rich, savoury flavour brings depth to classic recipes.

For chefs looking to create their own preparations, it offers plenty of versatility. From handmade sausages and sausage rolls to Scotch eggs, stuffing and homemade pies and with an anticipated cook loss of no more than 15%, it delivers a satisfying, meaty finish, while sausages made using the meat can be finished in natural hog casings for a traditional snap and texture.