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Eversfield Organic is the lifelong dream of Mark and Emily Bury along with Mark’s daughter, Anna, and son, Hamish. Mark always strived to provide his family with the finest quality food produced in an honest and natural way with animal welfare at its heart and wanted this to be available to all. Kick-starting it all, Mark bought the farm 15 years ago and spent two back-breaking years planting over 30,000 trees, reinstating miles of hedgerows and laying fencing to nurture the land back to its natural state after years of intensive farming. Once the trees had taken root and the natural flora was flourishing once again, wildlife in the area began to return and the soil was rejuvenated. After months of toil, the farm was finally granted organic status in 2004. Eversfield’s main priority is quality; from the health of the soil and lustre of the pasture, the high quality of care for their animals, and their skilled team of butchers who use traditional methods in Eversfield’s own state-of-the-art, fully EU licensed butchery on the farm.
Pork (89%)*, Seasoning (11%) ( Potato Starch*, Sea Salt, White Pepper*, Ascorbic Acid E300, Sugar*, Cracked Black Pepper*, Sage*, Ginger*, Nutmeg*, Thyme* , Cayenne* Rosemary Extract* ) Natural Casing.
May contain traces of nuts.
* = produced to organic standards.
Nutritional information per 100g
Energy (KJ): 1301
Energy (kcal): 313
Fat (g): 24
of which saturates (g): 7.9
Carbohydrates (g): 9.9
of which sugars (g): 0
Protein (g): 14
Salt (g): 1.1
Store in the fridge below 5C. Once opened eat within 3 days and by the use by date of the product. May be frozen but once defrosted cannot be refrozen. The product contains no preservatives or colouring so the sausages will naturally lose the pink colouration and turn slightly more grey over time.
To cook: Sausages are great if cooked in the oven on the griddle tray, lifted off the pan. They should be turned every 10 minutes to give the best bite when eating them. This way it cooks the natural sausage skin evenly.
The oven must be preheated to 200 degrees C before the sausages go into the oven. Cook the sausages for 45 minutes in a 200 degree C fan oven. They take a little longer to cook then conventional sausages due to the high meat content and natural skins. This may vary depending on the oven so keep an eye on them!