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Order now for deliveries from 28th June
The Bury family, founders of Eversfield Organic, love their charcuterie. Growing tired of trying to track down the best charcuterie in the land, they thought, "Hang on, we've got all the ingredients right here on our farm to make truly special charcuterie": lush organic pasture, quality native breeds, and traditional craftsmanship. And don't forget the passion, for their animals, the land, and the environment. At the heart of Roam & Relish are organic and pasture fed standards, that ensure everything that leaves their hands is of the best quality, and of exceptional flavour.
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!