Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.Start your favourites list now New to Abel & Cole? Sign up here
Back to the shop
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*(95%), outdoor bred and reared pork*, Vegetable flakes (pea), Salt, Black Pepper*, Thyme*, Natural prork casings
May contain traces of egg, fish, soya, milk, celery and mustard.
* = produced to organic standards.
Nutritional Information per 100g/ml
Energy (kJ): 884
Energy (kcal): 212
Protein (g): 14.8
Carbohydrate (g): 8.8
of which sugars (g): 3.1
Fat (g): 12.5
of which saturates (g): 6.6
Salt (g): 0.7
Keep refrigerated. If freezing, freeze on day of purchase and consume within 1 month. Defrost thoroughly and use within 24 hours. Once thawed do not re-freeze. We guarantee three days life, including day of delivery. 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!