The Nidderdale Classic Pork
Shelf Life: 3 Days
Hand made exclusively with our outdoor reared Yorkshire Pig pork and natural seasoning, these award-winning sausages are freshly made in the Yorkshire Dales valley of Nidderdale. Boasting robust pork flavour as traditional bangers should, these sausages demonstrate just how tasty they can be if careful thought is paid to provenance and traditional methods and recipes.
These Pork Sausages are just about as natural as you can get, the casings, native breed pork, and our blend of seasoning being the key ingredients. How these Nidderdale sausages are prepared has not changed for generations and that’s reflected in the rich taste, which has picked up several awards. Made solely with pork shoulder, for fine texture and meaty taste.
Let your sausages come to room temperature before cooking. Preheat the pan with a fine film of oil, though not too hot as this could cause the sausages to explode. Don’t overcrowd the cooking base, and cook through on a medium heat, until rich in colour, caramelised and firm to touch. This Product Should Be Cooked Thoroughly
|Our recipe tips for cooking your Nidderdale Classic Pork Sausage|