Peppered Pork Sausages

Description:

This is our Peppered Pork sausage that will not allow itself to be mistaken for anything else.  A wonderful peppery sausage where the pepper is definitely at the forefront but not overwhelming.

It is a firm but fair spice blend where pepper is the dominant flavour but plays well with the nutmeg to let the sweetness poke through.  You end up with a luscious peppery pork sausage.

Cooking Instructions:

1. Pre-heat your frying pan until medium-hot and melt a small knob of bacon fat
2. Place the sausage into the pan and leave until it cooks half-way through
3. Turn the sausage over and frequently feel the texture of the sausage with the side of your folk or cooking tongs until the sausage feels firm, or to an internal temperature of 75 degrees
4. Immediately remove from the hot pan and leave to rest on a plate for a couple of minutes

Notes:  Unlike sausages that contain fillers and binders, it is important that you follow these important notes below, This is only natural with All-Meat products.

1. Be careful not to overcook or your sausage will come out dry.  
2. DO NOT pierce the casing.  This will allow the juices to escape and you will end up with a dry sausage 

Recipe Ideas:

• A great sausage to complement our charcoal smoked bacon for a full English breakfast
• Great cold as a snack or in a salad

Ingredients:

New Zealand pork, salt, cracked black pepper, nutmeg, white pepper, natural hog casing

Lifestyle Information:

Gluten Free, Wheat Free, Dairy Free, Soy Free, Nightshade Free.  No added preservatives, stabilisers, MSG or other flavour enhancers.

These sausages do not have any fillers so are keto, LCHF, low-carb and carnivore friendly.  They're also great for omnivores and flexitarians as part of your controlled meat intake.