SERIOUS ABOUT SAUSAGES - HALAL SAUSAGE PRODUCT RANGE

What we make- premium quality halal sausages.

What makes Serious Sausages different?

Our sausages are made of high quality good cuts of meat; meat which you would be happy to cook and eat at home as it is. Never stuff which looks like it should be in the butcher’s bin. Our sausages also contain meat which you can confidently eat, knowing it came from animals which lived decently. Our sausages contain halal meat and halal ingredients, right down to the halal sausage casings. Upon request, we can also provide gluten free sausages, and organic sausages.

• Are you serious about taste and quality? We are.
• Are you serious about ethically farmed halal products? We definitely are!

The Serious Sausage 2011 Halal Sausages Range

Every month we have at least 2 varieties each of beef, lamb and chicken.

		Price per Pack 8 Juicy Sausages (approx 530 grams)
		Beef with English Wholegrain Mustard	£4.45
		Beef with Peppers and Paprika

		Price per Pack 8 Juicy Sausages (approx 530 grams)
		Lamb and Rosemary	£4.99
		Lamb with English Garden Mint
		Lamb Merguez (Our latest flavour; based on the spicy North African classic! Chipolata)

		Price per Pack 8 Juicy Sausages (approx 530 grams)
		Chicken with Garlic and Black Pepper	£3.99
		Chicken with Coriander and Lime

All the above have 85% meat (and we mean really good cuts of meat!)

Based on your feedback, we are now producing some of our flavours in smaller chipolata-style sausages. These cute sausages have the same taste, quality and juiciness of our fatter sausages, but are just smaller. Kids love them ! (We adults at SSco, love them too!). Currently, the chipolata style sausages come in beef and lamb. Approx 15 juicy small sausages to a pack. See our order form for further details.

More great British varieties coming soon! Have you any serious recipe suggestions? Let us know and we will try to make them! If they are seriously good, we may even add it to our product range and we’ll send you a prize (shaped like 2 packs of serious sausages!) Contact us to talk about what you want to see.

Sausage information

Packaging:
Our sausages come in convenient 530 gram packs, which have 8 juicy sausages. Enough for a hearty family meal for 4!
Our chipolata sausages also come in 530 gram packs, but have at least 15 smaller juicy sausages. Perfect for parties!

Delivery:
Currently, we deliver to your door, as long as you live in our delivery zones!

Storage:
Our fresh chilled sausages can be stored in the fridge up till the ‘Use by Date’ which is printed on the packet.
Or, frozen on day of purchase and used within 3 months.

Preparation:
Frying : In a pan with less than 1 teaspoon of oil, fry slowly and gently on a low heat for 14-15 mins, turning frequently, until brown all over.
Oven : Place on a lightly oiled baking tray, in a pre heated oven, at gas mark 4 (180˚C) for 20-25 mins, or until brown all over, turning once in the middle.
Casserole : Sausages can be cooked in a casserole. First, cook them in frying pan, or oven, and then pop them into your casserole. Let them simmer for at least 10 minutes.
BBQ : Place them on the grill and turn frequently, until sizzling and brown all over. As BBQ heat is more difficult to control, best results come from cooking fresh or defrosted sausages. Always cook BBQ sausages over hot glowing charcoal/ wood, and not over flames. Cut one open, to make sure it is cooked through.
From Frozen : Serious sausages can be cooked from frozen. For best results, use the frying method above, but cook for a few minutes extra, very gently, and until cooked through.

These are guidelines only and sausages should always be cooked thoroughly until piping hot throughout. For our smaller chipolata style range, adjust cooking times down by a few minutes. You don’t need much oil at all- at Serious Sausage, we just use 3-4 drops, and lightly coat the bottom of the pan. Just remember the golden rules: 1. Cook the sausages slowly, 2. Never prick a good sausage, 3. Cut the links cleanly with a sharp knife.

Serious Suggestion: Do not prick your sausages before or during cooking. Sausages cook better and stay juicy when the skins are not pricked. Making holes in a sausage at the wrong time can also be dangerous, as hot fluids could jet out!

Serious fact: Sausages are often know as Bangers in the UK. This is because during the war time when meat was in short supply, many sausage mixtures had a lot of water included, to make the sausage more bulky. These water filled sausages often exploded with a BANG, when being cooked as, as pressure built up in the skin. Some chefs took to pricking them first, to release the pressure.

With Serious Sausages, you never have to make any holes in your ‘banger’.

See the range now »