We`re well into January now, so we wanted to know... what`s been the best hot dog you`ve had this summer? What sausage? What bun? What sauce?

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Open post by britishsausageco with ID 18053988830674955

We're well into January now, so we wanted to know... what's been the best hot dog you've had this summer? What sausage? What bun? What sauce?

Waking up, cracking a few eggs and whacking some beautiful raw cured bacon on the BBQ, there`s nothing wrong with that... is there? 🫣

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Waking up, cracking a few eggs and whacking some beautiful raw cured bacon on the BBQ, there's nothing wrong with that... is there? 🫣

Do you like to start your morning with a muffin? We`re talking about an English muffin, of course!

Packed with a fried egg and plenty of beautiful raw cured bacon - you can`t get any better than that to start your day!

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Do you like to start your morning with a muffin? We're talking about an English muffin, of course!Packed with a fried egg and plenty of beautiful raw cured bacon - you can't get any better than that to start your day!

Looking for a fun and delicious afternoon to spend with your kids or grandkids this school holidays?

Try making these Bacon & Cheddar Scones!

SAVE THE RECIPE FOR LATER ⬇️

INGREDIENTS
8 rashers (175g) British Smoked Streaky or Back Bacon, diced and well-cooked
2 1/2 cups (300g) plain flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 tsp cracked black pepper
6 tbsp (85g) cold unsalted butter, diced
1 cup grated cheddar or tasty cheese
2 tbsp finely chopped fresh chives (or spring onion)
3/4 cup (180ml) full cream milk

METHOD
1. Preheat your oven to 200°C (180°C fan). Line a baking tray with baking paper.
2. In a large mixing bowl, combine flour, baking powder, sugar, salt and pepper. Give it a quick stir or whisk through to ensure dry ingredients are mixed together thoroughly.
3. Add the diced butter and rub into the flour using your fingertips until it resembles coarse breadcrumbs.
4. Mix in cooked bacon, grated cheese and chopped chives until ingredients are evenly distributed.
5. Add in the milk and gently mix through until a dough forms. Do not overwork it.
6. Tip the dough onto a lightly floured surface. Pat it into a circle about 3cm thick. Transfer onto the lined baking tray, then cut dough into 8 wedges. Brush the scones with a little milk.
7. Bake in the oven and bake for 20-25 minutes, or until golden brown on top and cooked through.
8. When cooked, let slightly cool, then pull apart and enjoy. Best served with a side of pickles and a good dollop of relish or chutney. Don’t forget the cuppa!

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Open post by britishsausageco with ID 18090383042066363

Looking for a fun and delicious afternoon to spend with your kids or grandkids this school holidays?Try making these Bacon & Cheddar Scones!SAVE THE RECIPE FOR LATER ⬇️INGREDIENTS
8 rashers (175g) British Smoked Streaky or Back Bacon, diced and well-cooked
2 1/2 cups (300g) plain flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 tsp cracked black pepper
6 tbsp (85g) cold unsalted butter, diced
1 cup grated cheddar or tasty cheese
2 tbsp finely chopped fresh chives (or spring onion)
3/4 cup (180ml) full cream milkMETHOD
1. Preheat your oven to 200°C (180°C fan). Line a baking tray with baking paper.
2. In a large mixing bowl, combine flour, baking powder, sugar, salt and pepper. Give it a quick stir or whisk through to ensure dry ingredients are mixed together thoroughly.
3. Add the diced butter and rub into the flour using your fingertips until it resembles coarse breadcrumbs.
4. Mix in cooked bacon, grated cheese and chopped chives until ingredients are evenly distributed.
5. Add in the milk and gently mix through until a dough forms. Do not overwork it.
6. Tip the dough onto a lightly floured surface. Pat it into a circle about 3cm thick. Transfer onto the lined baking tray, then cut dough into 8 wedges. Brush the scones with a little milk.
7. Bake in the oven and bake for 20-25 minutes, or until golden brown on top and cooked through.
8. When cooked, let slightly cool, then pull apart and enjoy. Best served with a side of pickles and a good dollop of relish or chutney. Don’t forget the cuppa!

Add a bit of fresh fusion to your classic hot dogs this summer! These beauties are loaded with crunchy Asian slaw and Sriracha - would you give them a go? 😗

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Open post by britishsausageco with ID 18034105079549414

Add a bit of fresh fusion to your classic hot dogs this summer! These beauties are loaded with crunchy Asian slaw and Sriracha - would you give them a go? 😗

The cricket is on, everyone`s home. We think it`s time to cook up a big BBQ lunch. Might even go well with a few of the leftovers from Christmas Day 🤤

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The cricket is on, everyone's home. We think it's time to cook up a big BBQ lunch. Might even go well with a few of the leftovers from Christmas Day 🤤

Got leftover mash from Christmas? @fareandfork will blow your mind with this deliciously innovative creation. Mash waffles served up with Smoked Streaky Bacon and a poached egg - incredible!

Will you give it a go?

Head to her profile for the full recipe.

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Nothing beats a 𝐁𝐨𝐱𝐢𝐧𝐠 𝐃𝐚𝐲 𝐁𝐮𝐛𝐛𝐥𝐞 & 𝐒𝐪𝐮𝐞𝐚𝐤 😍

Use up your Christmas leftovers and create this classic that`s good for breakfast, lunch or dinner!

Full recipe below ⬇️

INGREDIENTS
4 rashers British Smoked Streaky or Back Bacon
4 slices (2cm thick) of British Black Pudding
2 cups of roasted or cooked vegetables of your choice
2 eggs
2 teaspoons oil or butter
Salt and pepper to taste

METHOD
1.Using a large fry pan, melt butter or heat oil in a medium hot pan and cook the bacon and black pudding slices for approximately 3 mins each side until cooked and crispy on the outside. Once cooked, transfer to a tray and keep warm in a low to moderate heated oven.
2. Using the same fry pan (with the left-over oil and juices from the cooking of the bacon and black pudding) add your vegetables and stir fry in pan for 5 mins or until hot. It is here you will hear the “bubble and squeaking” of the vegetables.
3. Once the vegetables are heated through transfer onto two serving plates. Next break the cooked black pudding slices into bite size pieces and place strategically amongst the veggies.
4. Finally, cook egg to your liking and serve the vegetables with the egg and bacon.

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Open post by britishsausageco with ID 18004254596683293

Nothing beats a 𝐁𝐨𝐱𝐢𝐧𝐠 𝐃𝐚𝐲 𝐁𝐮𝐛𝐛𝐥𝐞 & 𝐒𝐪𝐮𝐞𝐚𝐤 😍Use up your Christmas leftovers and create this classic that's good for breakfast, lunch or dinner!Full recipe below ⬇️INGREDIENTS
4 rashers British Smoked Streaky or Back Bacon
4 slices (2cm thick) of British Black Pudding
2 cups of roasted or cooked vegetables of your choice
2 eggs
2 teaspoons oil or butter
Salt and pepper to tasteMETHOD
1.Using a large fry pan, melt butter or heat oil in a medium hot pan and cook the bacon and black pudding slices for approximately 3 mins each side until cooked and crispy on the outside. Once cooked, transfer to a tray and keep warm in a low to moderate heated oven.
2. Using the same fry pan (with the left-over oil and juices from the cooking of the bacon and black pudding) add your vegetables and stir fry in pan for 5 mins or until hot. It is here you will hear the “bubble and squeaking” of the vegetables.
3. Once the vegetables are heated through transfer onto two serving plates. Next break the cooked black pudding slices into bite size pieces and place strategically amongst the veggies.
4. Finally, cook egg to your liking and serve the vegetables with the egg and bacon.

Get wrapped up in the festive spirit this year with bacon wrapping!

Watch our guide to discover the possibilities 😉

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Open post by britishsausageco with ID 17884802103421634

Get wrapped up in the festive spirit this year with bacon wrapping!Watch our guide to discover the possibilities 😉

Want to to add some sausages to your classic Christmas meal? Try this delicious sausage stuffing featuring our Cumberland Sausages!

Save the recipe for later ⬇️

INGREDIENTS
For Meat & Stuffing:

1 large chicken or turkey breast butterflied and flattened (ask your butcher or see below for how to)
3 British Sausage Co. Thick Cumberland or Thick Pork Sausage (casings removed)
2 rashers British Smoked Streaky Bacon, diced
1 small brown onion (finely diced)
1 or 2 leaves of cavolo nero, stem removed (or spinach leaves)
1 tsp fresh thyme, finely chopped (or ½ tsp dried)
Salt and pepper, to taste
Olive oil or butter, for frying

To Wrap & Roast:

4 to 6 rashers British Smoked Streaky Bacon (enough to cover the roll)
Butcher’s twine or toothpicks (optional)
Olive oil or melted butter, for brushing

METHOD
1. Make the Stuffing: Heat a drizzle of olive oil or butter in a frying pan over a low to medium heat. Add the finely diced onion and gently cook for 5 minutes or until translucent. Increase the pan to medium heat and add the thyme, diced bacon and sausages (breaking up the sausage filling with a wooden spoon) and sauté until all ingredients are golden (5–6 mins). Remove from heat and let cool.

2. Stuff and Roll: Lay the prepared flattened butterflied breast on a board. Place a cavolo nero leaf or spinach leaves over most of the chicken breast, leaving 3cms uncovered along the longest side of the flattened breast. Then spread the stuffing mixture down the centre of the meat. Carefully roll the breast over the stuffing, tucking in as you go to form a neat log. Tie or use toothpicks to secure log.

3. Wrap in Bacon: Place the stuffed roll seam side down in the roasting pan and lay the bacon slices over the roll, tucking under and securing with toothpicks.

4. Roast: Preheat oven to 180°C (160°C fan). Brush the roll with olive oil or melted butter and roast for 35 to 45, or until the internal temperature reaches 75°C and the bacon is golden and crisp. If needed, finish under the grill for 2–3 minutes to crisp the bacon further. Rest for 10 minutes before slicing.

5. Serve: Slice into thick rounds and serve with roast veggies, greens and gravy.

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Open post by britishsausageco with ID 17887165107288906

Want to to add some sausages to your classic Christmas meal? Try this delicious sausage stuffing featuring our Cumberland Sausages!Save the recipe for later ⬇️INGREDIENTS
For Meat & Stuffing:1 large chicken or turkey breast butterflied and flattened (ask your butcher or see below for how to)
3 British Sausage Co. Thick Cumberland or Thick Pork Sausage (casings removed)
2 rashers British Smoked Streaky Bacon, diced
1 small brown onion (finely diced)
1 or 2 leaves of cavolo nero, stem removed (or spinach leaves)
1 tsp fresh thyme, finely chopped (or ½ tsp dried)
Salt and pepper, to taste
Olive oil or butter, for fryingTo Wrap & Roast:4 to 6 rashers British Smoked Streaky Bacon (enough to cover the roll)
Butcher’s twine or toothpicks (optional)
Olive oil or melted butter, for brushingMETHOD
1. Make the Stuffing: Heat a drizzle of olive oil or butter in a frying pan over a low to medium heat. Add the finely diced onion and gently cook for 5 minutes or until translucent. Increase the pan to medium heat and add the thyme, diced bacon and sausages (breaking up the sausage filling with a wooden spoon) and sauté until all ingredients are golden (5–6 mins). Remove from heat and let cool.2. Stuff and Roll: Lay the prepared flattened butterflied breast on a board. Place a cavolo nero leaf or spinach leaves over most of the chicken breast, leaving 3cms uncovered along the longest side of the flattened breast. Then spread the stuffing mixture down the centre of the meat. Carefully roll the breast over the stuffing, tucking in as you go to form a neat log. Tie or use toothpicks to secure log.3. Wrap in Bacon: Place the stuffed roll seam side down in the roasting pan and lay the bacon slices over the roll, tucking under and securing with toothpicks.4. Roast: Preheat oven to 180°C (160°C fan). Brush the roll with olive oil or melted butter and roast for 35 to 45, or until the internal temperature reaches 75°C and the bacon is golden and crisp. If needed, finish under the grill for 2–3 minutes to crisp the bacon further. Rest for 10 minutes before slicing.5. Serve: Slice into thick rounds and serve with roast veggies, greens and gravy.

These are 12 gifts that will keep even the fussiest person satisfied!

Imagine nine Black Puddings showing up in your stocking?! 😍

Happy Holidays everyone!

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These are 12 gifts that will keep even the fussiest person satisfied!Imagine nine Black Puddings showing up in your stocking?! 😍Happy Holidays everyone!

𝐉𝐮𝐬𝐭 𝐢𝐧 𝐭𝐢𝐦𝐞 𝐟𝐨𝐫 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬! 🎄

Our Premium Leg Ham is now available at leading retailers nationally to celebrate the festive season! Also keep an eye out for our new-look blue packaging 👀

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Open post by britishsausageco with ID 18180823825317476

𝐉𝐮𝐬𝐭 𝐢𝐧 𝐭𝐢𝐦𝐞 𝐟𝐨𝐫 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬! 🎄Our Premium Leg Ham is now available at leading retailers nationally to celebrate the festive season! Also keep an eye out for our new-look blue packaging 👀

Every family has their own Christmas morning tradition. Do you go big with a full plate? Or take it easy to save room for lunch?

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Open post by britishsausageco with ID 18381862978149256

Every family has their own Christmas morning tradition. Do you go big with a full plate? Or take it easy to save room for lunch?

𝐁𝐮𝐭𝐜𝐡𝐞𝐫𝐬` 𝐁𝐮𝐳𝐳 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬 𝐄𝐝𝐢𝐭𝐢𝐨𝐧 𝐢𝐬 𝐋𝐈𝐕𝐄 ✨

In this edition we’ve featured some of our favourite Christmas and Boxing Day recipes to keep the whole family happy this festive season.

PLUS you could WIN an exclusive merch pack 🧢

Sign up via the link in our bio!

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Brie and crackers is a nice Christmas party appetiser... but to make it unforgettable ADD BACON! 🥓

This bacon-topped brie is sure to be a favourite at any celebration.

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