Our Sausages

Quick and easy comfort food for young and old alike. After a busy morning collecting eggs, checking on the bees and playing Pooh sticks on the bridge the children demand sausages, mash and beans for lunch. Chipolatas cook in 10-12 minutes, the mash slightly longer. What shall we do this afternoon? GO TO THE PARK!





How we make them

You cannot make a good sausage unless all the ingredients are really cold. The actual process of mincing and mixing puts heat in which will result in an inferior product. Read more…

Before we start we make sure we have plenty of iced water ready in the fridge, and natural skins which have been pre-soaked in cold water. This makes them more pliable and remove excess salt in which they have been preserved. The meat comes from the shoulder and belly of the pigs and will have been removed, trimmed, and weighed prior to starting to make the sausages, but must be as fresh as possible. The meat and backfat is minced through a coarse plate and we mince only once. A lot of recipes stipulate double mincing, but we like coarse sausages which still retain the integrity of the meat. I have a horror of pink paste sausages. The mince goes straight into the mixing bowl. Rusk is added slowly with the seasoning, fresh spices, herbs, and water. Rusk is included to hold the moisture within the sausage. As soon as the mixture becomes “sticky” the mixing stops. Over- mixing can result in a pasty sausage. You cannot really specifiy a time, it is all down to experience. The mixture is slapped down hard into the barrel of the sausage filler and also rammed down hard to eliminate as much air as possible. A skin is fed on to the nozzle, and the sausages can be filled. The speed can be adjusted by the person doing the filling and the sausages guided from the filler until you have a long tube of sausage meat which then has to be linked. The job is made very much more difficult for the person doing the linking if the skins are under or overfilled. Everyone wants a consistent sausage but not a machine made sausage. Linking is just as skilled a job as filling, and then the sausages are hung to dry before being packed.


How we pack them

The links of 3 are cut into individual sausages, hand graded and packed in 4 or 6 on black trays and overwrapped. The packs of 6 are sleeved which gives real impact on the shelf. Read more…

We can label them with price on or off.

They are very suitable for freezing, as soon as you can after purchase if you can resist eating them straight away. The maximum I would recommend is 6 months in the freezer.

We always welcome catering orders for parties and can offer a discount for loose sausages. Cocktail chipolatas with spicy dips are popular as canapés for a buffet or wedding.


How we would cook them

For preference in a preheated oven, 160⁰C – 180⁰C, dependent on your oven. Low and slow suits sausages best. If you want to fry or grill, try to have the heat set as low as possible and do preheat your grill. Read more…

I would not recommend pricking as this will make them drier, the skins should not burst. Lay out on a lightly oiled tray and turn after 10 minutes. They should take about 20 minutes in all.

Make sure they reach an internal temperature of 75⁰C or until piping hot. A fork stuck in the middle then touched to your lips is an old chef’s trick from before probes were invented.
However burnt lips are not pleasant so don’t try this at home!

Do you have a favourite recipe for Cotswold Farmer sausages?




The Collection


Breakfast Sausages


Pork Sausages Pork Chipolatas Lincolnshire Style Pork Sausages Cumberland Style Pork Sausages
A plain sausage with a deep pork flavour. Ideal for breakfast or with mash. Our best seller! The same flavour as the large Farmhouse Gold but made smaller to cook more quickly. Ideal for hungry children or cold in a lunchbox. This sausage is an alternative for breakfast if you like a bit more ‘punch’. Mildly herby and more peppery the perfect companion to our bacon rashers. Sage is the dominant flavour in this traditional British sausage. Ideal for toad in the hole with a rich onion gravy.


Our Own recipes and Great Taste award winners


Toulouse Style Pork Sausages Italian Style Pork Sausages Spicy Spanish Style Pork Sausages Cotswold Herb Garden Style Pork Sausages
Red wine, garlic, and lots of fresh parsley. A real flavour of southern France, and can be used in all sorts of recipes. Toasted fennel seeds and traditional Italian herbs and spices make this sausage a winner. Cut them into meatballs for a perfect topping to a bowl of pasta. A sausage with attitude, the rather fresh younger brother to chorizo… with a fresh chilli kick sells on sight. A beautiful summer morning with herbs growing lush and green in our garden inspired this recipe.


Popular flavours


Pork Cocktail Chipolatas Pork & Apple Sausages Pork & Black Pudding Pork Sausages Pork & Mustard Sausages
The same flavour as the large Farmhouse Gold. Ideal for an occasion coated in honey and mustard or with an exciting dip. A sweetish sausage with whole pieces of apple and a hint of herbs. Children young and old love this sausage. A deeply savoury sausage for breakfast or with slices of caramelised apple, buttery mash and broccoli. Whole mustard seeds give an intriguing texture as well as flavour. Fantastic with a glass of beer, but then what isn’t?
Cotswold Gluten Free Pork Sausages Moroccan Pork Sausages Sweet Chilli Pork Sausages Sun Dried Tomato & Basil Pork Sausages
Sage and pepper help give our recipe a kick. A traditional sausage without the wheat. A complex blend of spices followed by a subtle heat makes this sausage ideal when you are looking for something out of the ordinary. Mildly spicy as a key ingredient in a casserole with rice or pulses, the lovely colour entices you to taste. Flavours of the sunny Med and great with a bowl of pasta, olives or in a ciabatta sandwich.


Alternatives to Pork


Venison Sausages St Georges Beef Sausages    
The gamey flavour is brought out by a mixture of English spices which were used in medieval and Tudor cookery. Sweet golden onions and plenty of horseradish. Sunday lunch in a sausage, all it needs is a Yorkshire or three.    



Why not take a look at ourBaconandpies