A Celebration of Yorkshire’s Finest Handmade Sausages
We’re proud of our collection of Swaledale sausages. Handmade in small batches, free-from gluten and filled into 100% natural casings; we believe them to be Yorkshire’s finest sausages. Our sausages are made to exacting recipes, developed in-house by our team of expert butchers and chefs, with quality and tradition always front of mind.

What's in this box?

• 600g Texan-Style Hot Link Sausages
• 500g The Cumberland Sausage
• 495g Yorkshire Breakfast Chipolatas
• 480g Calabrian-Style Sausages
• 480g Lamb Merguez Sausages
• 480g Toulouse Sausages
• 480g Tuscan‑Style Sausages
• 480g Yorkshire Breakfast Sausages
  

Our meat comes from outdoor‑reared Tamworth and Middle White pigs, slow‑grown to develop rich fat and natural flavour - and that’s just the start. This box also includes heritage‑breed beef, raised on hilltop farms, and native‑breed, free‑roaming lamb from the Yorkshire Dales - some of the finest livestock in our region.

Every sausage in this collection is a show-stopper, conversation starter and crowd-pleaser. Perfect for sausage sarnies, sausage shakshuka, barbecues or a fine dining feast - or divide and conquer your freezer, tasting your way through the collection one sausage at a time.

Chef George Ryle Inspires
“Such superior sausages as these can be enjoyed in a multitude of ways. Purists may savour them just as they are, the kids might smother them in ketchup, or you could knock up a toad in the hole for a midweek family feast. However you slice it, they’re delicious.

If ever there were an opportunity to have fun and explore the versatility of a collection, then this is it. These sausages span the globe in terms of flavour and inspiration, opening up endless culinary avenues.

Start with the classics: Cassoulet with Toulouse Sausage, Beans & Bacon; Lamb Merguez Flatbreads with Yogurt & Herbs; Toad in the Hole with mash and buttered seasonal greens; or Tuscan-style pork, fennel and red wine sausages with braised lentils, cavolo nero and salsa verde.

For something more unexpected, crumble Calabrian sausage into a salad of raw courgettes, basil, fresh chilli, lemon and rocket. Or de-skin a Yorkshire breakfast sausage, press it into a patty and serve as a sausage burger with crispy leeks and wholegrain mustard mayonnaise.”