- 10 – 40
All you need for a BBQ feast! 8 x Marrow Dry-Aged Steak Burgers (Worth £19.95)*. 18 x Traditional Meaty Pork Sausages (Worth £10.95). 2 x 0.75kg Baby Back Pork Ribs (Worth £17.90)*. *This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Illuminates any meal with excellent flavours. Ideal for an authentic Spanish paella.
New to our Artisan sausage range this Toscana Mediterranean sausage is comprised of only natural ingredients. The pork is selected from prime Spanish pigs, seasoned with Mediterranean herbs and finally cured for a few days.
Argentine style Criollo recipe. With a mix of ground pork, seasoning, spices and bacon you can expert a strong full flavour, perfect for grilling, frying or roasting. Produced in Spain.
Just the right amount of kick and packed full meaty pork flavour. This Summer's must have sausage amoungst our street food partners. Contains minimum 95% pork.
What Are The Best Sausages for BBQing?
When it comes to choosing the best sausages for BBQing, we recommend several varieties. If you prefer something with a bit of spice, opt for our Chorizo Link sausages which contain a carefully selected blend of herbs and spices. Or why not try our Argentine Criollo Chorizo made from pork, hand-picked spices and quality bacon. If you are searching for a sausage that is packed with plenty of seasoning, we suggest the Toscana Sausages, which are made with Mediterranean herbs and quality Spanish pork. For a more traditional taste, we also provide our extra meaty Cumberlands which can be paired with any number of toppings or sides for the perfect barbecued sausage.
How do you BBQ the perfect sausage?
The key to a perfectly barbecued sausage is to cook it gradually. Grill over low heat for a couple of minutes on each side then grill for another 10 minutes over indirect heat and ensure the lid is closed. The sausage should have an internal temperature of 160 Fahrenheit once cooked. This will ensure the fat stays inside the sausage, keeping the meat moist and preventing it from becoming dry.