A Simple Sausage Selection; For When You Can't Choose...
One of each of our best individually-sized dry-cured sausages. It's the perfect Charcuterie Board in a box!
1 x Lincoln Imp (85g)
A bit like Saucisson, this one is based on traditional Lincolnshire recipes! Lush with garlic, hints of dried fruit and a sprinkling of sage. Finished with some The Kernel Brewery's Export Stout, it's one dark delicious treat.
1 x Mother's Ruin (135g)
An individually-sized version of our turn-of-the-century salami recipe. This one is bright and brassy with Juniper, Fennel Seed and Renegade Urban Winery 's chardonnay. The perfect counterpoint to savoury Lincoln Imp and spicy Devil's Mortar.
1 x Devil's Mortar (180g)
Perfect for not having to share, this narrow-version of our insanely popular squidgy, spicy spreadable Scottish Nduja recipe has been described as "the best thing to happen to toast... since sliced bread" (check out the reviews if you doubt!). Chockablocka with cayenne, dried tomato and anchovy oil - it's a fiery charmer.
Approximate Meat Weight: 400g
Best before is 3 months sealed, but we recommend consumption within a week or two once you've removed the sausages from their packaging.
Recipes are subject to availability - wherever necessary, a comparable product will be substituted.
Please note, the Lincoln Imp contains Gluten, as the result of being made with locally brewed beer. Please let us know about any allergies or sensitivities
Photo by RJA Photography
100 % High-Welfare Heritage Breed Pork in both Pork and Beef casings; Lincoln Imp contains gluten, from the beer. Devil's Mortar contains fish from the anchovy oil.
Such good food! Mother’s Ruin and Devil’s Mortar are likely to be in my fridge for the foreseeable future as they are truly delicious.
Fantastic products that I shouldn’t have eaten so quickly, and I’m now subscribing.