Cornish Heritage Pork Cocktail Sausages

Cornish Heritage Pork Cocktail Sausages

An essential ingredient for your Christmas meal or buffet. Our pork cocktail sausages have a higher meat content than many others. Traditionally hand made using the finest cuts of pork.

Perfect served hot or cold.

Sold in 500 gm or 1kg packs

A cocktail sausage is a mini, bite-sized fresh pork sausage—essentially a scaled-down version of a traditional chipolata, measuring just 3 to 5 cm (1.5 to 2 inches) long.

These party staples cook in minutes and are designed to be served hot or cold on cocktail sticks, making them an iconic centrepiece for roast dinners, children's parties, and festive pigs in blankets.

ALLERGENS : WHEAT, GLUTEN, SULPHITES

Why Choose Primrose Herd Sausages?

• Award Winning 
• Outdoor-Reared Pork: Made with premium, high-welfare British pork.
• Natural Casings: Delivers that satisfying authentic snap when bitten.
• Hand-Linked: Crafted in small batches by master Cornish butchers.
• Fresh UK Delivery: Vacuum-sealed for ultimate kitchen freshness.

Weight: available in.500g or 1000g packs

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C. Freeze on day of purchase.

Delivery: Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Mini Pigs in Blankets with Cocktail Sausages

Pigs in blankets made with cocktail sausages are the undisputed champions of the British festive spread. Because cocktail sausages are so small, the biggest trap is either overcooking the sausage into a dry rubber bullet or leaving the bacon flabby and pale. The secret to perfection is using unsmoked streaky bacon stretched paper-thin with the back of a knife, securing the seam side down, and finishing with a hot honey-mustard glaze."

1. Stretch the Streaky Bacon Paper-Thin

A full rasher of bacon is far too thick for a tiny cocktail sausage—it takes longer to cook than the sausage itself.

• Use unsmoked or smoked streaky bacon rashers.
• Lay a rasher on a chopping board and run the flat back of a chef's knife along its length to stretch it out.
• Cut each stretched rasher into two or three smaller strips. Stretching thins out the fat, allowing it to render instantly into a paper-thin, shatteringly crisp jacket

 2. Wrap Tight and Place Seam-Side Down

Take a raw cocktail sausage and roll it tightly at an angle inside a strip of stretched bacon, aiming for 1.5 to 2 overlaps.

• Do not double-wrap, or the inner layer of bacon will remain soggy and raw.
• Place the wrapped sausage seam-side down on a parchment-lined baking sheet. The weight of the sausage seals the overlap naturally as it cooks, eliminating the need for wooden cocktail sticks that can char or split the sausage.

3. Space Out for Maximum Heat Circulation

Crowding the tray traps steam, boiling the bacon instead of roasting it into a crisp shield. Space the pigs in blankets at least 1–2 cm apart on the tray so the hot oven air circulates completely around each bite.

4. High-Heat Roast (200°C / Fan 180°C)

Preheat your oven to 200°C (Fan 180°C / Gas Mark 6).

• Roast for 18 to 22 minutes, turning the tray halfway through.
• Because cocktail sausages cook rapidly, high heat ensures the bacon sizzles into a golden crust at the exact moment the sausage reaches a juicy core temperature of 75°C.

5. The Honey-Mustard Glaze Finish

To elevate them from simple party snacks to gourmet bites, add a glaze during the final 3 to 5 minutes of cooking:

1. Mix 2 tbsp honey with 1 tsp English mustard or grain mustard and a splash of Worcestershire sauce.
2. Brush over the sizzling bacon jackets and return to the oven until the glaze bubbles into a sticky, caramel lacquer.