Cornish Heritage Breed Cracked Black Pepper Sausages 500g

Cornish Heritage Breed Cracked Black Pepper Sausages 500g

Primrose Herd's Pork & Cracked Black Pepper sausages are made with the finest cuts of pork and just the right amount of cracked black pepper for a great tasting sausage. Traditionally made these are great with mash and onion gravy.

Sold in 500 gm packs (approx 6 sausages per pack).

ALLERGENS: WHEAT, GLUTEN, SULPHITES

Why Choose Our Primrose Herd Sausages?

• Award Winning Heritage Pork
• 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: Approx. 500g pack

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

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

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

👨🍳 Chef’s Tip: Master Sausages in Rich Onion Gravy

Sausages and onion gravy is the ultimate British comfort food, but the line between a watery, pale sauce and a restaurant-quality gravy comes down to time. The secrets to success are  slowly caramelising the onions until sticky and sweet, deglazing the savoury sausage fond with a splash of ale or red wine, and simmering the bangers directly in the gravy so their juices enrich the sauce.

1. Brown the Sausages First to Create a "Fond"

Start by frying high-quality British pork bangers (like Lincolnshire or Cumberland) in a heavy-based casserole or wide pan over medium-low heat until golden brown all over.

• Do not cook them completely through at this stage—you just want to render the fat and brown the skins.

• Remove the sausages to a plate, leaving the rendered pork fat in the pan. The brown caramelised bits stuck to the bottom (the fond) are gold dust for your gravy's depth of flavour.

2. Slow-Caramelise the Onions (Don't Rush!)

Finely slice 3 large yellow or red onions. Turn the heat down to low, add a knob of butter to the reserved sausage fat, and toss in the onions with a pinch of salt.

• Cook gently for 25 to 30 minutes, stirring occasionally.

• Do not rush this step over high heat; you want the natural sugars to break down until the onions shrink into a soft, sticky, jammy golden-brown pile.

3. Deglaze for Depth of Flavour

Once the onions are deeply caramelised, stir in 1 tbsp of plain flour and cook out the raw flour taste for 1 minute.

• Pour in 150ml of dark ale, stout, or red wine (or a splash of balsamic vinegar if alcohol-free) to deglaze the pan.

• Use a wooden spoon to scrape up every bit of the savoury sausage fond stuck to the bottom as the liquid bubbles and reduces by half.

4. Add Quality Stock & Umami Boosters

Pour in 500ml of rich beef or chicken stock (preferably dark or reduced). To elevate the gravy from simple to extraordinary, add:

• 1 tsp Worcestershire sauce

• 1 tsp English mustard or Dijon

• A sprig of fresh thyme

• Bring to a gentle simmer, whisking until the flour thickens the liquid into a glossy, velvety gravy.

5. Simmer the Sausages Directly in the Gravy

Nestle the browned sausages back into the bubbling onion gravy, cover partially with a lid, and simmer gently over low heat for 10 to 12 minutes.

• Cooking the sausages inside the sauce lets their savoury juices leak into the gravy, while the gravy permeates the sausage meat to keep it plump and succulent.

• Serve piping hot over a mountain of buttery, creamed mashed potato.