Savour an authentic British classic with our Primrose Herd Outdoor-Reared Gluten-Free Pork Chipolatas 500g.
Gluten free pork chipolatas that do not compromise on taste in any way. Hand made from the finest pork cuts these chipolatas are ideal for anyone suffering from a gluten intolerance.
Pack size 500g (approx 12 sausages )
ALLERGENS: SULPHITES
Why Choose Our Primrose Herd Sausages?
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.
"Unlike standard British bangers that rely on wheat rusk to absorb fat and hold structure, gluten-free sausages typically use rice flour, potato starch, or extra meat. Without wheat gluten, they react differently to heat—the casings burst more easily and the meat shrinks faster if scorched. The secret to perfection is gentle, low-and-slow heat, avoiding pricking the skins, and finishing with a knob of butter for a deep, golden glaze."
1. Never Prick the Skins
Pricking gluten-free sausages with a fork is a recipe for dry bangers. Wheat-free fillings lack the rusk matrix to lock in juices; if you pierce the casing, all the internal fats escape into the pan, leaving the sausage tough, grainy, and dry.
2. Start in a Cold or Low-Heat Pan
Place a heavy-based frying pan over medium-low heat with a tiny teaspoon of vegetable oil or lard.
Add the gluten-free sausages before the pan gets hot.
Gentle heat buildup warms the rice or potato starches gradually, allowing them to absorb rendering fats without expanding too violently and bursting the skins.
3. Roll Frequently over Medium-Low Heat
Cook for 12 to 15 minutes, turning every minute with tongs.
Avoid high heat, which causes gluten-free meat proteins to contract sharply, squeezing out precious juices.
Frequent rolling guarantees an even, light-golden caramelisation across the entire surface without scorching flat spots.
4. The Butter Baste Finish
During the final 2 to 3 minutes of pan-frying, toss a small knob of unsalted butter and a sprig of fresh rosemary or sage into the pan. Baste the foaming butter over the sausages to give the gluten-free casings a rich, appetizing shine and a lovely savoury aroma.
5. Oven Roasting Alternative (For Trays & Toad-in-the-Hole)
If baking gluten-free sausages in the oven:
Preheat to 190°C (Fan 170°C / Gas Mark 5).
Coat the sausages lightly in oil and roast on a parchment-lined baking sheet for 20 to 25 minutes, turning halfway through.
The lower temperature prevents the rice-based binders from drying out before the centre reaches a safe 75°C.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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