Primrose Herd Gluten Free Sausage Meat doesn't compromise on taste in any way. Made from the finest pork cuts this product is ideal for anyone suggesting with a gluten intolerance.
Sausage meat is premium minced British pork expertly blended with herbs, spices, and just the right amount of fat for maximum juiciness—all without the outer skin.
Rich, savoury, and infinitely versatile, it is the ultimate culinary secret weapon. Free from the constraints of a casing, it yields buttery, golden sausage rolls, crisp Scotch eggs, fragrant stuffing, and rich, hearty pasta ragùs with effortless ease.
Sold in 500g packs.
ALLERGENS: SULPHITES
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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 Cooking with Gluten-Free Sausage Meat
Standard sausage meat uses wheat rusks to absorb fat and bind moisture. Because gluten-free sausage meat typically replaces wheat with rice flour, potato starch, or extra meat, it behaves differently when cooked—it shrinks more quickly and can dry out if overhandled. The secrets to success are adding a moisture binder like grated apple or gluten-free oats, gentle shaping, and cooking at a slightly lower heat to preserve juices.
1. Add an Extra Bounding Moisture Agent
Because gluten-free sausage meat lacks wheat rusk to trap liquid fat, juices can render out into the pan or pastry, leaving the meat dense.
Mix 1 tbsp gluten-free oats, 1 tbsp gluten-free breadcrumbs, or 2 tbsp finely grated apple/onion per 500g of meat.
This absorbs the rendered pork fat as it cooks, keeping the centre plump and moist rather than rubbery.
2. Handle Lightly & Chill Before Cooking
Gluten-free starch binders lose their structure faster when warm.
Do not over-knead the sausage meat, as this forces fat out of the protein matrix and makes the cooked texture tough.
Always chill shaped gluten-free meatballs, patties, or filled sausage rolls in the fridge for at least 20 to 30 minutes before cooking so the fat firms up and holds its shape.
3. Use Medium Heat for Frying Patties
If making sausage patties or stuffing balls, avoid scorching high heat.
Fry over medium-low heat in a splash of oil or knob of butter.
High heat causes gluten-free meat to contract violently, squeezing out its natural juices before the centre cooks through. Medium heat gives you a crisp brown crust while keeping the interior juicy.
4. Seal Well When Baking in Gluten-Free Pastry
If making gluten-free sausage rolls, pair your meat with a chilled gluten-free puff pastry sheet.
Gluten-free pastry tears easily, so brush the pastry seam thoroughly with egg wash and press firmly to seal.
Bake at 200°C (Fan 180°C / Gas Mark 6) so the pastry puffs quickly while the sausage meat cooks through without leaking liquid onto the tray.
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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