Free Range Pork Country Pate

A course rustic syle free range pork pate with aromatic herbs and subtle spices.

Handmade in small batches.

Ingredients: Free Range Pork (85%), Wine, Brandy, Fresh herbs, Garlic, Spices.

Allergen Information: Wine; Sulphur.

200g Pack

Winner of 2* Star Great Taste Award 2020

Ham Hock Black Pudding - Redhill Farm

Ham Hock Black Pudding

Part of our new British and Lincolnshire Charcuterie range our Ham Hock Black Pudding is a refined restaurant quality product and a new alternative to the traditional and more familiar Lancashire or Yorkshire Black Pudding. It contains no added fat and is very light with a smooth, open texture that melts in the mouth when cooked.

As it has none of the characteristic lumps of fat that you would usually find in traditional Black Pudding, it has a much lighter, delicate texture with an attractive appearance showing the visible flakes of meat, grains and fresh chopped herbs.

Each small batch is made by hand using fine quality ingredients, rolled then sliced into rounds and packed. It is best served warm, simply requiring gentle frying in a little oil.

Ingredients: Water, Black Pudding Powder, Milk, Barley, Oats, Ham Hock, Suet, Herbs, Spices, Seasoning.

Allergen Information: Milk, Barley, Oats

2 Star Great Taste Award 2021

Sausage Meat - Redhill Farm

Sausage Meat

Our Lincolnshire Sausagemeat is made to the same recipe as our Lincolnshire Sausages and Chipolatas. Also available Pork & Apple, Pork & Leek Sausagemeat.

Ingredients: Free Range Pork (85%), Rusk, Sage, Seasoning.

Allergen Information: Wheat; Gluten

Selection choice

Ideal for making your own meatballs, stuffings, and sausage rolls. You can also use any other of our sausages as sausagemeat - Pork & Apple for stuffing joints, Pork & Leek or Pork & Ale for sausage rolls, Pork & Tomato for meatballs.

Cooking tip

Sausage Rolls: When making sausage rolls with Lincolnshire Sausagemeat - spread the pastry with some wholegrain mustard first, put the sausagemeat on top and roll up.

Rack of Spare Ribs - Redhill Farm

Rack of Spare Ribs

The spare ribs are stripped from the loin so they are not as big as the king ribs without so much meat on. They are made for roasting, in the full rack or as individual spare ribs, in a hot oven with a really good sticky rib sauce. Once cooked they are perfect for sharing, having several each and nibbling all the browned tasty meat off the bones.

Ingredients: 100% Fresh Pork

Chinese King Ribs - Redhill Farm

Chinese King Ribs

These are our King Ribs from the belly in a Chinese marinade for extra flavour.

Pork & Apple Burgers - Redhill Farm

Pork & Apple Burgers

Made with fresh prime cuts of meat to ensure they are good quality.

Ingredients: Free Range Pork (85%), Apple (8%), Rusk, Sugar, Seasoning.

Allergen Information: Wheat; Gluten, Sulphur.

Selection choice

Pork & Apple are sweeter, and Pork & Onion are the perfect combination – really good flavours.

Cooking tip

As our burgers have an open texture they can be a bit delicate – so either cook in the oven on a roasting tray or on a flat griddle on the BBQ. I find them really handy to have in the freezer because they can be cooked in the oven from frozen – they just take about 30 mins.

Pork & Onion Burgers - Redhill Farm

Pork & Onion Burgers

Made with fresh prime cuts of meat to ensure they are good quality.

Ingredients: Free Range Pork (85%), Onion (8%), Rusk, Sugar, Seasoning.

Allergen Information: Wheat; Gluten

Selection choice

Pork & Apple are sweeter, and Pork & Onion are the perfect combination – really good flavours.

Cooking tip

Pork Medallions - Redhill Farm

Pork Medallions

The ultimate luxury cut. All the work is done for you – extremely tender and easy to cook with, taking very little time at all.

Ingredients: 100% Fresh Pork

Selection choice

Perfect, quick cooking, luxury meal.

Cooking tip

Quick Pork Stroganoff: Soften chopped onion in butter, increase heat and brown pork medallions, then add sliced mushrooms, a glass of white wine and cook for ten mins., till reduced. Stir in cream, season to taste and cook till sauce is just bubbling. Sprinkle over chopped parsley garnish.

Whole Fillet - Redhill Farm

Whole Fillet

This is the most prime cut of all pork cuts and the most tender. Completely lean and trimmed of all fat so it needs treating a little more carefully to make sure it isn't over-cooked – it's should be slightly pink in the middle.

Ingredients: 100% Fresh Pork

Selection choice

Very versatile - it can be used with many different sauces and cooking methods and due to it having no fat it goes well with richer, cream sauces in particular.

Cooking tip

Pork Fillet Wrap: my favourite recipe – easy to prepare yet looks and tastes like it took all day. Also absolutely delicious when cold thinly sliced and served with a charcuterie platter and a glass of wine. See Recipes.

BBQ Range - Redhill Farm

BBQ Range

Tenderloin Fillet - Redhill Farm

Tenderloin Fillet

Pork Rib Eye Steaks/Chops - Redhill Farm

Pork Rib Eye Steaks/Chops

The most tender of all the steaks and chops due to marbling as the cuts are from the shoulder. Very easy to cook and exceptionally good value for money.

Ingredients: 100% Fresh Pork

Selection choice

My preferred cut of all the chops and steaks for flavour, tenderness, succulence and versatility. Best choice for BBQ steaks/chops.

Shoulder Joint - Redhill Farm

Shoulder Joint

This is another succulent and very tender joint due to the marbling through the meat. Perfect for a family joint and ideally suited to slow roasting till it falls apart.

Ingredients: 100% Fresh Pork

Cooking tip

Slow roast in the oven till the meat falls apart. Remove joint from the oven and shred the meat. Use instead of duck for pancakes and roll up with shredded lettuce, cucumber and hoi sin/plum sauce – a great starter or supper to share.

***3 Star Great Taste Award 2019*** and 'Golden Fork' 2019 for The Midlands

**2 Star Great Taste Award 2018**

**2 Star Great Taste Award 2016**

Shoulder of Pork - Redhill Farm

Shoulder of Pork

Belly Pork - Redhill Farm

Belly Pork

2 Star Gold Great Taste Award 2013

2 Star Gold Great Taste Award 2012

Belly Slices - Redhill Farm

Belly Slices

Belly Slices are boneless and are thick and meaty with the rind on.

Cooking tip

Simply roast in a hot oven as they are or use the same sticky marinade as for the Lincolnshire Chipolata sausages and baste several times till the sauce reduces and sticks to the ribs.

2 Star Gold Great Taste Award 2013

2 Star Gold Great Taste Award 2012

King Ribs - Redhill Farm

King Ribs

King Ribs are on the bone and are thick and meaty with the rind on.

Ingredients: 100% Fresh Pork

Cooking tip

Simply roast in a hot oven as they are or use the same sticky marinade as for the Lincolnshire Chipolata sausages and baste several times till the sauce reduces and sticks to the ribs.

2 Star Gold Great Taste Award 2013

2 Star Gold Great Taste Award 2012

Belly Joint - Redhill Farm

Belly Joint

The new 'prime cut!' This is the most popular joint due to it being the most tender, sweet, moist meat and pound for pound the most crackling of all the joints. We can't produce enough.

Ingredients: 100% Fresh Pork

Cooking tip

That’s the best thing – it’s fool proof – the easiest joint to cook – just roast in the oven as it is and wait!

**2 Star Great Taste Award 2019**
**2 Star Great Taste Award 2018**
**2 Star Great Taste Award 2017**
**2 Star Great Taste Award 2016**
Great Taste Top 50 Foods 2015
***3 Star Great Taste Award 2015***
**2 Star Great Taste Award 2013**
**2 Star Great Taste Award 2012**

Pork Oysters - Redhill Farm

Pork Oysters

The most prime loin cuts, trimmed and completely boneless. Pork Oysters are just pure eye meat – no rind or fat all. The loss of bone and fat makes this an easy cut to overcook and needs a little more skill from the cook.

Ingredients 100% Fresh Pork

Cooking tip

Cook gently, with care – if cooked to fiercely or too fast the meat can toughen up due to the complete lack of fat marbling in the cut. Always leave to rest after cooking. Steaks in creamy sauce: Heat some oil, crushed garlic, finely chopped onion and sprigs of thyme in a pan, add steaks and pan fry to seal and brown on both sides, then place in oven in roasting pan to finish cooking. Deglaze cooking pan with dry cider, reduce and add cream. Pour over steaks and serve with green beans and rice or potatoes.

Loin Steaks - Redhill Farm

Loin Steaks

Ingredients: 100% Fresh Pork

Cooking tip

Loin Joint - Redhill Farm

Loin Joint

The prime loin with the bones removed, rolled and tied. Very succulent, easy to cook and to carve.

Ingredients 100% Fresh Pork

Selection choice

The best joint for cutting into small joints but will still be perfect for roasting. Joint sizes start from 1kg up to a full 4kg.

Cooking tip

Excellent as it is – just roast in the oven, following our Pork Crackling recipe and make some apple sauce with a couple of cooking apples, peeled, cored and stewed in a little water and sugar till soft. Add a knob of butter and mash with a fork.

***3 Star Great Taste Award 2019***
*1 Star Great Taste Award 2018*
***3 Star Great Taste Award 2017***
*1 Star Great Taste Award 2016*
*1 Star Great Taste Award 2015*
Great Taste Golden Fork 2014 for The Midlands
Great Taste Top 50 Foods 2014
***3 Star Great Taste Award 2014***

Loin Boned & Rolled - Redhill Farm

Loin Boned & Rolled

Loin Cutlets - Redhill Farm

Loin Cutlets

Sweet, succulent and juicy. Chops are the full cut, whereas cutlets are more trimmed. Always cook with the bone – even if you don't want to serve it bone in – and cut off after cooking. The bone is necessary for helping keep the pork tender and adds flavour.

Ingredients 100% Fresh Pork

Cooking tip

Try roasting several together in a roasting pan with large pieces of carrot, parsnips, red onions, garlic, sprigs of rosemary – with a good slug of olive oil, seasoning and a good splash of balsamic vinegar.

Loin Chops - Redhill Farm

Loin Chops

Sweet, succulent and juicy. Chops are the full cut, whereas cutlets are more trimmed. Always cook with the bone – even if you don't want to serve it bone in - and cut off after cooking. The bone is necessary for helping keep the pork tender and adds flavour.

Ingredients 100% Fresh Pork

Cooking tip

Trimmed Loin Joint - Redhill Farm

Trimmed Loin Joint

The prime cut for a joint. It can be chined (cut to loosen bones) to make it easier to remove bones before carving after cooking.

Ingredients 100% Fresh Pork

Selection choice

Ideal for smaller joints and for a special occasion when a bit more presentation is required. The trimmed Loin has only the eye meat and rind, making it very lean.

Cooking tip

Never cook the joint covered with foil – the rind is the joint’s natural protection and will keep it moist while the top turns into crisp crackling. Always place the joint in the pan using the bones as a natural rack.

Loin Joint on the Bone - Redhill Farm

Loin Joint on the Bone

The prime cut for a joint. It can be chined (cut to loosen bones) to make it easier to remove bones before carving after cooking.

Ingredients 100% Fresh Pork

Selection choice

Ideal for smaller joints and for a special occasion when a bit more presentation is required. The trimmed Loin has only the eye meat and rind, making it very lean.

Cooking tip

Loin On the Bone - Redhill Farm

Loin On the Bone

Lean Minced Pork - Redhill Farm

Lean Minced Pork

Pure lean minced leg of pork, no bone, no gristle.

Ingredients 100% Fresh Pork

Selection choice

Use instead of any other mince in recipes for a much healthier option. Substitute for beef or lamb in Cottage Pie or Shepherd’s Pie and make a ‘Stockman’s Pie’. When making your next Bolognaise Sauce make it with half beef and half pork mince – more economical and tasty.

Cooking tip

Stir Fry: It only takes 4 minutes to dry fry the mince in a wok (no use of oil) till browned – for a very healthy lean Stir Fry base. Then add whatever Stir Fry ingredients you like or see our Recipes’. Also makes fabulous Fajitas fried with Mexican spices, onions, peppers and wrapped in tortillas with lettuce, cucumber and your favourite sour cream or salsa sauce.

Lean Cubed Pork - Redhill Farm

Lean Cubed Pork

Pure cubes of lean leg of pork, low fat/cholesterol.

Ingredients 100% Fresh Pork

Selection choice

Perfect for curries, casseroles, stews. Also any dish that you would normally use chicken/prawns for – choose our lean cubed Pork instead.

Cooking tip

Ginger Spiced Pork: one of the best recipes I’ve ever cooked using pork – really worth the effort. See Recipes

Stir Fry - Redhill Farm

Stir Fry

Extra lean thin strips of leg of pork, very low fat/cholesterol.

Ingredients 100% Fresh Pork

Cooking tip

Stir fry in 4 mins over a high heat till browned and add choice of sliced veg, Chinese 5 Spice, Demerara sugar, soy sauce and a little stock.

Leg Escalopes - Redhill Farm

Leg Escalopes

Pure lean leg steaks. Less fat/cholesterol than chicken.

Ingredients 100% Fresh Pork

Cooking tip

Flatten out between sheets of cling film with a rolling pin. Marinade with olive oil, rosemary & garlic for a few hours before pan frying. Leave to rest after cooking for 10 mins.

Leg Joint - Redhill Farm

Leg Joint

The largest size joint most suited to family meals and entertaining.

100% Fresh Pork

Selection choice

The best joint to choose for carving good slices of roast pork.

Cooking tip

If you want the SECRET to great crackling – it’s not a good cook you need it’s good pork! You will never get good crackling on mass produced, cling wrapped pork. See our Recipe for a Pork Crackling Masterclass.

Leg of Pork - Redhill Farm

Leg of Pork

Fresh Lamb - Redhill Farm

Fresh Lamb

Our own Fresh Lamb is available to order till the end of March. It is superb quality, reared on our farm, grazing in our fields, on grass with a winter supplement of our own hay. We have been producing Lamb specially to order for our Farm Shop customers for 4 years, and this year is the best Lamb we have produced so far.

½ Lamb Pack

Includes: Leg, Shoulder, Chops, Cutlets, Neck, Stuffed & Rolled Breast, Liver, Kidney. Total approx. 10kg. Joints cut to customer requirements.

Cooking tip

Brown chops/cutlets in a casserole with olive oil, roughly squashed garlic cloves and sprigs of thyme. Remove chops to a roasting tray and continue to cook through – careful not to over cook them. Make jus by deglazing pan with glass or two of red wine, a little stock or water and a dessertspoon of good mint, rosemary or redcurrent Jelly, and reduce till a good syrup consistency.

Oak Smoked Bacon and Hams - Redhill Farm

Oak Smoked Bacon and Hams

All the bacon and Ham we produce is also available Oak Smoked. It is hung in our brick smoke-house and cold smoked for 17 hours over mature English Oak Chippings sourced from a local cabinet-maker.

1* Star Gold Great Taste Award 2011 Oak Smoked Pancetta

2* Star Gold Great Taste Award 2010

Dry Cured Pancetta - Redhill Farm

Dry Cured Pancetta

Part of our new British and Lincolnshire Charcuterie range our Pancetta is dry cured, oak smoked, streaky bacon thinly sliced to produce a wonderful pancetta perfect eating with other cured meats and olives with a chilled glass of wine before a meal or for using to wrap around other foods in cooking. It can also be bought in a piece for cutting into lardons or thick slices.

Cooking tip

Pancetta Crisp: Place slices on a greaseproof sheet on a baking tray, put another greaseproof sheet over the top and another baking tray on top of that. Bake in the oven for a few minutes – remove the top baking tray and top greaseproof layer and continue to bake till brown and crisp. Leave to cool and when ready gently remove from tray and use as a stylish garnish over the top of cooked scallops or fish.

1* Star Gold Great Taste Award 2013

2* Star Gold Great Taste Award 2012

Dry Cured Ham Hock - Redhill Farm

Dry Cured Ham Hock

Excellent cheap cut, very often over-looked. Full of flavour. Wonderful used as a base for stocks and soups but with plenty of meat on for a meal as well. Approx. 1kg weight.

Selection choice

Very useful for cooking – use hock for flavouring soups, stocks and once cooked use the meat for making a terrine, adding to quiches, pasta dishes or omelettes.

Cooking tip

Stock: Place Ham Hock in a large enough pan to cover with water. Roughly chop carrots, celery and onion into large pieces and add to water with bay leaves, peppercorns (no salt). Bring to boil, skim froth off top and simmer for at least 2 hours. Remove hock (save meat), discard vegetables and strain stock through fine sieve or muslin cloth.

*1 Star Great Taste Award 2016*

Dry Cured Ham Joint - Redhill Farm

Dry Cured Ham Joint

Our Hams are dry cured for a minimum of 6 weeks and then stored to mature till required. This produces a dry, good textured ham with a natural sweet flavour once cooked. Our Hams are available boned and rolled from 1kg up to 5-6kg for a Whole Ham, or On The Bone as either Half or Whole Hams to order.

Cooking tip

Soak overnight before cooking. Place in pan large enough to cover the Ham with fresh cold water, bring to the boil – tip out all the water – and start again with fresh cold water, bring back to the boil and simmer for 30 mins per 500g.

*1 Star Great Taste Award 2016*
*1 Star Great Taste Award 2010*

Dry Cured Collar Bacon Joint - Redhill Farm

Dry Cured Collar Bacon Joint

The cured shoulder of pork in a piece rather than sliced. It has lots of flavour and is tender because of the marbling which also makes it easy to cook.

Selection choice

This is the joint for eating hot rather then a cold cut like Ham.

Cooking tip

Place Bacon Joint in a pan and cover with fresh cold water, bring to the boil, cover and continue to boil gently for 30 mins per 500g, leave it to rest and make a white sauce with chopped parley to pour over it when ready to slice. Serve with broad beans and new potatoes.

1* Star Gold Great Taste Award 2010

Dry Cured Gammon Steaks - Redhill Farm

Dry Cured Gammon Steaks

Hand cut from the prime horseshoe of our Dry Cured Hams, each one is individually packed and weighs 200g-350g. The thing to know about these Gammon Steaks is that they don’t shrink – they will be exactly the same size after cooking as they were before – that proves dry curing means no added water!

Cooking tip

Snip through the rind in at intervals round the gammon steak before grilling to keep it flat while cooking.

Dry Cured Collar Bacon - Redhill Farm

Dry Cured Collar Bacon

This is cut from the shoulder and has more flavour due to the darker meat and the marbling. It’s not a cut you will easily find anywhere else and as such may be unfamiliar but once you have tried it you will find it’s possibly the tastiest bacon you’ve ever had.

Selection choice

The best bacon for sandwiches, paninis, pasta dishes. Quick to prepare as it is rindless.

Cooking tip

Creamy Bacon Pasta: Fry chopped onion and garlic in olive oil till softened, add diced collar bacon (1 pack per 2 people) and cook till browned, add veg stock and shredded savoy cabbage and cook with lid on for 2 mins, remove lid and stir in tub of cream, season with black pepper (no need for salt), reduce if needed and mix in penne pasta.

1* Star Gold Great Taste Award 2010

Dry Cured Streaky Bacon - Redhill Farm

Dry Cured Streaky Bacon

Our dry cured streaky bacon is excellent on it’s own but also for using in cooking, wrapping round chicken or fish, for covering roasting joints and making the base for many dishes and soups.

Cooking tip

Monkfish Skewers: Cut monkfish tails into cubes, then cut same size bread cubes from a day old loaf and toss in olive oil, crushed garlic, rosemary sprigs & seasoning. Thread 2 each alternate fish and bread cubes onto a skewer and loosely wrap a rasher of streaky bacon round from one end to the other. Roast on a foiled baking tray till done. Heaven!

**2 Star Great Taste Award 2010**
*1 Star Gold Great Taste Award 2006*

Dry Cured Shortback Bacon - Redhill Farm

Dry Cured Shortback Bacon

The prime cut of bacon cured from pure trimmed loin. It has a milder flavour than all of our other bacon.

Cooking tip

The Ultimate BLT: Lightly grilled bacon (don’t over-cook it), toasted fresh sliced white bread, sliced tomato, crisp lettuce, mayonnaise and season to taste. Layer up and enjoy!

Dry Cured Middle Bacon - Redhill Farm

Dry Cured Middle Bacon

The full rasher of bacon, shortback and streaky together with the rind on. You can eat the rind once it has crisped up in the pan.

Cooking tip

Cook in the oven on a baking tray.

Silver Great Taste Award 2006

Lincolnshire Haslet - Redhill Farm

Lincolnshire Haslet

Part of our British and Lincolnshire Charcuterie range our Haslet is a Lincolnshire speciality made by hand, using our recipe Lincolnshire sausage-meat formed into ovals and roasted till browned and caramelised. Made to be eaten cold and sliced but equally good used as an ingredient for an omelette or a quick version of a sausage sandwich.

See our 'recipes' page for a great way to serve as a Canapé or snack for sharing with friends.

Ingredients: Free Range Pork (85%), Breadrumb Rust (Wheat Gluten), Sage, Seasoning.

Allergen Information: Contains Wheat Gluten

Cooking tip

Gently warm a slice of Haslet in the base of an omelette pan till heated through, put on a warm plate, top with some wilted spinach, a soft poached egg and hollandaise sauce for a delicious breakfast.

***3 Star Great Taste Award 2019***
**2 Star Great Taste Award 2016**
*1 Star Great Taste Award 2013*
*1 Star Great Taste Award 2012*

Free Range Pork Pie - Redhill Farm

Free Range Pork Pie

Our Free Range Pork Pies are made with fresh cuts of pork, best quality fat, a little salt & pepper and nothing else. The pastry is made using hot water and lard for a handraised crust which allows the pies to be baked without tins, ensuring the pastry is evenly baked all over to a golden finish and is perfectly crisp and crumbly.

Supplied to Lord's Cricket Ground, Wimbledon, Silverstone Drivers Lounge, British Master Golf and other iconic British Sporting and Cultural events for hospitality and retail.

Ingredients: Free Range Pork (65%), Salt, Pepper, Gelatine, Wheatflour, Water, Egg, Free Range Pork Lard.

Allergen Information: Wheat; Gluten, Milk, Egg.

Recommended by Homes & Gardens magazine Febuary 2011

*1 Star Great Taste Award 2020
*1 Star Great Taste Award 2017
*1 Star Great Taste Award 2015

Oak Smoked 100% Pork Sausages - Redhill Farm

Oak Smoked 100% Pork Sausages

Exactly the same as the 100% Pork Sausages but smoked over English Oak chippings in our brick smoke-house. 100% meat content. These are now sold as Chipolatas.

Ingredients: Free Range Pork (100%), Salt and Pepper.

Selection choice

Something a little more interesting for Gluten Free diets and lovely smoked flavour for everyone else.

Cooking tip

Slice them up and use them for making a goulasch with plenty of paprika, tomatoes, peppers and onions – delicious.

2* Star Great Taste Award 2010

100% Pork Sausages Gluten Free - Redhill Farm

100% Pork Sausages Gluten Free

Gluten Free - Additive/Preservative Free - 100% Free Range Pork. These handmade sausages are just made from pure Free Range Pork with a little salt and pepper and nothing else. Made from our own herd of RSPCA Freedom Food Accredited free range pigs - the most natural, highest quality pork. 100% meat content. These are now sold as chipolatas.

Ingredients: Free Range Pork 100%, Salt, Pepper.

Selection choice

Gluten Free or if you just want a plain pork sausage.

Cooking tip

Perfect for making cassoulet.

1* Star Gold Great Taste Award 2008

Pork, Tomato & Herb Sausages - Redhill Farm

Pork, Tomato & Herb Sausages

These are made using a lovely combination of tomatoes and the aromatic Mediterranean herbs of Oregano, Marjoram and Thyme. 80% Min. meat content.

Ingredients: Free Range Pork (85%), Tomato (8%), Rusk, Herbs, Seasoning.

Allergen Information: Wheat; Gluten

Selection choice

The only other sausage besides Lincolnshire that I would recommend for breakfast.

Cooking tip

Meatballs: Remove skins, roll into balls (2 per sausage or single larger ones), brown in a skillet with a little olive oil, chopped onion, crushed garlic and more thyme if you have some, once browned and onions softened, stir in tinned chopped tomatoes and puree and simmer till cooked through.

Bronze Great Taste Award 2006

Pork & Real Ale Sausages - Redhill Farm

Pork & Real Ale Sausages

Made using Ferry Ales Brewery, 49 Squadron ale. Ferry Ales Brewery is a small Lincolnshire brewery based in Fiskerton. Founder Mike Holman is the main man for Lincolnshire CAMRA and really knows his beers - he really know his sausages as well now too!

Selection choice

Perfect for BBQ, Sausage & Mash and Casserole.

Cooking tip

Don’t prick any of our sausages before cooking – there is just enough fat content to keep them juicy, you don’t want to loose it.

*1 Star Great Taste Award 2014*
***3 Star Great Taste Award 2007**

Pork & Leek Sausages - Redhill Farm

Pork & Leek Sausages

These are proper Pork & Leek sausages with good flecks of Leek throughout. 80% min. meat content.

Ingredients: Free Range Pork (85%), Leek (8%), Rusk, Seasoning

Allergen Information: Wheat; Gluten

Selection choice

My favourite for Sausage & Mash, and makes delicious sausage rolls.

Cooking tip

Ellie’s Scotch Eggs: Makes one egg per sausage. Cut the skin lengthways down the sausage and peel off. Flatten the Leek Sausage into an oval in the palm of your hand then put a boiled egg in the centre and wrap and pinch the edges together. Coat in beaten egg, then breadcrumbs and shallow fry till golden all over, finish off in oven till cooked through.

1* Star Gold Great Taste Award 2005

Pork & Apple Sausages - Redhill Farm

Pork & Apple Sausages

Our most popular sausages after the Lincolnshire Sausages – at Farmers’ Markets we always sell out of these first! A classic combination of pork and apple conveniently put together in a sausage. 80% min. meat content.

Ingredients: Free Range Pork (85%), Apple (8%), Rusk, Sugar, Seasoning.

Allergen Information: Wheat; Gluten, Apple; Sulpur

Selection choice

For those that don’t like herbs in Sausages there are the perfect choice and they are slightly sweeter than the other sausages.

Cooking tip

The ultimate BBQ Sausage! Also ideal to cook in the oven. Try pairing with Pork & Leek for a wonderful sausage & mash, or if you want the best ‘trio with mash’ add a Lincolnshire sausage as well.

1* Star Gold Great Taste Award 2004

Lincolnshire Chipolatas - Redhill Farm

Lincolnshire Chipolatas

Exactly the same as the Lincolnshire Sausages but half the thickness.

Ingredients: Free Range Pork (85%), Rusk, Sage, Seasoning.

Allergen Information: Wheat; Gluten.

Selection choice

These are ideal for children and those that prefer smaller sausages. They cook quicker being thinner so good if you are in a hurry.

Cooking tip

To make a sticky glaze nip and twist them to make into cocktail size sausages (2-3 per chipolata) place in a baking tray. Mix together a marinade of soy sauce, brown sugar, Chinese 5 spice, honey and a little olive oil and rub all over the sausages. Roast in oven at med-high heat, basting periodically till marinade thickens and sticks to sausages.

1 *Star Gold Great Taste Award 2011

BBC Good Food Magazine - Top 3 Sausages in the UK

Lincolnshire's Favourite Sausage - Lincoln Sausage Festival 2010

Guardian Newspaper Top Ten Sausages in the UK 2008

Lincolnshire Sausages - Redhill Farm

Lincolnshire Sausages

Real Lincolnshire Sausages with hand rubbed English sage as the only added ingredient. 85% min. meat content. Rated in Top 3 Best Sausages in the UK by BBC Good Food Magazine.

Ingredients: Free Range Pork (85%), Breadcrumb, Sage, Seasoning.

Allergen Information: Wheat Gluten.

Selection choice

The ideal breakfast sausage or sausage sandwich, but also good for casseroles or use the sausagemeat for a great bolognaise sauce.

Cooking tip

As they have a high meat content and lower fat content cook lower and slower – best cooked in the oven at 180 deg for approx 30 mins in a roasting tray.

*1 Star Great Taste Award 2021*
*1 Star Great Taste Award 2019*
*1 Star Great Taste Award 2017*
*1 Star Great Taste Award 2011*
*1 Star Great Taste Award 2008*

BBC Good Food Magazine - Top 3 Sausages in the UK

Lincolnshire’s Favourite Sausage – Lincoln Sausage Festival 2010

Guardian Newspaper 10 Best Sausages in the UK 2008