A proper Full English breakfast recipe from Swaledale Butchers – sausages, bacon, eggs, mushrooms, fried bread and homemade hash browns. A hearty British classic.
A proper Full English breakfast recipe from Swaledale Butchers – sausages, bacon, eggs, mushrooms, fried bread and homemade hash browns. A hearty British classic.
This curried sausage roll recipe combines spiced pork with golden puff pastry for a bold take on a British favourite. Simple to make, impossible to resist.
Make this fennel sausage ragù with white wine, cream, and rosemary. A rich, deeply flavoured sausage ragu perfect with tagliatelle or linguine.
A stone cold classic. Whoever decided to wrap an egg is sausage meat, crumb it and deep fry it was a total hero. Cheers to them!
My toad in the hole recipe is one of the classic dishes from the back catalogue of British cuisine. It’s a dish of pure comfort and the perfect home for venison sausages.
A simple and deeply satisfying breakfast sandwich with traditional Yorkshire Breakfast sausage meat at its heart. The perfect start to any day!
A cocido is what we might refer to as a stew. Rustic and comforting with various cuts of pork and big juicy chickpeas, it’s a true expression of Spanish food.
A classic tapas dish from the region of Asturias in Northern Spain, chorizo cooked in cider is a simple and gratifying combination. Perfect food with a drink.
At Bocca di Lupo, we serve Luganega sausage with a farro stew and roasted porcini mushrooms, finished with tarragon. This sausage has a rich, autumnal flavour, making it delicious in a variety of dishes.
Like sausage and beans on toast but infinitely better for the Mexican treatment — one of the finest cuisines in the world.
This is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain, helped by a rewarding dollop of crème fraîche.
True to Mexican practicality, this wet stew demands your soft tortillas be doubled up so that sleeves remain unstained.