Pork, Sage and Onion Sausagemeat
The Sausagemeat Porky Whites use only the finest cuts of pork. It’s the hint of real honey and lemon juice alongside classic sage and onion stuffing that makes our Surrey pork sausagemeat a true festive favourite.
Pork 63%, water, breadcrumb (WHEAT flour [calcium carbonate, iron, niacin, thiamin], salt, raising agent: yeast),honey, salt, dehydrated onion, sage, lemon juice (lemon juice concentrate, preservative: sodium metabiSULPHITE),spice extract (coriander, nutmeg, cayenne), white pepper, stabilisers:sodium diphosphates and triphosphates; yeast extract, natural flavouring, sugar, black pepper, dextrose, thyme, ginger, antioxidant:sodium ascorbate; preservative: sodium SULPHITE; rapeseed oil, pepper.
Whilst every precaution has been taken to remove bones, some may remain.
For allergens see ingredients in BOLD.
Energy 1017kJ/245kcal
Fat 19.9g of which saturates 6.5g
Carbohydrates 6g of which sugars 2.4g
Fibre <0.5g
Protein 10.3g
Salt 1.49g
The Three-Bird Roast, (turkey stuffed with a duck, which is then stuffed with a chicken), is a festive and indulgent dish thought to have originated from French culinary traditions and English hunting feasts. Its history is rich with references to grand multi-bird roasts dating back to medieval Europe. These creations involved layering different birds and sometimes even stuffing them with other meats or fillings, showcasing the wealth and creativity of the host. Thankfully, impressing your dinner guests with your Three-Bird masterpiece has just become a whole lot easier.
