Bannatyne's Free Range Pork Sausage. They are traditional and proper. Simple as that really.
We do them in two varieties, thin and thick. They contain the following herbs and spices (Salt, black pepper, white pepper, thyme, sugar, garlic, nutmeg, fennel, paprika and sage from our garden).
Like most sausages, they can be fried, grilled, baked and braaied. I find that baking is the most fool proof method. The leaching stickiness also makes a great gravy for bangers and mash - just saying.
100% Pork mince, no fillers, no preservatives.