Our pork sausages, made here with black treacle and ginger. The treacle brings a dark, gentle sweetness and the ginger a little warmth, and the pork still comes through. Good for a winter breakfast, and very good with mash and onion gravy.
Sold in sixes, from 6 up to 24. Priced at £13.50 a kilo.
Cooking tips:
Cook gently over a medium heat for 12 to 16 minutes, turning now and then. The treacle caramelises, so keep the heat moderate and let them colour slowly.
Collect from Ripon, Boroughbridge, Knaresborough or Wetherby.
