Seasoned with nutmeg, rosemary, sage and black pepper, a flavourful alternative to pork sausages.
Made with truly free range organic chicken thigh meat.
Our chickens live significantly longer lives than even free-range chickens. As they forage, they make the most of our organic pastures and indulge their natural instinct to explore. This all means their meat has time to develop its unique flavour.
We produce the finest award-winning meat by raising our animals to an exceptional standard. Our grass fed rare and native breeds are naturally suited to Daylesford’s low-impact, high-welfare organic farming methods. We have even built our own abattoir to ensure the highest welfare and reduce food miles. Our animals mature in harmony with their true nature, nourishing the soil they roam on – which keeps our British countryside diverse and thriving.
To pan fry, cook on a medium heat for 6-10 minutes, turning regularly until a nice golden brown colour all over. Check they’re piping hot with no pink meat in the middle.
To grill, cook under a medium preheated grill for 6-10 minutes turning regularly until a nice golden brown colour all over. Finish by placing in a preheated fan oven at 180°C for approximately 5-8 minutes until cooked through with no pink meat in the middle.
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