Pork & Garlic Sausage

Garlic gives these made-in-house sausages a savoury punch without drowning out the free-range pork. Our pork and garlic sausages are very good in a bun with fried onions, or sliced into a pasta sauce with tomatoes and herbs. Cook them slowly in a pan or in the oven, turning often, until golden and cooked all the way through. A salad and a baked potato finish the plate.