Sausages (Putney)

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Parson's Nose own recipe.

Also know as the Belgravia, Fulham Classic and Kensington, depending upon which store you are in.

Made in your local shop using the finest, free range British pork meat and a blend of Italian herbs from the Campagna region: rosemary, chive, paprika, thyme and parsley.

Allergens are stated in BOLD CAPITALS

pork mince, paprika, parsley, thyme, rosemary, chives, breadcrumbs (WHEAT), salt, spice extract, HVP (SOYA), leek powder, sugar, sodium metabisulphite (E223)(SULPHITE), onion powder, spice, yeast extract, herb extract

To cook sausages, preheat your oven to 190°C or heat a frying pan or BBQ to a medium heat. Cook the sausages for approximately 15-20 minutes, turning regularly, until golden brown on the outside and cooked through. Serve with creamy mashed potatoes, seasonal vegetables, gravy, or your favourite mustard for a classic and comforting meal.