Products

A very high meat content sausage with well balanced fresh garlic, herbs and seasoning.

A subtle blend of free-range pork, peppers and hot spices.

Multi award winning, including six Great Taste Awards from the Guild of Fine Foods, this Stornoway Black Pudding is made with Scottish oatmeal to g...

  These cooking chorizos have been one of Brindisa's most popular products for more than 20 years. They can be grilled, fried, poached or cass...

Made using Free-Range Pork coarsely minced and mixed with a mild seasoning, herbs, fresh onions and a our special caramelised onion chutney. Very p...

Made using Free-Range Pork that is coarsely minced. This sausage combines the flavour of ground fennel, fresh chillies and fresh garlic to create a...

A juicy recipe of lightly spiced free-range pork. Low in salt.

A juicy recipe of lightly spiced free-range pork. Low in salt Contains: Gluten 

A medium-spiced pork favourite from an old family recipe. This excellent breakfast sausage also has a very good barbeque reputation. Popular with c...

Made using the same recipe as our traditional Cumberland Sausage with fresh wild garlic. UK Championship Gold Medal Award Winner

Medium spiced pork sausage. An old traditional recipe with sage overtones. Very popular for breakfast and barbeques and enjoyed by children. A Food...

Made from the famous native breed grown free-range in the Colne Valley woodland . Noted for its flavour, this is a succulent blend of free-range Gl...

A lamb & beef sausage containing olive oil and chilli. Very hot & spicy with a peppery fire.

A succulent Victorian sausage  recipe of fresh minced pork, sage, herbs and spices. A mild flavour perfect as a breakfast sausage. 

Our home made, free range pork cocktail sausages, made with our low-salt recipe, carefully wrapped in smoked streaky bacon. Contains gluten & s...

Free Range Pork with black pepper and a generous helping of Guinness.

Made using Free-Range Pork coarsely minced mixed with herbs, leeks and a mild seasoning. Perfect for BBQ, Grill or Frying.

A succulent pork and veal recipe from south west France, light, fresh and herby.

Award Winning Victoria & Albert Sausage made using fresh free-range pork, mustard, horseradish and a little seasoning. Voted Britains Best Barb...

The White Pudding might not be as famous as the Black Pudding but, with a subtler flavour, it is equally as delicious. Also known as Oatmeal or Mea...

Rich & strong boar mince marinated with sherry, herbs and spices.