Cornish Heritage Pork Sausage Meat 500g

Cornish Heritage Pork Sausage Meat 500g

Primrose Herd pork sausage meat has a higher meat content than many others. Traditionally made using the finest cuts of pork it is perfect for sausage rolls and stuffing.

Each pack contains 500g,

ALLERGENS: WHEAT, GLUTEN, SULPHITES

Why Choose Our Primrose Herd Sausagemeat?

• Outdoor-Reared Pork: Made with premium, high-welfare British pork.
• Award Winning Heritage Pork
• Hand-Linked: Crafted in small batches by master Cornish butchers.
• Fresh UK Delivery: Vacuum-sealed for ult

Weight: Approx. 500g pack

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C. Freeze on day of purchase.

Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Perfect Sausage Rolls with Primrose Herd Sausage Meat

"Primrose Herd produces exceptional traditional-breed Cornish pork—slow-reared with gorgeous natural marbling and rich pork flavour. Because their sausage meat is already a high-quality product, the secret to making world-class sausage rolls is keeping the puff pastry icy cold, enhancing the meat mixture with a touch of sweet Cornish cider or apple chutney, and baking with a double egg-wash glaze for a golden bakery shine."

1. Chill the Meat and Pastry Thoroughly

Warm pastry is the enemy of flaky layers.

• Keep your all-butter puff pastry sheet in the fridge until the very moment you assemble.

• Chill your Primrose Herd sausage meat before handling it so the high-quality natural pork fat doesn't melt into your hands or warm up the pastry.

2. Elevate the Filling (Keep It Cornish!)

Primrose Herd sausage meat has a wonderful, well-balanced seasoning, so you don't need heavy spices. However, adding a small sweet/savoury element lifts it brilliantly:

• Combine 500g Primrose Herd sausage meat with 1 tbsp fine breadcrumbs (to absorb excess moisture), 1 tbsp caramelised onion or apple chutney, and a fresh sprinkle of finely chopped sage or thyme.

• Mix gently by hand—over-working sausage meat makes the baked texture dense rather than tender.

3. Shape the Filling into Uniform Logs

Dust a clean board with flour and shape the sausage meat mixture into long, even cylinders that match the length of your puff pastry sheets. Aim for a thickness similar to a thick sausage.

4. Seal & Crimp Properly

Unroll your chilled all-butter puff pastry sheet and lay the sausage meat log along one long edge, leaving a 2cm border.

• Brush the empty border with a beaten egg (your edible glue).

• Roll the pastry tightly over the meat until the edges meet, then press firmly to seal.

• Crimping the seam with the tines of a fork creates an attractive edge and prevents the roll from popping open in the oven.

5. The Double Egg-Wash & Score Secret

Place the long roll on a baking sheet lined with greaseproof paper and chill in the fridge for 15 minutes to firm up before slicing.

• Brush the entire pastry surface with an egg wash (1 egg yolk beaten with 1 tsp milk).

• Use a sharp knife to cut diagonal steam vents along the top, or slice into individual 4cm bite-sized rolls.

• For a gourmet bakery finish, sprinkle the top with nigella seeds, toasted sesame seeds, or sea salt flakes.

6. High-Heat Bake for Flakiness (200°C / Fan 180°C)

Preheat your oven to 200°C (Fan 180°C / Gas Mark 6). Bake the sausage rolls for 25 to 30 minutes until the pastry is puffed and deep golden brown, and the meat reaches an internal temperature of 75°C.

• Transfer to a wire rack immediately so the bases stay crisp rather than steaming on the tray.