Lincolnshire pork sausages cooked in a peppery shallot gravy.
Pork Sausages (44%) (contains Pork (82%), Pork Fat (8%), Water, Salt, Wheat Flour, Sugar, Sage, White Pepper, Nutmeg, Onion Powder, Parsley, Leek Powder, Yeast Extract, Spice & Herb Extracts (Pepper, Nutmeg, Coriander)), Water, Leeks, Tapioca Starch, Sun Dried Tomato Puree (contains Sun Dried Tomatoes, Tomato Paste, Sunflower Oil, Sugar, Salt, Basil, Oregano, Garlic), Beef Stock (contains Beef Stock, Salt), Vegetable Stock (contains Concentrated Vegetable Juice (Carrot, Onion, Leek), Salt, White Pepper), Black Pepper, bay Leaf, Sea Salt.
Allergen Advice: for allergens see ingredients in bold.
Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.
|NUTRITION||per 100g||per portion (250g)|
|Of Which Saturates (g)||3.7||9.3|
|Of which sugars (g)||0.3||0.8|
Simply store in a cool dry place such as a kitchen cupboard or pantry.
Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.
Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.
Suggestion: Devour with a portion of oven baked celeriac chips.