Waitrose stock a wide range of sausages, choose from our standard range (wrapped in clear plastic), parchment range (presented in parchment paper), speciality sausages (these include free range and organic sausages and are sold in black plastic trays) and seasonal flavoured sausages which are available from the meat service counter.
The pork used in all our own-label sausages comes from the same pigs that are used for our fresh pork and we are the only supermarket that knows every farm and farmer that supplies its own-brand English sausages.
To store: Keep sausages in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw sausages that have been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw sausages.
To cook: Sausages can be fried, grilled or baked. Cooking times will vary according to the type of sausage but all sausages should be cooked thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat cooked sausages once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days. To grill sausages, preheat the grill to medium, place the sausages on the grill pan and cook for 6-12 minutes, until thoroughly cooked, turning every few minutes.
To cook sausages by frying, heat 1 tbsp oil in a frying pan. Cook the sausages gently in the oil for 10-12 minutes, until thoroughly cooked, turning frequently. Sausages can also be baked in the oven (a good method to use if you're cooking something else in the oven). Preheat the oven to 190°C, gas mark 5. Place the sausages on a baking tray and cook for 20-25 minutes, until thoroughly cooked, turning halfway through the cooking time.Individual types of sausages may have slightly different cooking times check the packet for specific instructions.
Sausages at Waitrose
A large selection of sausages are available including:
Lightly seasoned chipolatas sold in packs of 12.
Uses: Serve in freshly sliced wholemeal bread for a quick lunch or bake in the oven and serve as an accompaniment to roast chicken.
Thick cut pork sausages made with 65% pork and sold in packs of 8.
Uses: Serve in soft, white rolls with mustard or ketchup for a tasty lunch or weekend breakfast.
Lightly seasoned sausages from pigs and cattle reared exclusively for Waitrose.
Uses: Bake in the oven and use to make Toad in the Hole or serve with mash and onion gravy.
Made from selected cuts of shoulder and belly of pork from the Hampshire breed pig which is renowned for its tenderness and flavour. Sold in packs of 12.
Uses: Serve with mashed potato for a family supper.
Waitrose Cumberland Pork Sausages are made from high-quality, course cut British pork and are seasoned with sage, ground black pepper and a touch of nutmeg.
Uses: Serve in crusty white rolls with plenty of fried onions or with a spicy bean casserole and jacket potatoes.
Waitrose Lincolnshire Pork Sausages are made from high-quality, course cut British pork with sage and thyme. They are lightly seasoned with white pepper, nutmeg and ginger.
Uses: Serve with salad, sauté potatoes and wholegrain mustard.
A coarse cut sausage made with fresh English pork, red wine, fresh flat leaf parsley, fresh smoked garlic and fresh sage.
Uses: Serve in a red wine sauce with plenty of crusty bread to soak up the juices.
A coarse cut sausage made with lightly seasoned fresh English pork and fresh leeks.
Uses: Grill the sausages until just cooked and then crumble some Caerphilly or Cheshire cheese over, grill until the cheese melts and then serve with country-style bread.
A coarse-cut sausage made with fresh English pork, fresh smoked red peppers and rosemary.
Uses: Serve with walnut bread and olives or chop cooked sausage and include in potato salad.