Freezer Sale Special: Affordable Top Quality Meats

It's been a while since we have mentioned the freezer sale, and although the weather lately hasn't been condusive to BBQs and garden parties we would like to remind you that we have a larger selection of frozen meats than you might imagine.

From speciality meats such as VenisonGoat and Kid Goat to old favourites like BeefPork andLamb.

Our hand-made Sausages and Burgers are still available with more flavours being made every week.

Freezer Sale: The very best Cheshire Beef

A small selection of 6 Week Aged Cheshire Beef cuts are still available - you really don't want to miss out on this delicious Beef!

Exquisite Topside Beef Joints (Pictured Below)

Sumptuos Beef Sirloin Steaks

Sizzling Caramelised Beef & Onion Sausages

Gorgeous Angus Beef Burgers

I really cannot stress quite how tasty these prime cuts and handmade treats are (Don't tell anyone but I'm secretly hoping you aren't going to order them so I have an excuse to take more home with me!)

Freezer Sale: Top 5 Products

Here is our top 5 pick of the week from the freezer sale products:

  1. Toulouse Goat Sausage Meat
  2. Deluxe Mutton Taster Box
  3. Cumberland Goat Sausages
  4. Caramelised Goat & Onion Sausages
  5. Mutton Diced OFF the bone (500g)

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Spicy Sausage & Chorizo Casserole

A warm, spicy casserole with lots of chilli flavours, and chorizo sausages and tomatoes. Guaranteed to warm up those wintery evenings. (Pictured at the top)

Serves: 4 People

Prep: 15 Minutes

Cook: 55 Minutes

Ingredients:

  2 tbsp Vegetable oil
  1 Onion, finely chopped
  2 sticks Celery, diced
  1 Yellow pepper, diced
  1 Red pepper, diced
  3 cloves Garlic, chopped
  250g Chorizo sausages
  400g Pork/Goat/Beef sausages
  2 tsp Chipotle chilli powder
  1 tsp Ground cumin
  1 tbsp Dried thyme
  1 tsp Black Pepper
  1 tsp Rock Salt
  45 ml Red wine vinegar
  800g Tomatoes, chopped
  1 cube Beef stock
  400 g Red kidney beans, drained and washed

 

  • Fry the onion, celery, garlic and peppers and cook gently for 5 mins.
  • Add the sausages and cook for 3 mins, then stir in the spices, Rock Salt, Black Pepper and thyme and continue cooking for 2 mins. Pour in the red wine vinegar and tomatoes and bring to a simmer. Add the beef stock cube and stir in. Cook for 40 mins.
  • Stir in the red kidney beans and cook for a further 5 mins. Serve with boiled rice and a fresh salad. Don't forget the crusty bread to mop up the juices.