These Cambridge Sausages are made from a blend of coarse pork and aromatic herbs & spices. What’s more, they’re infused with a fragrant mix of Ginger & Nutmeg.
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include our pack of four Cambridge Sausages,
Our fragrant pork sausages are ideally served on a bed of mashed potato, with a thick gravy drizzled over. However, they are just as nice when used in a Sausage and Kale traybake.
To serve 4, you’ll need:
8 Cambridge Sausages – that’s 2 packs
1 packet of St Marcus dried apricots
600g of prepare butternut – we like a butternut and sweet potato mix
1 red chilli – deseeded
1 teaspoon cumin seeds
Start by preheating your oven to 180°C, while you prepare the tray. Add the sausages, butternut, chilli, and cumin seeds together. Drizzle with a bit of olive oil and slide the tray into the oven for 40 minutes. Once the time is up, remove your tray from the oven. Before adding the kale to it, boil a full kettle of water and pour over you kale in a colander. This will give the kale a vibrant green colour. Add it to the tray and bake for another five minutes. Serve with greek yoghurt and/or Sriracha sauce.
If you’d like to make an additional sauce, click here for the recipe.
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