Cooking the samples for you to taste
Toulouse, Lincolnshire, London breakfast sausages
Pork and ale sausages, made in association with Bexley brewery, the local brewery
Pork and black pudding, Lincolnshire and Toulouse sausages
18 gourmet sausages for a tenner!

Gourmet Sausages is synonymous with first-class products. They have an extensive professional range of items, which all-meet stringent manufacturing quality and safety standards. Our reputation is second to none. They always aim high, and never miss!

Hall Place Farmer's Market is the nearest farmer's market to us and where we regularly buy their sausages - Chef

Our sausages

The London Breakfast: A traditional sausage made from 80% using prime shoulder and belly pork bulked with bread, milk and special seasoning.

Honey & mustard: 80% shoulder & belly of pork, English mustard, honey, mustard seeds salt & black pepper

Premium Cumberland: Gluten free: A real meat treat made with 97% prime shoulder and belly pork with fresh parsley and special seasoning.

The Italian: Gluten free: A different take on the meaty sausages made with 96% prime shoulder and belly pork, but with the amazing addition of fennel, garlic red wine and Italian seasoning.

The Spanish: Gluten free: Prime shoulder and belly pork with fresh red peppers, mint, garlic, a hint of chilli and seasoning.

Pork and Leek: Gluten free: A real favourite containing 80% shoulder and belly pork. The leeks set off the prime pork meat perfectly.

Pork, Apple and Cider: A Kentish delight as the sweetness and sharpness of the apples and cider combine to let the pork flavours burst through.

Creole Smokey: Another unique meaty sausage that’s a bit different as it combines the Creole spiciness with a tangy smoked flavour.

Toulouse: Gluten free: The king of French sausages given an English slant with 95% prime meat, more than they would ever dream of using in the South of France.

Lincolnshire: A traditional English sausage containing sage and special seasoning.

Chicken and Mushroom: Another very tasty breakfast sausage made from free-range chicken, mushrooms and special seasoning.

Pork and Caramelised Onion: This one is for those with a sweet tooth, a beautiful explosion of flavour containing 88% prime shoulder and belly pork.

Pork and Black Pudding: Ideal for breakfast with the subtle flavour of black pudding.

Pork and Chilli: A sausage with a kick for those who like it hot, but not too hot!

Lamb and Mint: Gluten free: These lamb sausages uphold the great tradition of complementing the prime meat with mint.

Lamb and Rosemary: Gluten free: Again, these lamb sausages uphold the great tradition of complementing the prime meat with rosemary.

Love it or Hate it: Marmite sausages: We tried these at Christmas time (2015) - Very nice they were too. Not sure if they always carry these.

Pork and Chestnuts: A traditional sausage for the Yule. (CONTAINS NUTS)

The Stanhill Banger: A sausage prepared especially for Stanhill Farm containing fresh parsley, fresh sage, fresh thyme and with mustard seeds and special seasonings.

Pork, Smoked Applewood, Ham and Chives: What a combination of ingredients and flavour! Lush.

Merguez: A taste of Africa is achieved by using fine spices blended with prime lamb.

Also available (seasonal)

  • Burgers
  • English Smokey Back Bacon (Dry cured)
  • Whole Sirloin
  • Sirloin Steaks
  • Chicken Breasts

Geographic Location

Unit 8
Little Acre Farm
Bunkers Hill
DA14 5EX





Where to buy our sausages

Farmers' Markets

First Sunday of every month
  • Dartford Market
Third Friday of every month 10 am - 2pm
  • Bexley Village
Every Friday - 9:30 am - 11:30 am
  • Wilmington
Every Thursday - 9:30 am - 11:30 am
Third Sunday of every month - 10 am - 3 pm
Every Saturday 10am - 3pm
  • Chatham Dockside Outlet
Chatham, ME4 3ED
Second Saturday of every month
Third Sunday of every month
Every Saturday
First and third Sunday of every month - 10 am - 12 pm

Cooking sausages in the oven

A nice easy way to cook sausages is to use the oven. Pop the sausages on a lightly oiled baking tray, with a chopped onion and a few herbs, sprinkle with black pepper and cook at 200° C (400° F - gas 6), in the middle of the oven for 30 minutes, turning once. A lot easier than frying!

200° C (400° F - gas 6) - middle of the oven - turn once

Product Gallery

Chef's notes

We tried the Toulouse sausages this Sunday and I have to say they were some of the best sausages I have ever tried. The skins were just right, not too thick, seasoning was perfect, full of flavour with nothing too overpowering, not fatty, they kept their shape and size when cooked. 1st class. I'll be back for more soon!.

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