These Jerk chicken sausages perfectly reflect the flavours of The Black Farmer’s Jamaican heritage. We have packed unmistakeably Caribbean flavours into Britain’s favourite food – the sausage! A twist on a British classic, our chicken sausages are surprisingly light and have full-on flavours. We make our gluten-free mix with a blend of red peppers, jalapeños and herbs. We then add plenty of our special jerk seasoning to provide a delightful chilli heat. Include them as a memorable part of any meal – breakfast, lunch or dinner!
If you can resist the temptation to cook them right away, our jerk chicken sausages are suitable for home freezing. Just be sure to leave plenty of time for them to thaw properly.
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 making sure they are not pink on the inside. I will send some suggestions for cooking each way so you can choose which option you prefer. To grill the sausages, we suggest you preheat the grill to medium, place the sausages on the grill pan and cook for 6-12 minutes, until thoroughly cooked through, turning every few minutes to make sure they are evenly cooked and crispy all around!
To fry, heat 1 tablespoon of oil in a frying pan. Cook the sausages gently in the oil for 10-12 minutes, also tuning to make sure each side crisps up, cook until thoroughly cooked.
Sausages baked 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 cooked through, turning halfway through the cooking time.
Also, do not reheat cooked sausages once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.
This product has a shelf life of 5 days from the date of delivery.
Product photography is representative only.
Nutritional information per 100g
|of which saturates||1.8g|
|of which sugar||1.8g|
Note: These figures may vary by +/- 20% due to the variability of the product