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Harrogate 97% Pork Sausages A succulent, meaty sausage made from 97% tasty pork from the best quality shoulder and prime belly, blended with Balsamic vinegar and simply seasoned with sea salt and white pepper. Our customers love this lean but juicy sausage; old-fashioned and wholesome it's A Real Taste of the Country. The Harrogate 97% is also wheat, gluten and dairy free. One of the first sausages in the debbie&andrew’s range, these delicious sausages were developed around the kitchen table with the help of family and friends, and they were sold in farmers' markets and local delis. Now they're available in some of the UK's biggest supermarkets. This stripped back and straightforward approach has resulted in the Harrogate 97% achieving popularity with thousands of people both with and without food sensitivities. The Harrogate 97% is a firm family favourite and is appreciated throughout the year from warming winter sausage suppers to sizzling barbeques and summer salads. 100% British Farmed Pork Only Prime Cuts Made with Passion Gluten, Wheat and Dairy Free

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Ingredients Pork (97%), Salt, Water, White Balsamic Vinegar [Wine Vinegar, Grape Must, Preservative: Sodium Dioxide], Coriander, White Pepper, Pimento, Chilli Powder, Preservative: Sodium Sulphite. Filled into natural pork casings. Allergy Advice For allergens see ingredients in bold

Typical values per (62g) per

(grilled) sausage 100g

Energy 471kJ 924kJ

114kcal 223kcal

Fat 7.7g 115.0g

of which saturates 2.9g 5.6g

Carbohydrate 0.5g 0.5g

of which sugars <0.5g <0.5g

Fibre 3.7g 7.2g

Protein 9.3g 18.3g

Salt 0.74g 1.45g

This pack contains 6 sausages.

Sausage and Egg Muffins Recipe Prep Time – 5 minutes, Cooking Time – 35 minutes Serves 3 What You Need 1 pack debbie&andrew’s Harrogate 97% Pork Sausages 6 eggs 3 English muffins (if you can’t find Gluten Free, try Gluten Free Rolls) Butter to spread A little olive oil Salt and pepper What You Do Preheat your oven to 190°C/375°F/Gas Mark 5. Drizzle a little oil into a baking tray and place the sausages in the tray. Roast in the preheated oven for 25 minutes, shaking the tin once or twice in that time. Remove the tray from the oven and drain the sausages on kitchen paper. When they have cooled a little, cut each in half lengthways and drain on kitchen paper again. In a large frying pan, fry the 6 eggs (to taste) in a little hot oil. Season with salt and pepper and put to one side. Meanwhile, half and toast your muffins (in your toaster if they fit, under the grill if not). Spread all 6 halves generously with butter. Place the muffin halves on plates – 2 to each plate. Top each half with two sausage halves, then top each with an egg. Season with more salt and pepper and serve.

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