Bombay Bad Boy Sausages

The Bombay Bad Boy. In a sausage. Yes, really.

Pure nostalgia, POT NOODLE stuffed into a hog casing. British pork shoulder loaded with pot noodle-style curry spices, noodles, sweetcorn, peas, and a hit of soy — it's exactly as unhinged as it sounds, obviously I've pumped the flavour up to an 11 to aid the natural flavours.

Smoke or Oven cook and serve however you like. There are no rules here.

Pack of 3 | Net Weight: 450g | Sold Frozen

Keep frozen. Defrost in the fridge overnight. Cook thoroughly before eating.

Ingredients: British Pork Shoulder, Noodles (WHEAT), Sunflower Oil, Spices, Curry Powder, Onion Powder, Garlic, Turmeric, Red Pepper Flakes, Soy Sauce (SOY), Sweetcorn, Cumin, Cayenne Pepper, Sea Salt, Rice Flour, Peas, Malt Extract (BARLEY), Cracked Black Pepper, Preservative - E221 (SULPHITES), Natural Hog Casing

Allergens: WHEAT / SOY / SULPHITES / GLUTEN (Barley)

COOKING INSTRUCTIONS:

IF FROZEN DEFROST THOROUGHLY BEFORE USE

FAN OVEN:

150c for 30 Minutes

(Flip Half Way)

AIR FRYER:

110c - 30 Minutes

(Flip half way)

BBQ / GRILL:  

Low/Med Temp

Use the indirect cooking method (opposite side to heat source)

Move over coals at the end of the cook to crisp the skins up if you wish.

SMOKER: 

Set smoker to 80c for 1st hour, raising to 110 degrees until the internal temperature reaches 72c, then either serve or use an ice bath to stop them cooking, drain and store safely.

  
Please note these are a guideline only, cooking equipment can differ greatly.