Red Thai Curry Sausage

A Thai street-food classic reimagined as a sausage — rare breed British pork shoulder packed with red curry paste, coconut milk, lemongrass, galangal, kaffir lime, and birdseye chilli. Fragrant, fiery, and genuinely complex. Cook low and slow to let the aromatics come through.

Pack of 3 sausages · Net weight: 450g · Sent frozen

Allergens: SULPHITES / SHELLFISH / FISH

Ingredients: Rare Breed British Pork, Coconut Milk, Red Thai Curry Paste, Lemongrass, Red and Green Pepper, Birdseye Chilli, Jasmine Rice, Ginger, Galangal, Fried Shallot, Garlic, Toyster Coconut, Lime Leaf, Curry Leaf, Red Chilli, Rice Flour, Cracked Black Pepper, Fish Sauce (FISH), Fresh Coriander, Shallot, Palm Sugar, Shrimp Paste (SHELLFISH), Sea Salt, Preservative E221 (SULPHITES), Hog Casing.

Hand-tied using natural animal casings — lengths and weights may vary by ±10%.

COOKING INSTRUCTIONS
Defrost thoroughly before use.

Fan Oven: 150°C for 30 minutes (flip halfway)
Air Fryer: 110°C for 30 minutes (flip halfway)
BBQ / Grill: Low–medium heat, indirect method. Move over coals at the end to crisp the skins.
Smoker: 80°C for 1 hour, raise to 110°C until internal temp reaches 72°C. Ice bath to stop cooking if storing.

Cooking times are a guide only — equipment varies.