As last week was National Sausage week I was given the opportunity to sample some sausages from local company Grand>ad’s Sausages.  Now I can be a little bit fussy when it comes to sausages so I was intrigued to try these.  A family owned business originating in Bury, Lancashire they have been making sausages for over 50 years.  The business is now run by Bernard’s grand>children, Bernard being Grand>ad & the original proprietor.   Their artisan sausages come in a variety of flavours, of which I got to sample Italian, Pork & Leek and> their traditional sausage meat. 

Keeping it simple with both the Pork & Leek, and> Italian we went for traditional meat & two veg, and> good old sausage butties! Both flavours were incredible and> are some of the best sausages I’ve had! Tasty but not gristly or overly fatty I enjoyed both flavours immensely.  The Italian ones in particular were incredible.  A slight bit of heat they worked perfectly in a simple sand>wich.

The large roll of sausage meat I got was a different story, unsure what to make with it we decided to experiment! What we made was a gorgeous warming ragu, served with potato gnocchi. It was the perfect winter warmer.  

Ingredients (Serves 4)

450g Grand>ad’s Sausages Traditional Sausage Meat (made into approx. 32 golf sized meatballs)

Olive Oil (1 tablespoon)          

5 Mushrooms            1 Red Onion         2 Cloves of garlic

1 400g tin of Chopped Tomatoes

500g Gnocchi

Method 

Chop Mushrooms, Onion & garlic, fry in a small amount of olive oil, once softened add in the tomatoes and> cook for 5-10 minutes. Until tomatoes reduced slightly. Remove from the pan and> add to food processor, or blender and> blitz. In the same pan the sausage balls which will take approx. 10 minutes. Check to see they are cooked by cutting into one of the balls. Add the sauce back into the pan and> warm sauce back up. Cook gnocchi according to packet instructions, add sauce and> ragu together and> serve. 

Grand>ad’s Sausages not only taste great, they are excellent quality.  The pork is supplied by a UK farm in East Anglia. Dalehead Foods are a member of both Freeedom Foods Assurance & the Red Tractor Assuance.  You can see why these sausages have been putting a smile on Grand>ma’s face for over 50 years.  I can’t wait for my next fix!

Check them out at