Sausages division

Good sausage makers are as discriminating about what goes into sausage as winemakers are about selecting grapes. The procedure of stuffing meat into casings remains basically the
same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.

Sausage grew in popularity and brought fame and fortune to many sausage makers and to various cities. Today more than 250 varieties are sold, and many of these can be traced back
to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in "quick-and-easy" meals.

Sausage is a convenient food available in a great number of varieties and flavours. Sausages are an excellent source of high quality protein, containing all the essential amino acids in appropriate amounts necessary for growth, maintenance and repair of body tissue. Sausage also provides significant amounts of vitamins and minerals. Tasty Bake sells a high proportion of its daily output to fish & chip shops, take-aways, pubs, clubs and other caterers. Tasty Bake’s sausages are renowned for their quality and taste and not least for the minimal ‘splitting’ of skins when being cooked in a deep fat fryer. Many of the U.K’s top food distributors include Tasty Bake sausages in their range. Best results are achieved when cooking Tasty Bake’s sausages from frozen. Tasty Bake manufacture a range of IQF (Individually Quick Frozen) sausages & saveloys for all occasions.

Sausages:

• Premium Pork 4’ – 40 per 4,54kg case
• Premium Pork 6’ – 60 per 4,54kg case
• Premium Pork 8’– 80 per 4,54kg case

Saveloys:

• Saveloys 4’ – 36 per 4,08kg case
• Saveloys 6’ – 54 per 4,08kg case