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Haute Couture Meets Haute Cuisine

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Porkinson is a reliable, upmarket supermarket sausage. It sponsored top British designer Tristan Webber's after-show party at London fashion week. And, to celebrate unveiled its collection of canapes.

Porkinson was invented by fashion photographer Norman Parkinson. Porkinson has made appearances at the food halls of Harrods and Fortnum & Mason, the tables of Langan's Brasserie, not to mention the grandest society dining tables including Number 10 over the years.

Porkinson sausages are available from leading supermarkets including Waitrose, Sainsburys, Safeway, Morrisons and Somerfield, priced from £2.45 for six Original Porkinson Bangers or 10 Chipolata Porkinson Bangers.


Makes 24

Tortilla base:
25g butter
1 tbsp olive oil
750g Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm pieces
150 ml single cream
10 free range eggs, lightly beaten
salt and pepper
1 pack Original Porkinson Sausages
300g Halved cherry tomatoes
50g brown sugar
175ml Balsamic vinegar

1. Slowly saute in diced potato in olive oil until cooked a la dente, drain the oil.
2. Mixed beaten egg with a touch of cream and season.
3. Line baking tray with parchment and put in potato and top with egg mix. Mix will be 1/2 inch in tray.
4. Slowly bake at 150 degrees for approx 20 minutes.
5. Top the cherry tomatoes with balsamic vinegar and brown sugar.
6. Slowly bake at 100 degrees for 45 minutes - allow to cool.
7. Meanwhile cook sausages in the oven, as directed on the pack.
8. Compile - cut tortilla into round shapes with cutter.
9. Place a small amount of oil on base, place tomato and sliced sausages on top, garnish with leaf.


Makes 24

3 Original Porkinson Sausages
250g potatoes, peeled, cut into chunks
A little milk and butter
1-2 teaspoons coarse-grain mustard
Salt and freshly ground black pepper
1 pack 24 mini pastry tartlets
About 30g frozen peas
For the red wine jus:
1 medium shallot or small onion, peeled and finely chopped
A knob of butter and a little oil
5 tablespoons red wine
150ml beef stock or water
Sprig of rosemary
Corn flour or gravy granules
Salt and freshly ground black pepper

1. Make the red wine jus: brown the shallot or onion in the butter and oil over a low heat, for 10-15 minutes.
2. Add the red wine, let it sizzle and then add the stock or water and the rosemary. Bring to the boil and simmer for 10 minutes.
3. Cool for a few minutes then puree the mixture to make it smooth, if you prefer.
4. Meanwhile, cook the sausages as directed on the pack.
5. Make the mash: cook the potatoes in a pan of boiling salted water until tender. Drain well. Add some milk and butter, reheat and then mash until smooth. Stir in the mustard and seasoning.
6. Heat the tartlet cases through in a hot oven for about 3 minutes. Pipe or spoon hot mash inside. Arrange a slice of hot sausage on top and a few peas (heat in the microwave for 30 seconds).
7. Reheat the gravy and thicken with corn flour or gravy granules, if necessary. Spoon a little over the mash. Serve warm.


Makes 24
1 pack Porkinson Chipolata Sausages
4 tbsp oil
For the batter:
125g plain flour
Salt and freshly ground black pepper
1 tsp mustard powder
2 teaspoons thyme leaves ? fresh or dried
2 large eggs
300ml semi-skimmed milk
2 trays of patty or bun tins, preferably non-stick

1. Pre-heat the oven to 220C or Gas Mark 7.
2. While the oven heats up, make up the batter by mixing the flour, seasoning, mustard powder and thyme in a large bowl, add the eggs and a third of the milk and whisk well to make a smooth batter, full of bubbles. Stir in the rest of the milk and leave the batter to stand. Cut each sausage in half and put a half in each patty tin.
3. Spoon half a teaspoon of oil into each well of the patty or bun tin and put in the oven to cook for 5 minutes until the oil is very hot.
4. As quickly as possible, remove the bun tins from the oven and pour the batter into the wells so that each one is half full. Put back in the oven and cook for 20-25 minutes, without opening the oven door, until they are well-risen and crispy.
5. For best results, cook one tray of toads at a time.

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