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Handcrafted by the Family

O'Hagan's award winning sausages are handcrafted daily using the finest fresh ingredients and absolutely no mechanically recovered meat, genetically modified ingredients, colourings, preservatives or any other artificial additives. The seasonings used are only mixed by the family. Many of the recipes have been researched over many years and are authentic dating back centuries, while others are O'Hagan's own creations. O' Hagan's pride themselves on having been pioneers in the Great British sausage revival of the 1980s, leading to a vast improvement in quality throughout the industry. O' Hagan's still adheres rigidly to Bill 'O 'Hagan's founding principles, a quality which distinguishes the company to this day from all other sausage-makers. In recognition of the company's achievements, they have twice recieved awards from the British Meat And Livestock Commission, despite never having entered a competition. As well as making Britian's finest handcrafted quality sausages, O' Hagan's provide excellent service at a variety of outside catering events and functions, such as weddings, corporate events, parties and festivals. These include hog-roasts and fantastic sausage BBQs with a variety of other services available.

Christmas Sausage Experience

The O' Hagan's Christmas package is perfect for those having to cook for a large family. For those cooking for fewer guests, the contents make ideall gifts for friends and family. Included are four different sausage meats, ideal for stuffings or homemade sausage rolls. Three different packs of chipolatas and two of cocktail sausages are also ideal for making pigs-in-blankets or for Boxing Day or New Year buffets. Finally, there are five packs of special Christmas sausages, great for any time of year. All of the sausages are made fresh and can be frozen. For coeliacs, there are a number of sausage meats, sausages and chipolatas available that are gluten free (GF).

Orders will be posted on Monday 22nd and arrive on Tuesday 23rd December. Orders must arrive by Friday 19th December, by 5.00pm.

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