Wallers' award-winning sausages and pies

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Wallers’ award-winning sausages, all made to the Wallers’ Standard Our range of home-made sausages have regularly won Gold awards. Our Pork Sausages have been Supreme Champion winners twice. So, we’re proud to be known for our Wallers’ Winners . . . . Over 30 Succulent Sausage recipes All Wallers’ Winners sausages contain a minimum of up to 77% for our traditional sausages (e.g. Traditional Pork) and 70% meat for our speciality sausages with more ingredients (e.g. Pork, Apple and Sage & Onion). Made using 100% natural skin casings. • All sausages in this list contain gluten (except where marked otherwise) and are made in a production area where celery & mustard are used & nuts stored. • All the meat in our Pork Sausages comes from Woodland Pork, sourced less than 5 miles away; our Beef and Lamb are also sourced in Herefordshire. Select from over 30 mouth-watering Wallers’ recipes, made with care. Finest locally-grown pork, beef, lamb or chicken. Regular favourites made every week, plus exclusive NEW varieties . . . .

Traditional Pork “The Champ” Pork Chipolata Same recipe as "The Champ" but made with a lamb skin to give it a smaller diameter Beef Traditional “The Hereford”, with Herefordshire beef Pork and Cracked Black Pepper Simple, yet super recipe, using cracked Black Pepper instead of fine powdered pepper, for a distinctive flavour, and wonderful after-taste Pork and Leek “Leadon Leek” Only fresh leeks are used, giving the sausage a strong, well- balanced flavour Pork and Mixed Herb “The Bosbury Banger”, a blend of Marjoram, Basil, Oregano, Sage, Thyme and Parsley, perfect for breakfast or an evening meal. Pork, Apple and Cider “The Ledbury Festival”, with Pork, Bramley Apple and Weston’s Special Reserve Cider, beautiful when cooked gently in the oven, when the apple and cider caramelise Pork, Apple, Sage and Onion “The St. George” with a Pork roast flavour, Pork is blended with Bramley Apple and Sage & onion stuffing, for a full, well- balanced flavour Pork, Bacon and Black Pudding Rather exotic, but possibly the finest breakfast sausage you will ever taste Pork, Chilli and Spinach “The Farmers Fire” Not too spicy, but a balanced mix, where the Chilli tingles the tongue and Spinach softens the texture Pork, Garlic, Onion & Herb “The Munsley Mystery” Strong in flavour, yet perfectly balanced Pork, Ginger and Coriander Awarded the Heart of England Fine Foods Speciality Sausage for the West Midlands : January 2009. Whole Root Ginger and fresh Coriander carefully rubbed together and mixed in, for a top-quality contemporary recipe “Dymock Delight” (Gluten-free pork) Smoked Pork (Gluten-free) “The Welsh Dragon” Lamb, Chilli and Garlic Gluten-free Sausages All these are made entirely gluten-free, with over 95% meat and using 100% natural casings. All gluten-free Sausages are made in a production room where celery and mustard are used and nuts are stored. All the meat in our Pork Sausages comes from Woodland Pork, sourced less than 5 miles away, with our Beef and Lamb sourced in Herefordshire. Wild Game is also used. Gluten-free • Pork: "The Dymock Delight" • Smoked Pork • Lamb, Chilli and Garlic: "The Welsh Dragon" • Lamb and Mint • Lamb & Rosemary • Venison & Mixed Herb: "Eastnor Royal" Made to order, or seasonally (though these can be made specially, given a few days' notice and a minimum order of 5 kilos) Beef & Stout O’Mally’s, with Murphy’s stout that really brings out a warm, sweet flavour to complement the Hereford Beef Beef with Horseradish and English Mustard: locally sourced horseradish & hot English Mustard to complement the traditional favourite Pork and Green Chilli Not too hot, but has a good kick to them, without being overpowering, due to the fresh ingredients which bring out the true flavour Pork L.S.D: Ledbury’s Stick of Dynamite Seriously Hot - possibly the hottest you can buy Pork and Marmite Tastes like a Twiglet, without the crunch. "You either love ‘em or hate ‘em". . . . Pork and Cheese The Gorge We grate the cheese when mixing, so that the cheese cooks equally through the sausage, giving a wonderfully creamy consistency Chorizo Pork & Lamb Meat minced coarsely and mixed with Paprika and Garlic Pork, Honey and Mustard Sweet yet spicy, using a light honey and hot English Mustard to tantalise your taste buds Pork, Celery and Stilton Diced finely, rather than minced, this is a perfect combination that blends beautifully Pork, Pheasant, Shallot and Thyme “The Oakhampton”, made originally for Lord Crane, using the pheasant from his shoot. Due to popular demand, we added it to our menu. A true game sausage where the thyme rounds the flavour Pork, Smoked Bacon and Thyme The Oaky Smoke Blended specially for the Royal Oak, Much Marcle, using Oak Smoked Bacon and Pork with fresh Thyme. Pork, Stilton and Apricot Finest Stilton is grated through the mix and blended with sliced apricot, for a sweet, creamy flavour and full, satisfying finish Pork, Wholegrain Mustard, Sage and Onion Made specially for “The Wellington Inn”, at Wellington, with distinctive complex flavours; whole grain mustard, followed by the sage then the onion. Ideal with creamy mashed potato and a wholegrain mustard gravy Pork, Worcestershire Sauce, Sage and Onion Made specially for ‘The Olde Rectifying House’, Worcester. Sage & Onion flavour comes through first, followed by Worcester Sauce. Wonderfully spicy without being too peppery or hot.

D.T.Waller & Sons Limited 71 The Homend, Ledbury, Herefordshire HR8 1BP telephone/fax 01531 632739 email prime-meat@wallers-the-butcher.co.uk