Wallers' award-winning sausages and pies

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 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:- • 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. • Pork, Pear & Cinnamon; The Colwall Sausage: A delicious sweet sausage; soft pear blended with Cinnamon really enhances the free-range pork’s natural sweet taste.

Wallers’ award-winning sausages, all made to the Wallers’ Standard

Award-winning Family Butchers D.T.Waller & Sons

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Ledbury: 71 The Homend, Ledbury, Herefordshire HR8 1BP Telephone/fax 01531 632739 Colwall: The Butchers Shop, Walwyn Road, Colwall, Worcestershire WR13 6QT Telephone/fax 01684 540899 Everything we provide is prepared professionally for you on the premises by the Wallers’ Team - and served with a smile! At your service Monday-Friday, 8 to 5 : Saturday: 8 to 4 Quality Choice Value Locally bred & reared