Description

Good To Know

Ingredients & Nutritional's

Pork Sausage Meat 48% (Pork (83%), *Water, Breadcrumbs ( Fortified Wheat Flour, (Calcium Carbonate, Iron, Niacin, Thiamin), *Salt, Yeast), Seasoning (*Sea Salt, Rusk* ( Fortified Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), *Salt, Yeast), Black Pepper, Coriander, Nutmeg, Mace, Antioxidant (Ascorbic Acid))) Bacon 24% (Pork Belly 96%, *Sea Salt, Sugar, Preservative E250), Onions 16%, Breadcrumbs (Wheat flour), Calcium Carbonate, Iron, Niacin, Thiamin), *Salt, Yeast), Butter (Milk), Sage, Black pepper, Thyme, Preservative (Citric Acid). * Denotes Non-Organic Ingredients. See allergens in Bold

Our Farms & Suppliers 

Pegoty Hedge is a family-run, organic mixed farm in Worcestershire with farming roots stretching back four generations. Committed to organic principles, the farm has cultivated a thriving natural environment along the River Severn, supporting the growth of wild birds, bees, insects, and butterflies. Since 2008, Pegoty Hedge has been handcrafting meals in small batches from scratch, using only the finest organic ingredients and home-grown produce, inspired by original family recipes. Each meal reflects their dedication to passion, provenance, patience, and pride.

How To Cook 

We recommend:

• Cooking time:
• • If the roulades are thawed, cook for approximately 25-30 minutes.
  • If cooking from frozen, allow for 45-50 minutes. Cover them loosely with foil for the first half of the cooking time to ensure they cook through without over-browning.

• Check doneness:

  • Use a meat thermometer to check the internal temperature of the roulades. They should reach at least 74°C (165°F) in the centre to ensure they are safely cooked.
  • If you don't have a thermometer, cut into the roulades, and make sure the juices run clear and the pork is no longer pink.

• Crisp the roulades:

  • For the last 5-10 minutes of cooking, remove the foil if used and increase the oven temperature slightly to help crisp the exterior.

• Rest and serve:

  • After cooking, let the roulades rest for 5-10 minutes under loose foil to allow the juices to settle.
  • Serve with your choice of sides, such as roast potatoes, vegetables, or gravy.