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"I have to say they are Very Good" Rick Stein |
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| OUR SAUSAGES |
Olleys Original Whole Hog Sausage...
The Sunday Roast .... In a Sausage !!
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| Olleys Original Whole Hog Sausage |
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Our trademark sausage. A classic English sausage but different - we use ALL the Fillets, even the pork loin. Coursely ground with Sage, Rosemary & Thyme: Our best Recommendation is the Chefs who serve them. |
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| Olleys Toulouse Sausage |
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Coursely ground Yorkshire pork. Simple salt & pepper seasoning. The Connoisseurs choice. All meat. No rusk. |
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| Olleys Chorizo Sausage |
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This fresh chorizo produces a lovely rich red oil during cooking to use as a dressing. Seasoned with Chilis. Paprika & Garlic. All meat. No rusk. Not too spicy. |
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| Olleys Sicilian Sausage |
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For lovers of Italian food, this Italian sausage, seasoned with Chillis, fennel seed &garlic. All meat. No rusk. |
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| Olleys Cumberland Sausage |
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Traditional recipe, this big sausage is sold unlinked. Subtle seasoning, salt, pepper, cayenne and nutmeg. All meat. No rusk. |
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Prices per Kg |
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All Sausages are free from artificial colours and flavourings
We also have a variety of Locally Cured and Smoked Meats and Hand Made Chutney Click here |
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"The Best in the Business" |
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Some of our Customers |
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Robert Ramsden , Yorkshire Professional Chef of the Year 2005 |
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,  White Horse and Griffin, Whitby , Castle Arms, Snape 
General Tarleton, Ferrensby
Yorkshire County Cricket Club Moortown Golf Club  |
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| "Exceptional" |
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| Bruce Elsworth, Angel, Hetton |
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| "Excellent" |
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| Barrie Higginbotham, Old Deanery, Ripon |
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| "Wonderful" |
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| Linda Hearn, Slow Food North Yorkshire |
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| "First Rate" |
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| Michael Wignall, Devonshire, Bolton Abbey |
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| Testimonials |
Sausages |
Order |
Map |
Recipes |
Contact Us |
About Us |
Trade |
History |
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Olley Clarke solicitors |
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