At Moyallon we believe that the integrity of the ingredients going into any products is essential.

Steak burgers are all made fresh to order every morning with 95% visual lean meat and seasoning.

Sausages are made with 70% lean meat, rusk, water and seasoning and of course depending on the sausage other tasty ingredients are added such as sun-dried tomatoes , leek, garlic, apple juice, crackled black pepper, Guinness, herbs etc.

The sausages are filled into natural casings and tied by hand, so they look good, taste great and your customer can be safe in the knowledge that they wont be chewing on unidentifiable ‘crunchy bits’.

It is essential that the sausages are cooked slowly; either grilled, fried or slow roasted in the oven so they are cooked through but remains juicy and full of flavour.

Simon Dougan from the Yellow Door Deli has provided us with a list of his ultimate burger and sausage combinations.

 Ultimate burger suggestions:

• With dressed rocket leaves, melted mozzarella and sun-blushed tomatoes.
• With onion marmalade and Gruyere cheese.
• With tomato chilli jam and fresh coriander.
• With chargrilled marinated field mushrooms and blue cheese

• Steak and Guinness sausages with caramelised onion mash
• Saddleback pork, sundried tomato and basil sausages with olive oil and parmesan mash
• Wild Boar and leek sausages with garlic crushed new potatoes
• Lamb, mint and rosemary sausages with champ and redcurrant gravy
• Venison with colcannon and juniper red wine gravy