Sausages and Trifle

Aug 05, 2025

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Breakfast British Food Newsletter Recipes sausages

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THIS WEEK’S PROPER PICKS!

This Week We’re Highlighting A Few Of Our Most Loved Sausages!

Plus a special trifle recipe, passed on to us by a customer in memory of her mother. It’s the kind of food that speaks for itself. No frills, just proper comfort!

SAUSAGE SELECTION!

Four British Classics, Each With Their Own Personality.

Welsh Dragon
Pork and leek with just enough chili to warm things up.

Old English
A soft-spiced, sage-forward sausage. Classic, straightforward, and always welcome at breakfast.

Pork & Apple
A mild blend of sweet and savoury, perfect in a sandwich or with mash.

Pork & Leek
An everyday favourite. Gentle onion-like flavour and savoury seasoning - brilliant in a bap!

SHOP SAUSAGES!

WHAT FLAVOUR SHOULD WE MAKE NEXT?

We’re working on a few new ideas, let us know what you’d like to see! Send us an email at: hello@parkersgb.com

RECIPE: A PROPER TRIFLE!

Mary Fallins Clyde’s Classic Recipe!

There’s something timeless about a proper British trifle, the soft sponge, the boozy sherry (if you fancy), layers of jelly, custard, fruit, and cream all coming together in one glorious dessert.

This recipe was shared with us by one of our lovely customers in memory of her mother, Mary Fallins Clyde, who was born and raised in Glasgow, Scotland. Known for her fantastic cooking and famous homemade soups, Mary’s trifle was a family favourite, and now, with permission, we’re honoured to share it with all of you.

VIEW THE FULL RECIPE HERE!

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Sausages and Trifle

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