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Contact Us

Bridge Foot, 13 High Street, Boston, Lincolnshire PE21 8SH

01205 362167

info@bostonsausage.co.uk

About Us
Dedicated to making the best homemade Lincolnshire sausages, the family run Boston Sausage is a traditional butcher serving highest quality meats. Our new online store has been developed to help meet the demands of our customers as our shop becomes increasingly busy.
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  • A big thanks to these guys who have put a massive shift in the past week (in fact, few months) making all the sausages, pies and haslets. Behind the scenes but so very important!!! Enjoy your Christmas. You deserve it. An integral part of a fantastic team!!! 👏👏
  • Here we have Mrs Mountain with our last quarter wheel of Lincolnshire Poacher. With the help of our knowledgeable staff, you can crest your own perfect Christmas cheese board. Not long to go now until the big day! #cheese @poachercheese @bostonsausage #christmascheeseboard
  • Well that's the last of the national deliveries loaded. Thanks to everyone who has supported us. We've covered the whole of the UK this week and we really hope you enjoy your Christmas meal. 🇬🇧 🎄🎅🎉
  • Keep the Boston tattooists in business since 2012! #ink #butcher @sabotagenick13 😉
  • It was the last day for ordering cheese today at the farm shop. We will still be keeping plenty in stock but if there is something in particular you fancy grab it while you can. 🧀
  • Goooood Morning Cheese fans! Today I’m bigging up Baron Bigod, or ‘the Baron’ as I like to call it. This is a cows milk cheese, made with raw milk and animal rennet. It’s made in Bungay in Suffolk by Jonny Crickmore and his Montebeliarde cows. If you like Brie, you’ll absolutely love this cheese, with its cloudy soft rind and butter gold centre. Jonny makes this mushroomy, earthy cheese in small batches and gets up early in the morning to use the warm fresh milk so it’s at the perfect temperature to begin the making of this little beauty. I love the fact that it’s a proper farmhouse Brie, made by the farmer using unpasteurised milk in small batches. It really doesn’t get any better than that. Jonny and his team are so passionate about what they do. They take the utmost care during every stage of the cheese making process, from hand-ladling the curds using pelle-a-brie ladles to the hand salting. The Baron is about 8 weeks old and in that time the cheese has been able to develop its complexity. Through these weeks all the grasses and herbs the cows eat, the delicate fat molecules and cells in the special milk and the care and skills of the farmer, all combine to produce this remarkable cheese. Please come and see us @mountainsfarmshop and peruse our marvellous cheese counter, we’ve got something for everyone. X @bostonsausage @fenfarmdairy #fenfarmdairy #brie #cheese #british

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