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All of our Chicken is fresh, locally sourced, farm assured English chicken, with the red tractor logo. For more information please visit www.redtractor.org.uk

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2 x Chicken & Mushroom Parcels
2 x Chicken & Mushroom Parcels

Two extra tender chicken fillets, topped with a melt in the middle mushroom sauce and wrapped in finest puff pastry.

£6.00
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2 x Chicken Dinners
2 x Chicken Dinners

Two finest quality English chicken breasts, stuffed with a sage & onion stuffing, topped with a Boston chipolata and wrapped in streaky bacon.

£6.50
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2 x Individual Chicken & Mushroom Pies
2 x Individual Chicken & Mushroom Pies

Tender chicken breast, mushrooms and lashings of creamy sauce encased in a buttery short crust pastry with a puff pastry lid. Suitable for home freezing.

£6.00
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Chicken Stir Fry – 500g
Chicken Stir Fry – 500g

A meal in minutes. Tender chicken breast with red onion, red & yellow pepper, fine green beans in a ginger, lemon & chilli marinade.

£4.95
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2 x Stuffed Chicken Breasts with Basil, Sun-Dried Tomato & Cheddar Cheese
2 x Stuffed Chicken Breasts with Basil, Sun-Dried Tomato & Cheddar Cheese

Fresh English farm assured Chicken Breast stuffed with Boston sausage meat, sun-dried tomato, basil and cheddar cheese. Simply roast for 35 – 40 mins or until cooked and serve with your favourite vegetables for an easy mid week treat or weekend special.

£6.50
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2 Barn reared, grain fed Chicken Fillets – 400g
2 Barn reared, grain fed Chicken Fillets – 400g

No added water with the red tractor logo (British farm assured).

£4.50
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2 Barn reared, grain fed Chicken Supremes
2 Barn reared, grain fed Chicken Supremes

Succulent chicken breast, with the skin and lower wing still attached. Ideal for roasting. No added water with the red tractor logo (British farm assured). Suitable for home freezing.

£4.50
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Diced chicken 500g
Diced chicken 500g

Finest quality English diced Chicken breast.

£4.80
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Sale!
English Chicken Fillet – 2.5kg pack
English Chicken Fillet – 2.5kg pack

Approximately 25 fillets. Bagged in two’s for convenient home freezing.

£22.50 £20.00
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2 x Mini Chicken Wellingtons
2 x Mini Chicken Wellingtons

Two extra tender chicken fillets, topped with Boston sausage meat and wrapped in finest puff pastry.

£6.00
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Sale!
English Chicken Fillet – 5kg pack
English Chicken Fillet – 5kg pack

Approximately 25 fillets. Bagged in two’s for convenient home freezing.

£45.00 £38.00
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Family chicken & mushroom pie
Family chicken & mushroom pie

Tender chicken breast, mushrooms and lashings of creamy sauce encased in a buttery short crust pastry

 

£3.95
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Farm Assured Whole Chicken- 5lb – 6lb
Farm Assured Whole Chicken- 5lb – 6lb

Fresh, moist and succulent. This farm assured grain fed chicken is the perfect Sunday roast. Suitable for home freezing.

£9.50
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Herby Roast Chicken
Herby Roast Chicken

Local farm reared whole chicken marinated in olive oil, garlic, dill, onion, tarragon and chives.

£9.50
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BBQ Roast Chicken
BBQ Roast Chicken

5-6lb English chicken marinated in BBQ sauce and placed in a roasting bag

£9.50
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2 x Lime & Sweet Chilli Chicken Breasts
2 x Lime & Sweet Chilli Chicken Breasts

Two fresh English fillets coated in a lime and sweet chilli crust. Serves 2. Suitable for home freezing

£4.20
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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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  • Mushroom Risotto with Berkswell and Bacon Lardons. 20 mins prep, 55 mins cook, serves 4. INGREDIENTS Sea salt. Black pepper. 2 large garlic cloves, crushed. 3 tbsp. olive oil. A squeeze of lime juice. 600 ml chicken stock. 200 g arborio risotto rice. 100 ml dry white wine. 200 g flat mushrooms, cleaned, halved and sliced. 3 tbsp. freshly grated Berkswell. 200g bacon lardons 200g Asparagus if in season DIRECTIONS To start, bring the stock to a boil and leave to simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook while stirring, for a minute. Pour in the wine and let it to reduce down for a few minutes until the wine and rice thicken slightly. Begin to add the stock with a tablespoon at a time, whilst stirring continuously. Wait until the rice soaks up the wine before you add the next spoonful of stock. At this point taste the rice and once it’s al dente, stir in the chopped asparagus and turn off the heat. Leave the risotto to stand for a few minutes. Next, heat a frying pan fry the lardons until they are brown and crisped. Then set aside. In the same frying pan add the mushrooms, with a little seasoning and cook until all the moisture has gone and the mushrooms are golden. Finally pour in the mushrooms to the risotto, along with a little more stock if you’d rather have a smoother, less dry dish. Stir in most of the Berkswell and add a sprinkle of salt and pepper to taste. Serve the risotto on warm plates or bowls and grate over the remaining Berkswell and top with the crispy lardons. Absolutely delicious! #risotto #berkswell #winterfood @bostonsausage Please give it a go and if you do, I’d love to see some pics x
  • Whilst working at Neals Yard Dairy I had the pleasure of driving down to Somerset on the Southwest Cheese run. This entailed visiting our suppliers in this area each week and bringing back all the delicious cheese we had selected. One of the places I was lucky enough to visit was Jamie Montgomery’s Farm in the heart of the County. Montgomery’s Cheddar is one of the few real cheddars left where traditional methods are still used. This commitment to using traditional methods has resulted in numerous accolades including Supreme Champion at the 2004 British Cheese Awards and Best Cheddar at the 2006 British Cheese Awards. In 2009 Mature Montgomery's Cheddar won a gold medal at the World Cheese Awards. It is also one of a small and exclusive list of British foods to be awarded Protection of Designated Origin (PDO) status. To be called West Country Farmhouse Cheddar the cheeses must: Be made using milk from local herds reared and milked in the counties of Somerset; Dorset; Devon or Cornwall. This ensures that the cheese has a particular texture and flavour. Contain no colouring; no flavouring and no preservatives. Be made in these four counties to traditional methods. These methods include the cheese being made by hand and the unique process known as cheddaring. They have been making cheese since 1911 and this experience has positioned them in my opinion at the top of the tree when it comes to Cheddar. Jamie uses over 200 Friesian Cows to produce his cheese. He’s fundamentally kept the whole process the same as it always has been on the farm. He doesn’t want to change anything at all, even down to type of grass the cows eat as any slight alteration can drastically change the taste of the cheese. The unpasteurised milk, the cloth bound maturing, the specifically selected starters, the ageing process, the years and years of cheese making have resulted in a cheddar that is extraordinary. An earthy and slightly nutty flavour coupled with a dry and near crystalline texture leaves a deliciously long taste in your mouth. It will keep for weeks and can be grated in its later stages. It also helps to make the best cheese scones!
  • We have the perfect way to get over the Rugby 🏉. A delicious cheese selection box to nibble on whilst drinking a few bottles of Red 🍷 @mountainsfarmshop #rugby #drowningyoursorrows
  • Thanks for keeping us and the crowds entertained all day. The Cosmic Sausages take a bow 🎶🎷🎸📯🎻🎺 #cosmicsausages #sausages #livemusic #streetperformers @lincolncastle
  • @aliceireland96 helping smash the queue yesterday. What a 🌟
  • We hope you enjoyed the day as much as we did. Thanks very much for staying loyal and choosing us. See you next year! #sausages #sausage #sausagefest #lincoln #lincolncastle #queue @lincolncastle

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