Selection Boxes

During my long life, I have only been accustomed to standard English pork sausages. It is refreshing that Jolly Posh Foods have now started to introduce. products with herbs.. The latest with leeks. is extremely enjoyable. and both my wife and I have become fans of that. product.. When Parker's closed, we were lucky to find JPF. to replace them.. Initially, their product range was limited, but gradually they are improving. the scope of their offer. and I do hope that they continue to prosper. Their service is excellent. As are all their products.

I prepared the leek and pork sausages on the stove yesterday for dinner for my husband. They browned up so nicely and it a short amount of time dinner was ready. Husband gave the sausages 2 thumbs up!

Very good and fresh

Always great food! Best we have found and not had to import.

The thickness of the bacon has changed so that it is thicker. Whether this is a deliberate act or a malfunction somewhere with the slicer im bot sure, but the amount in the pack temains the same weight, just bow thicker and fewer slices, so something to be aware of. Bacon still the same great taste, amd tried the new smoked bacon for the first time which was also very good.

We spent 4 years in Scotland and almost every time we ate out, our kids wanted haggis. So many times the haggis was considered better than the last time! When we finally ran across Jolly Posh Foods, we took a chance on the haggis and were blown away with the taste, texture, and the feeling of being back in Scotland. For us, it was truly one of the finest haggis we have ever had. Thanks. Plus your bangers are exceptional!

Made sausage butties with the baps and the whole family loved them. I thawed them out in my small toaster oven for a few minutes and they came out nice and soft

Ordered from Jolly Posh for the first time a few weeks ago. The sausages arrived nicely packed and still frozen.

Had our first sausage meal today and everyone agreed these were amazing.

Will definitely be purchasing more in the future.

Behold, a meticulous 🌟🌟🌟🌟🌟 review of Jolly Posh’s banger roll, a culinary marvel that elevates breakfast to regal heights! No dreary transatlantic pining for Felixstowe’s foggy school days or dodging Glasgow’s rogue pebbles from a numpty mistaking you for a Celtic fan on a Rangers’ turf. Fear not, for Jolly Posh, those culinary caped crusaders, have conjured a banger roll so splendid it could charm the Queen’s corgis. After savouring two with beans and a cuppa strong enough to rouse a coma patient, I’m primed to conquer chores like a knight in shining apron.

Thawed overnight, egg-washed with the finesse of a Mayfair tailor, these rolls strutted into the air fryer at 325°F for 25 minutes, flipped at the interval like a West End panto star. Out they emerged, golden and glorious, cooling for 20 minutes before I adorned the plate with beans, HP Sauce, Heinz Ketchup, both French and Grey Poupon mustards, and Branston relish—because why choose when you can have a condiment symphony? Behold the photo, capturing this banger roll alongside its bean and topping entourage in all its glory! Each bite, whether sauced or relished, was a harkening to my tastebuds, juicier than a rom-com clinch in Regent’s Park. The crust? Crisp, not Sahara-dry, lifting my soul like a double-decker bus soaring over Tower Bridge. Beans played wingman, elevating this brekky to Michelin-star heights. Now, lounging on my sofa, I’m the most contented, sated chap in California. Five stars, no less—consult the photograph and marvel at these scrumptious titans!

Excellent quality and impressive communication regarding delivery!

Oi, mate! Picture me, practically orderin’ the whole bloomin’ lot from Jolly Posh on me first go, like some poor sod who’s just stumbled upon his breakfast soulmate and ain’t too shy to get a bit clingy—like I hadn’t had a proper brekkie in donkey’s years! Last time I was proper peckish like this was back in Manchester, freezin’ me bits off one December morn, a stone’s throw from the Cathedral, not far from Corporation Street, mind. To nab that full $20 discount, I went all out, chuckin’ this cracking loaf of bread into me basket to round off me English breakfast fantasy—though, truth be told, it ended up bein’ dinner ‘cause I couldn’t hold off ‘til mornin’ when it landed at me flat that afternoon!
Now, let me tell ya, this homemade white loaf was just what the doctor ordered—fluffy, proper lovely, like a hug in bread form. I pan-fried it in the greasy goodness left behind from me bangers, white and black puddin’, and back bacon, then slathered it with grass-fed Irish butter, a sprinkle of granulated garlic, and a cheeky dash of Worcestershire sauce. Blimey, that grilled bread had me over the moon, kissin’ the bleedin’ sky! Fair warnin’, though—after scoffin’ it, you’ll be out for the count, proper stuffed, like a teddy bear fresh back from a jaunt in Antigua. Cheers, ta!
What’s left of the loaf keeps fresh if you slice it up and bung it in the freezer. Pop ‘em in the toaster to thaw, and with a bit of Japanese mayo, you’ve got yourself the most boss turkey, avocado, lettuce, tomato, and back bacon sarnies for lunch—pure heaven, I’m tellin’ ya! Can’t wait to order this starchy gem again. Jolly Posh, you’ve turned this old cynic into a right believer—feels like a slice of paradise right here on Earth. No messin’, mates!

Och, alright, ya daft wee punter, I meant to nab some proper English tea, didn’t I? But in me haste, tappin’ buttons like I’m playin’ a fiddle at a ceilidh, I ended up with this Irish breakfast tea in the post. Total cock-up, but what a belter of a mistake, eh? This brew, with a wee splash of milk and a pinch of sugar, is the absolute dog’s bollocks for a mid-afternoon pick-me-up – ironic, innit, that “breakfast” tea’s the perfect antidote to that post-lunch kip? Picture yerself in a food coma, belly full of one too many scotch eggs (or three, no judgement, la), and this tea’s like a swift kick from a Jacobite rebel to get ya back in the game.
It’s light, subtle, like a whisper from the ghosts of Bosworth Field, but don’t be fooled – it’s got a wallop that’ll wake ya up sharper than a musket shot at Naseby. One sip and yer perched, alert, ready to smash through the rest of yer workday with the kind of thunderous graft that’d make the Black Sabbath lads, recordin’ their first album down in Birmingham’s gritty Regent Sound Studios, nod in approval. This tea’s a proper lifesaver, no messin’, and I’m dead sincere when I say it’s earned a standin’ ovation from me taste buds – though I’ll be orderin’ that English tea next time to see if it can match this craic. Pure class, this.

Alright, you proper boss human, let’s have a natter about this black pudding, yeah? I’m chattin’ to me mates, and they’re whingin’ about how they can’t stomach black pudding – blood pudding, they reckon, like they’re auditionin’ for a sob story on Eleanor Rigby’s doorstep. I’m like, “Lads, you sad sods, you’re missin’ out on a belter – go cry into your lonely rice pudding!” They haven’t got a clue what they’re lettin’ slide, the poor divs. Jolly Posh’s black pudding? Mate, it’s the absolute business, a Scouse masterpiece that’d have John, Paul, George, and Ringo writin’ a tune called “Sgt. Pepper’s Saucy Pudding Club Band” in its honour.
Got a cravin’? Sorted in eight minutes, la – sling it in a pan, flip it now and then like you’re twirlin’ a brolly on Penny Lane. No faff, just pure, dead lush scran. Bein’ stuck a million miles from the island, feelin’ like I’m livin’ in a yellow submarine far from home, I’m made up I found Jolly Posh. Now I can cobble together a proper English brekkie, no bother, with all the right bits – especially the proteins, ta very much. You Jolly Posh lot are me heroes, fixin’ this displaced Yank’s breakfast blues with a quick click on me laptop.
The post? Sound as a pound, arrives quicker than a Beatles riff. And your customer service? You Jolly Posh crew are the cat’s pyjamas, the proper bestests – bar none, not even close to a dodgy cover band. You’ve saved me from a life of naff brekkie wannabes, like some culinary Father McKenzie mendin’ me soul. Ta, you absolute legends – keep feedin’ me cravings and makin’ me feel like I’m back in Liverpool, sippin’ tea on Strawberry Fields. Yerrrrs!

Alright, you absolute legend, let’s have a proper gander at this white pudding, shall we? It’s easier to cook than dodgin’ a wayward shot at the Liverpool-Everton derby, la. Just a cheeky splash of olive oil in the pan, four minutes a side, flippin’ it every minute like you’re dancin’ round a Blue nose in the Kop. Comes out so perfect, it’d make Jurgen Klopp shed a tear of joy. Got mine frozen, slung it in a metal bowl with some water, and – boom – it’s thawed out faster than Everton’s title hopes in the ‘90s. Sliced it up in 10-15 minutes, no faff. Wrap it snug in clingfilm with a tin foil Scouser cuddle, and it’ll stay boss for weeks. Pair it with eggs, beans, and grilled toast, and it’s a breakfast so fit, it’d start a riot at Goodison Park. When it’s time to pay the piper, nothin’ – and I mean nothin’ – slaps harder than white pudding, eggs, and beans, ‘specially when you’re celebratin’ a Reds win over the Blues. Yerrrrs, la!

So glad I found Jolly Posh as a few months ago, I have memories of English Breakfast I ate in Manchester back on a cold December 2001 morning. The back bacon is very simple to pan fry. 3 minutes/side on medium heat and it comes out perfect everytime. I store the back back in the fridge an enjoy them with eggs everytime.