These sausages taste like this because of how the pigs live, not what the label says.

Sausage casserole from our own Oxford Sandy and Black piggies.

These sausages come from Oxford Sandy and Black pigs that live outside, doing what pigs are meant to do.
Rooting in the soil, eating grass, brambles, acorns and whatever else they can find.

They move more, they forage more, and they grow a bit slower.
All of that builds proper flavour, proper fat, and sausages that actually taste like pork.

Nothing fancy.
Just good pigs, good lives, and a slow cooker.

Slow cooker sausage casserole
Brown the sausages in a pan first to get some colour.
Put them into the slow cooker with:
sliced onions
chopped carrots
garlic
tins of chopped tomatoes
tomato purée
dried herbs (thyme or mixed herbs)
Worcestershire sauce
homemade stock can be beef or chicken

Cook on low for 6–8 hours or high for 3–4 hours.
Serve with mash, crusty bread, or just eat it straight from the bowl.
That’s usually what happens in our kitchen.