Mainsgill Farm Tea Room and Farm Shop

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Online Farm Shop

Welcome to our Online Farm Shop!

In the following pages you can find all of the meat available to buy from us here at Mainsgill Farm. All of our meats are traditionally reared on our farm, by us, the Henshaw family, and we locally source our chicken.

Our beef and lamb grazes on the lush pastures of our farms, and all of our meat is allowed to slowly mature and is carefully cut by our skilled onsite butcher before being sold either online, or through our on-site shop. We are passionate about farming and about the welfare of our stock, and are proud that we raise the highest quality animals, which in turn means the highest quality final products.

Please browse our products and don’t forget to take a look at our great value meat packs and our special offers!

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Beef & Ale Sausages

Beef & Ale Sausages
Beef sausages using carefully selected prime trimmings of our beef joints. Flavoured with ale for that extra kick.
  • 7 sausages per pack (454g)
  • Cling wrapped
  • Suitable for freezing
£3.50
Quantity: 
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Beef sausages using carefully selected prime trimmings of our beef joints. Flavoured with ale for that extra kick.
  • 7 sausages per pack (454g)
  • Cling wrapped
  • Suitable for freezing
All of our sausages are created at our onsite butchery by our experienced butchery team using the prime trimmings of our home-reared grass fed beef. All our beef is sourced directly from Mainsgill's farms in North Yorkshire. Two summers grass fed succler traditionally reared beef.
All of our meats are freshly prepared and vacuum packed or film wrapped at our onsite butchery.
Your order is then packaged in insulated polystyrene boxes, designed to keep the meat cool for up to 48 hours, ready for delivery to your home and can be placed directly into the freezer.
Polystyrene boxes make excellent insulated food containers and provide the very best insulation for temperature sensitive products in transit. No other packaging material insulates as well or is as cost effective.
Delivery cost: £8.00. All orders are placed on next day courier service and subject to our delivery guidelines and a member of our sales team will confirm the expected delivery date once your order is placed.
If you wish to arrange a specific delivery day, please enter the desired date into the "order notes" or select your preferred date using the date picker during the checkout stage; or contact our service team who will be happy to help with your request. e: info@mainsgillfarm.co.uk | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Sausage and Kidney Casserole

Sausage and Kidney Casserole 

Ingredients

  • 4 lambs kidneys, cleaned and cut into quarters 
  • Salt and freshly milled black pepper 4
  • 50g/1lb beef and ale sausages
  • 1 small onion, peeled and chopped 
  • 2 leeks, thinly sliced 
  • 2 medium carrots, peeled and sliced 
  • 15ml/1tbsp plain flour 
  • 1-2 fresh bay leaves 
  • 450ml/¾pint good, hot lamb or vegetable stock 
  • 10ml/2tsp English mustard powder 
  • 1 x 400g can chopped tomatoes 
  • 45ml/3tbsp freshly chopped flat-leaf parsley
  •  For the herb dumplings:
  •  175g/6oz self-raising flour 
  • Salt 75g/3oz butter, cubed 
  • 30ml/2tbsp freshly chopped flat-leaf parsley 
  • 60ml/4tbsp cold water 

Method

  • Preheat the oven to Gas mark 3, 170°C, 325°F. 
  • Place the kidneys into a small bowl and season. 
  • Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes. 
  • Add the kidneys and cook for 2 minutes until brown. Transfer to a 1.2L/2pint ovenproof casserole dish.
  •  Add the vegetables to the frying pan and cook for 3-4 minutes until brown and transfer to the casserole dish. Sprinkle over the flour. 
  • Stir in the remaining ingredients, cover and cook in the oven or on the hob for 1½ hours, stirring occasionally. 
  • Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside. 
  • 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered. 
  • Remove the bay leaves before serving.