The Sausagemeat Porky Whites use only the finest cuts of pork. It's the combination of succulent pork and just the right amount of White's unique seasoning that makes our sausagemeat such a versatile family favourite. "Where would the Christmas turkey be without stuffing? You don’t have to answer that – we all know! And I say that as someone who stoutly defends the turkey against its numerous detractors. Anyway, moving on from the turkey to the stuffing, I can tell you that this is the sausagemeat I plump for. Indeed, I’ve already got 4 packs on my Ocado Christmas order, as I was terrified of its running out if I left it to the last minute. I just couldn’t countenance that! But, like a puppy, it’s not just for Christmas. In my house, it’s a year-round favourite: it makes a fast and fabulous pasta sauce and gorgeous patties – small ones with spices and sliced spring onions in the mix for picking at with drinks, or plainer large ones to be eaten in a bun like burgers – and its sticky softness is perfectly suited for wrapping around an egg for excellent Scotch eggs!" - Nigella Lawson