Crombies have been leaders in making some of the most innovative sausages over the last 20 years. We draw from hundreds of recipes with inspiration coming from far and wide and of course with local influence too.

All our recipes have been tried, tested, refined, developed and perfected by our experienced team until we have crafted the perfect sausages recipe. This experience combined with our purpose built factory in Edinburgh makes it clear to see why our sausages are award winning.

Despite our vast array of recipes one thing is for sure; there are no gimmicks, no false promises, just honest to goodness sausages. You will always find plenty to choose from at Crombies.

All freshly prepared daily and delivered in iced polystyrene boxes to your door. We hope you enjoy browsing and eating our sausages as much as we enjoy making them.

The Sausage Range

Specialist Range

If sausages were wines these would be ‘new world’ we have taken some traditional flavours and added a twist and come up with completely new products. These are sausages for someone looking for a new flavour or taste experience.

Lucifers Matchsticks Auld Reekie Pork,leek & pancetta Piggy Black


Regional Range

Britain has a long legacy of sausage making and this range captures the essence and history of sausages from around the British Isles.

Lorne_Slicing,Thumbnail Prime_Steak,Medium
Lorne Slicing Prime Steak One O'clock Broughton Street


Traditional Range

If you like a tried and tested sausage then this is the range for you. Simple flavours that everyone knows and loves - with our own Crombies twist.

Grandads_Beef,Medium Special_Pork_Chipolatas,Medium
Special Pork Grandad Beef Farmers Pork Chipolatas


Gluten Free

While Gluten Free sausages are not new to us. We’ve taken time to develop what we consider to be amongst the tastiest gluten free sausages (also known as wheat free sausages) around.

Toulouse,Medium Pork,_Leek__Ginger,Medium
Toulouse Chorizo Pork, Leek with ginger Sicilian


Why Our Sausages Are So Good

Mr Sandy Crombie talks about our sausages, and why they are so tasty.