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Smokey Bacon Sausages – Packed Full of Flavour

At Owton’s, our sausages are produced using state-of-the-art equipment and meat from higher welfare animals. With a history of award-winning sausages, our butchers know how to make a sausage that is perfect for barbecuing, frying or baking.

The animals used in our sausages are fed a varied and nutritious diet, leading to a better life on our farms. The result? Smokey Bacon Sausages that tastes exactly how they should. The Owton’s way!

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About The Cut

Rolled Silverside

Silverside of beef, is a lean cut from the hindquarter of the cow, specifically from the outside of the leg. It is named for the silver-like membrane covering its surface – known for its firmness and relatively low fat content, silverside is best suited for slow cooking methods such as braising or roasting, which help break down its tough fibres and improve its flavour. For rolled silverside, the meat is trimmed, rolled, and tied by our butchers, forming a uniform shape that makes it ideal for roasting!

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Our Rolled Beef Silverside (1.9 to 2.1kg) is a lean, traditional roasting joint that’s ideal for Sunday lunches, family gatherings, or slicing for cold cuts through the week. Taken from the hindquarter, it’s naturally lean and benefits from slow, even roasting.

For a medium finish, roast at 180°C for around 1 hour 45 minutes, or until the internal temperature reaches 60 to 65°C. Rest well for at least 20 minutes before carving to keep it tender and juicy.

Serve with crispy roast potatoes, Yorkshire puddings, seasonal veg, and a generous spoon of horseradish for a proper roast dinner. Leftovers are excellent in sandwiches, wraps, or cold meat platters.

Keep chilled and use within 3 days, or freeze on arrival to enjoy later.

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What’s the best way to cook a silverside beef joint?

Silverside is a versatile cut that’s perfect for both roasting and slow cooking. For a classic roast, cook at 180°C for 20 minutes per 450g plus an additional 20 minutes. For extra tenderness, slow-cook with stock and vegetables for 4–6 hours until the beef is fork-soft.

Should I rest silverside beef after cooking?

Yes, always rest the joint for at least 15–20 minutes after cooking. This helps the juices redistribute, resulting in more tender, flavourful slices when carving.

What’s the difference between silverside and topside beef?

Silverside comes from the hindquarter of the cow and has slightly more connective tissue than topside, making it ideal for slow roasting or braising. It offers a firmer texture and rich beefy flavour, especially when cooked slowly.

How many people will a silverside beef joint serve?

As a general guide, allow 200–250g of raw beef per person. A 1.5kg silverside joint will typically serve around 6 people, depending on appetites and sides served.

Wondering What To Do With Rolled Beef Silverside?

Owton’s Christmas Roast Beef Recipe
10.10.23

All Products

Rolled Beef Silverside (1.9 – 2.1kg)

Rolled Shoulder Pork (2Kg)

Rump Steak (1 x 454g, 16oz)

Rump Steak (2 x 225g)

Shoulder of Lamb on Bone (2 x 500g)

Sirloin on the bone (1 x 340g, 12oz)

Sirloin Steak (2 x 225g)

Skinny Pig Sausages (8, 560g)

Sliced Ham (250g)

Sliced Ham (500g)

Sliced Honey Roast Ham (250g)

Smoked Back Bacon (2.25Kg)

Smoked Back Bacon (450g)

Smoked Gammon Joint (2.4Kg)

Smokey Bacon Sausages (8, 560g)