🔥 Lunchtime just got an upgrade 🔥
Project Sausage is proud to be working with Beans on Fire ☕️—and we’re bringing the goods for your lunch break.
From tomorrow, our Cornish pasties will be coming out fresh from the oven, ready to fuel your day. Crisp, golden pastry with a rich, hearty filling… proper comfort food done right.
Swing by Beans on Fire, grab a pasty, and make lunch something to look forward to.
#ProjectSausage #BeansOnFire #LunchSorted #CornishPasty #FreshFromTheOven ComfortFood
My second Pop Up went so well — thank you and diolch yn fawr to everyone who came by and supported me!
A special thank you to David for his advice and generosity, @rahyjaacca for her help on the day, and as always, @emily_in_france for her continuous support, social media magic, and for taking the best photos 📸
I’ll be taking a little break for May, but I’ll be popping back up in June 💛🏴
57 rue du Chemin Vert : @projectsausage - un Deli britannique au service du quartier.
Pies, sausage rolls et sandwiches de saison, préparés frais chaque jour. Venez découvrir nos formules déjeuner. #villagepopincourt #paris11 #petitscommerces
Warm millk chocolate and toasted hazelnut Welsh cakes will be available on Sunday at my pop up!
Popping up at Project Sausage on Sunday, 19th April, 10am-4pm (or until sold out!)
THE SCOTCH EGG 🇬🇧
The Scotch egg is believed to have been created in London in 1738, often linked to the famous food retailer Fortnum & Mason, who sold them as a convenient snack for wealthy travellers setting off on long journeys.
At the time, travel was slow and food needed to be filling, durable, and easy to carry. The Scotch egg solved that problem — a whole meal wrapped into one neat package. It quickly spread beyond London and became a staple of British life, turning up in pubs, bakeries, lunchboxes, and picnic baskets across the country.
Despite the name, it’s not Scottish. The term may come from the old cooking method of “scotching,” meaning to coat or encase meat.
Nearly 300 years later, the Scotch egg is still one of Britain’s best-known comfort foods — simple, practical, and satisfying.
At Project Sausage, we keep it traditional:
Free-range egg, seasoned sausage meat, crisp breadcrumb coating.
Made fresh in-house, every day.
A proper British classic that has stood the test of time.
So excited to share the menu for my second pop-up on Sunday, 19 April! There will be two brand-new Dragon Cake flavours as well as the much-loved traditional. Plus, there will be both veggie- and meat-based savoury items and the very popular Bara Brith fruitcake.
Popping up Sunday, 19 April at Project Sausage from 10:30am to 4pm or until sold out.
Can't wait to see you there!
Hot Cross Buns are one of Britain’s oldest seasonal bakes.
Traditionally eaten on Good Friday, the cross on top carries religious meaning — but the buns themselves go back even further, to early spring baking with spices and dried fruit after the winter months.
Simple ingredients.
Made properly.
This year, we’re also doing something a little different.
Hot Cross Bun Sandwich
Bacon, egg, spinach & spiced homemade ketchup.
A vegetarian version will be available too.
This Friday & Saturday only.
🍫✨ This week’s special: our homemade Guinness cake is here!
Rich, moist, and deeply chocolatey, with that signature hint of Guinness bringing out bold, malty flavors in every bite. Topped with a smooth, creamy frosting, it’s the perfect balance of indulgent and comforting.
Available for a limited time only — come grab a slice before it’s gone! 🍰🍺. @lefooding@timeoutparis@sortiraparis.officiel
