A Guide to the Wide Range of Traditional British and Irish Sausages

When it comes to comfort food, few things are as quintessentially British and Irish as a well-cooked sausage. 

From hearty Cumberland sausages to flavour-packed Lorne sausage, these meaty treats have a long history in our food culture, with each region boasting its own variety. 

Whether served in a fry-up, tucked into a sandwich, or alongside mashed potatoes, sausages play a key role in the culinary traditions of both the UK and Ireland.

Let’s take a look at some of the most iconic types of sausages from Britain and Ireland, their distinctive flavours, and how they’re typically enjoyed.

1. Cumberland Sausage

The Cumberland sausage is one of the most famous British sausages, and for good reason. This coiled sausage hails from the county of Cumberland, now part of Cumbria, in North West England. Traditionally, it’s made from pork that’s coarsely chopped rather than minced, giving it a chunkier texture than most other sausages. The seasoning is a key element, with black pepper, thyme, and sage commonly used, resulting in a slightly spicier flavour.

Cumberland sausages are usually long, coiled into a spiral, and cooked either in a frying pan or oven. They’re perfect for a classic bangers and mash or served simply with mustard in a sandwich.

2. Lincolnshire Sausage

The Lincolnshire sausage is another British classic, originating from the county of the same name in the East Midlands. Unlike Cumberland sausages, which are known for their peppery notes, Lincolnshire sausages are all about sage. The seasoning is often simple but effective, with pork, sage, and sometimes nutmeg or thyme used to create a slightly herby, aromatic sausage.

These sausages are traditionally enjoyed with breakfast or in a full English fry-up, alongside eggs, beans, and black pudding.

3. Lorne Sausage

Often referred to as square sausage, the Lorne sausage is a beloved Scottish favourite. Unlike the rest of Britain and Ireland’s cylindrical sausages, Lorne sausage is unique due to its rectangular shape. It’s made from a mix of minced pork and beef, seasoned with pepper and spices. The sausage is sold in slices, which are fried and typically served in a Scottish breakfast.

The Lorne sausage is especially famous as part of the traditional Scottish roll—a breakfast roll filled with sausage, bacon, and sometimes black pudding, perfect for a hearty start to the day.

4. Irish Sausage (Bangers)

Irish sausages, commonly known as bangers, are an integral part of Irish cuisine, found in everything from a full Irish breakfast to dishes like coddle (a traditional Irish stew made with sausage, bacon, and potatoes). Made with a fine mix of pork and rusk, these sausages have a mild and slightly sweet flavour, often enhanced with hints of herbs like thyme and marjoram.

Irish sausages are typically shorter and thicker than their English counterparts, and they’re frequently enjoyed grilled or fried with buttery mashed potatoes and onion gravy.

5. Black Pudding

While technically a blood sausage, black pudding holds a special place in both British and Irish cuisine. This dark sausage is made from pork blood, fat, and oats, which give it a firm texture and a rich, earthy flavour. Though it might not appeal to everyone’s taste, black pudding has been a breakfast staple for centuries and is often served as part of a full English or Irish fry-up.

In recent years, black pudding has seen a resurgence in popularity, even appearing in gourmet dishes, with chefs using it in salads, scallops, and even in pastries.

6. White Pudding

White pudding is very similar to black pudding but without the blood. It’s a popular breakfast item in Ireland and Scotland, made from pork, fat, suet, and oatmeal. The result is a crumbly, savoury sausage that’s slightly milder in flavour than black pudding. White pudding is typically fried and served in a traditional breakfast, but it can also be added to soups and stews for extra depth.

7. Suffolk Sausage

Suffolk sausage is an East Anglian variety that’s known for its rustic simplicity. Made from a coarse grind of pork, it’s lightly seasoned with pepper, salt, and sometimes nutmeg. Unlike the more herb-heavy sausages like the Lincolnshire, the Suffolk sausage focuses on letting the quality of the meat shine through. They’re perfect for grilling or frying and pair excellently with creamy mash or roasted vegetables.

8. Gloucester Sausage

As the name suggests, Gloucester sausages come from Gloucestershire in South West England. They’re traditionally made with Gloucester Old Spot pork, a heritage breed known for its flavourful meat. The sausages are lightly seasoned with sage, thyme, and sometimes mace. Like many British sausages, they’re best served simply, perhaps with fried onions, mashed potatoes, and gravy.

9. Welsh Dragon Sausage

Don’t let the name fool you—there’s no actual dragon meat in these sausages! Instead, Welsh Dragon sausages are known for their unique blend of pork or lamb, leeks, and chilli. The leeks give them a distinctively Welsh twist, while the chilli adds a gentle heat. They’re popular for adding a bit of spice to traditional sausage dishes like toad in the hole or sausage casserole.

10. Traditional Pork Sausage

Last but not least, the humble pork sausage is a staple across Britain and Ireland. While many regions have their own variations, the basic pork sausage is often seasoned with a mix of salt, pepper, and mild herbs like sage. It’s incredibly versatile, used in everything from sausage rolls to casseroles.

These sausages are the backbone of classic British dishes like toad in the hole (sausages baked in Yorkshire pudding batter) and pigs in blankets (sausages wrapped in bacon, usually served at Christmas).

Conclusion

The variety of traditional British and Irish sausages is a testament to the rich culinary history of the islands. From the peppery bite of a Cumberland sausage to the delicate sweetness of an Irish banger, there’s a sausage for every taste and occasion. So next time you’re planning a fry-up or a hearty dinner, why not explore one of these traditional varieties? Each one brings its own unique flavour to the table, ensuring your meal is packed with character and taste.

Sausages make a brilliant addition to any Christmas meal, breakfast or the main Christmas dinner. People often cook them alongside the turkey.

Sausage lovers, rejoice! There’s a whole world of flavour waiting for you.

https://sausagefans.co.uk/british-sausage-appreciation-society