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

The Art of Charcuterie: Expanding Your Repertoire as a Home Chef

Charcuterie, the art of preparing and preserving meats, is a culinary tradition that dates back centuries. For the home chef, mastering charcuterie is both a rewarding challenge and a way to elevate your culinary skills. 

From classic cured meats to pâtés and terrines, charcuterie adds depth and sophistication to any meal. 

In this blog post, we'll explore the essentials of charcuterie, providing you with the knowledge and techniques needed to create your own charcuterie board at home using British measurements and spelling.

Understanding Charcuterie

Charcuterie encompasses a variety of preparations, including cured meats, sausages, terrines, pâtés, and more. The key to successful charcuterie is understanding the balance of flavours, textures, and preservation methods.

Essential Tools and Ingredients

Before you begin, gather the necessary tools and ingredients:

Sharp knives and cutting boards

Mortar and pestle or spice grinder

Meat grinder (optional, but useful for sausages)

Sausage casings

Curing salts (such as Prague Powder #1)

Sea salt, sugar, and a variety of spices and herbs

Cheesecloth and butcher’s twine

Curing Meats

Curing is the process of preserving meat using salt, sugar, and other seasonings. Here, we'll focus on dry curing, a common method used for creating classic cured meats.

Dry Curing

Ingredients:

1kg pork belly or pork loin

25g sea salt

15g sugar

5g black pepper

2g Prague Powder #1 (Available from specialist cookshops and Amazon)

2 crushed garlic cloves

1 sprig of fresh thyme

Instructions:

Prepare the Meat: Trim any excess fat and silver skin from the pork. Mix the sea salt, sugar, black pepper, Prague Powder #1, garlic, and thyme in a bowl.

Cure the Meat: Rub the spice mixture evenly over the pork. Place the meat in a resealable plastic bag, ensuring it's well-coated with the cure. Seal the bag, removing as much air as possible.

Refrigerate: Refrigerate the meat for 7-10 days, turning it daily to ensure even curing. The meat should feel firm to the touch when fully cured.

Rinse and Dry: Rinse the cured meat under cold water to remove excess salt and spices. Pat dry with kitchen paper and wrap in cheesecloth. Tie with butcher’s twine.

Hang to Dry: Hang the meat in a cool, well-ventilated area (ideally around 12°C with 70% humidity) for 3-4 weeks. The meat is ready when it has lost about 30% of its weight and feels firm.

Making Sausages

Sausages are a versatile and delicious component of charcuterie. Here, we’ll make a simple pork sausage.

Ingredients:

1kg pork shoulder, coarsely ground

15g sea salt

5g black pepper

2g ground nutmeg

2g ground mace

100ml ice-cold water

Sausage casings (natural or synthetic)

Instructions:

Prepare the Meat: In a large bowl, combine the ground pork with sea salt, black pepper, nutmeg, and mace. Mix thoroughly.

Add Water: Gradually add the ice-cold water, mixing well to incorporate and ensure the sausage mixture is well-bound.

Prepare the Casings: Rinse the sausage casings under cold water and soak according to package instructions. Thread the casings onto a sausage stuffer.

Stuff the Sausages: Fill the sausage casings with the pork mixture, being careful not to overstuff. Twist into links of your desired size.

Rest and Dry: Hang the sausages in a cool, dry place for 12-24 hours to allow the flavours to meld and the casings to dry.

Creating Terrines and Pâtés

Terrines and pâtés are rich, flavourful dishes that add variety to a charcuterie board. They are typically made with a mixture of meats, spices, and other ingredients, then cooked and set in a mould.

Pork and Chicken Liver Pâté

Ingredients:

200g pork belly, finely chopped

300g chicken livers, trimmed

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon brandy

1 teaspoon fresh thyme leaves

1 teaspoon sea salt

1/2 teaspoon black pepper

100g unsalted butter, melted

50g double cream

Instructions:

Prepare the Ingredients: Preheat your oven to 160°C (140°C fan). In a frying pan, cook the onion and garlic until soft. Add the pork belly and chicken livers, cooking until the livers are just done.

Blend the Mixture: Transfer the mixture to a food processor. Add the brandy, thyme, sea salt, black pepper, melted butter, and double cream. Blend until smooth.

Bake the Pâté: Pour the mixture into a terrine mould or a small loaf tin. Place the mould in a baking dish and fill the dish with hot water to come halfway up the sides of the mould. Bake for 45-60 minutes, or until the pâté is set.

Cool and Set: Allow the pâté to cool to room temperature, then refrigerate for at least 4 hours before serving.

Serving Your Charcuterie

A well-presented charcuterie board is a feast for both the eyes and the palate. Here are some tips for assembling a beautiful charcuterie spread:

Variety: Include a mix of cured meats, sausages, terrines, and pâtés. Add different textures and flavours to keep it interesting.

Accompaniments: Add complementary items such as cheeses, olives, pickles, fresh fruits, nuts, and artisan bread.

Presentation: Arrange your charcuterie on a large wooden board or slate. Use small bowls for dips and spreads, and garnish with fresh herbs.

Conclusion

The art of charcuterie is a delightful and fulfilling pursuit for any home chef looking to expand their culinary repertoire. By mastering the basics of curing meats, making sausages, and preparing terrines and pâtés, you can create a stunning charcuterie board that showcases your skills and impresses your guests. So, don your apron, gather your ingredients, and embark on a delicious journey into the world of charcuterie. Bon appétit!

Exploring Traditional German Regional Cuisines, Wines, and Beers

I was first introduced to German cuisine by my father who as a soldier in the British Army spent some time in Germany and he would bring home German foods and treats. Memories of these set me to thinking and, as a result, this article came into being.

Germany, a country with a rich tapestry of history and culture, is equally renowned for its diverse culinary traditions. From hearty meats and sausages to delicate pastries, German cuisine offers a plethora of flavours and textures. 

Complementing these dishes are a wide variety of regional wines and beers, each with its own unique characteristics. In this blog post, we'll embark on a gastronomic journey through Germany, exploring traditional regional cuisines, wines, and beers.

Bavaria: The Heart of Hearty Cuisine

Culinary Highlights:

Bavaria, located in southern Germany, is synonymous with hearty and robust cuisine. The region is famous for its sausages, particularly Weisswurst (white sausage) made from minced veal and pork back bacon, flavoured with parsley, lemon, mace, onions, ginger, and cardamom. Pretzels (Brezn) and mustard are traditional accompaniments. Another Bavarian classic is Schweinshaxe, a roasted pork knuckle, typically served with potato dumplings and sauerkraut.

Wines and Beers:

Bavaria is renowned for its beers, particularly those brewed in Munich, such as Helles (a pale lager), Dunkel (dark lager), and the iconic Weissbier (wheat beer). The Reinheitsgebot, or German Beer Purity Law, originated in Bavaria, underscoring the region's deep-rooted beer culture. While Bavaria is more famous for its beers, the Franconian region produces excellent wines, including Silvaner and Müller-Thurgau.

Rhineland-Palatinate: A Wine Lover’s Paradise

Culinary Highlights:

Rhineland-Palatinate is a wine enthusiast's dream, but it also boasts a rich culinary tradition. Saumagen, often described as German haggis, is a popular dish made from pork, potatoes, and spices, stuffed into a pig's stomach and then cooked. Zwiebelkuchen, an onion tart, is another regional favourite, especially enjoyed during the autumn wine harvest.

Wines and Beers:

The region is home to some of Germany's most celebrated vineyards, particularly along the Moselle, Rhine, and Pfalz. Riesling, with its characteristic balance of sweetness and acidity, is the crown jewel of the region's wine production. Other notable wines include Gewürztraminer and Spätburgunder (Pinot Noir). While wine takes centre stage, the region also produces excellent beers, with Bitburger being one of the most well-known brands.

Saxony: A Fusion of Flavours

Culinary Highlights:

Saxon cuisine is a delightful blend of simplicity and sophistication. Kartoffelsuppe (potato soup) and Sauerbraten (marinated pot roast) are staples of the Saxon diet. The region is also famous for its sweet treats, particularly Dresdner Stollen, a rich fruit bread enjoyed during the Christmas season.

Wines and Beers:

Saxony is one of Germany's smaller wine regions, but it produces some excellent white wines, including Müller-Thurgau, Riesling, and Weißburgunder (Pinot Blanc). Saxon beers, such as those from the Radeberger Brewery, are well-regarded, with Pilsner being a popular choice.

Swabia: Rustic and Comforting

Culinary Highlights:

Swabian cuisine, from the southwestern part of Germany, is known for its rustic and comforting dishes. Maultaschen, often referred to as German ravioli, are pasta pockets filled with meat, spinach, and bread crumbs. Spätzle, a type of soft egg noodle, is another Swabian speciality, often served with cheese (Käsespätzle) or as a side dish to meat.

Wines and Beers:

Swabia, particularly the Württemberg region, is a prominent wine-producing area. Trollinger and Lemberger are popular red wines, while Riesling and Kerner are notable whites. The region's beer culture is equally robust, with Märzen and Bock styles being traditional favourites.

North Rhine-Westphalia: A Melting Pot of Traditions

Culinary Highlights:

North Rhine-Westphalia's cuisine reflects its diverse cultural influences. Rheinischer Sauerbraten, a pot roast marinated in vinegar and spices, is a regional delicacy. Another popular dish is Himmel un Ääd (Heaven and Earth), a combination of mashed potatoes (earth) and apples (heaven), often served with black pudding.

Wines and Beers:

The region's beer scene is vibrant, with Kölsch from Cologne and Altbier from Düsseldorf being iconic. Kölsch, a light, crisp ale, is served in tall, thin glasses, while Altbier, a darker ale, is enjoyed in shorter, wider glasses. Though not as renowned for wine as other regions, the nearby Ahr Valley produces excellent red wines, particularly Pinot Noir.

Germany's regional cuisines, wines, and beers are a testament to the country's rich culinary heritage and cultural diversity. Each region offers unique flavours and traditions, making Germany a true paradise for food and drink enthusiasts. 

Whether you're savouring a Bavarian pretzel with a cold Weissbier, enjoying a glass of Moselle Riesling with Zwiebelkuchen, or indulging in a slice of Dresdner Stollen with a cup of coffee, the culinary delights of Germany promise an unforgettable experience.

Prost and Guten Appetit!

Exploring the Regional Varieties of British and Irish Sausages

Sausages hold a cherished place in the culinary traditions of the British Isles, offering a delectable array of flavours that reflect the diverse regions from which they hail. From the classic Cumberland to the distinctively spiced Irish varieties, sausages across Britain and Ireland are a testament to local tastes and ingredients. Join us as we embark on a savoury journey through the regional varieties of British and Irish sausages.

Cumberland Sausage

Originating from the historic county of Cumberland in North West England, the Cumberland sausage is renowned for its coiled form and robust flavour. Traditionally, this sausage is made from coarsely chopped pork, seasoned with black pepper and a variety of herbs. Its unique blend of spices, which can include nutmeg, marjoram, and sage, gives it a distinctive taste that sets it apart from other British sausages. The Cumberland sausage is often served as a long, continuous coil, making it a visual as well as a culinary delight.

Lincolnshire Sausage

Hailing from the agricultural heartland of Lincolnshire, this sausage is celebrated for its simplicity and emphasis on fresh ingredients. The Lincolnshire sausage features a coarse texture, with pork meat mixed with breadcrumbs, and flavoured predominantly with sage. Unlike the heavily spiced Cumberland, the Lincolnshire sausage relies on the natural sweetness of the pork and the aromatic quality of sage to deliver its characteristic flavour. This sausage is a staple at breakfast tables across the region, often paired with eggs and tomatoes.

Newmarket Sausage

Newmarket, a market town famous for its horse racing heritage, also boasts a renowned sausage variety. The Newmarket sausage, typically made from premium cuts of pork, is known for its high meat content and minimal filler. The seasoning blends often include black and white pepper, nutmeg, and mace, creating a balanced and hearty flavour profile. The sausage has garnered such acclaim that it has been awarded Protected Geographical Indication (PGI) status, ensuring its quality and authenticity.

Scottish Lorne Sausage

Venture north to Scotland, and you'll encounter the Lorne sausage, also known as square sausage or slice sausage. Unlike its cylindrical counterparts, the Lorne sausage is shaped into a block and sliced into squares before cooking. It is typically made from a mix of pork and beef, combined with rusk and a seasoning blend that includes coriander and nutmeg. The Lorne sausage is a breakfast favourite, often served in a traditional Scottish breakfast alongside tattie scones and black pudding.

Irish Sausages

Across the Irish Sea, both Northern Ireland and the Republic of Ireland boast their own unique sausage traditions. Irish sausages are generally made with finely ground pork, resulting in a smoother texture compared to their British counterparts. They are often seasoned with a subtle mix of white pepper, mace, and nutmeg, giving them a delicate flavour that complements their juicy texture. A beloved component of the traditional Irish breakfast, these sausages are frequently enjoyed with soda bread and a hearty serving of baked beans.

Welsh Glamorgan Sausage

In Wales, the Glamorgan sausage offers a delightful vegetarian alternative. Named after the historic county of Glamorgan, this sausage is made from a mixture of cheese (typically Caerphilly), leeks, and breadcrumbs. The blend is seasoned with herbs such as parsley and thyme, then shaped into sausages and fried until golden. The Glamorgan sausage showcases the rich dairy heritage of Wales and provides a flavourful, meat-free option that is both satisfying and delicious.

The Diversity of British and Irish Sausages

The regional varieties of sausages across the British Isles are a testament to local traditions, ingredients, and culinary creativity. Each type, with its distinct flavour and preparation method, offers a unique taste of the region from which it comes. Whether you’re savouring the peppery punch of a Cumberland, the herbal notes of a Lincolnshire, or the creamy richness of a Glamorgan, these sausages provide a delicious connection to the heritage and culture of their respective areas.

Next time you tuck into a traditional breakfast or a hearty dinner, take a moment to appreciate the history and craftsmanship behind these beloved sausages. From Scotland to Cornwall, and across to Ireland, the sausages of the British Isles are more than just food—they are a celebration of regional identity and culinary tradition.

Warrendale Wagyu Launches Gourmet Wagyu Sausages Into Waitrose

I wasn't aware Wagyu beef was produced in Britain, so I was very intrigued and more than a little impressed to learn the UK's top producer of Wagyu beef, Warrendale Wagyu, has revealed its latest product, Wagyu Sausages. 

The new addition to its range will launch in 200 Waitrose stores this Wednesday (4th October) in what is thought to be the only Wagyu beef sausage to be sold in a major supermarket.

The gourmet sausage launch follows six months of rigorous product development and recipe testing and tweaking to introduce a beef sausage with the best taste and texture possible. 

The new sausages are available in Original and Horseradish and are produced using 90% and 86% premium British Wagyu Beef. What's more, both varieties are gluten and dairy free. 

Yorkshire-based Warrendale Wagyu was founded on an unwavering commitment to supply chain transparency, product quality and total consistency. 

The team their works in close partnership with a 750-strong collective of farmers to rear herds of a Wagyu cross dairy cattle breed known as F1 Wagyu. 

The brand has been running its unique business model to produce high quality marbled Wagyu beef since 2017. They now supply to Waitrose, premium restaurants including Hakkasan and Ivy Asia and online to meat lovers across the UK.

Tom Richardson, MD over at Warrendale Wagyu says:  “At Warrendale, we're clearly very passionate about Wagyu and, of course, we want to find new ways for people to enjoy it. 

"And we're very proud of the new Wagyu Sausage. Every care has been taken at each step of the process to ensure the taste, texture and traceability are the best they can possibly be.” 

The launch comes just in time for the start of comfort food season in the UK, with the new Wagyu Sausages here to upgrade autumn and winter meals. (That's Food and Drink says: "We're actually thinking of using Warrendale Wagyu Sausages with our turkey at Christmas dinner!")

John Topham, Chef at one of Yorkshire's finest restaurants, the Alice Hawthorn said: “I'm a big fan of the new Warrendale Wagyu sausage. It's an elegant sausage with a rich, smooth, beefy taste. I believe it's the perfect choice for a toad-in-the-hole with beer caramelised onion gravy!”

Krystina Houghton, Waitrose's sausage buyer said: "We're really very excited to be adding these British wagyu sausages into our range. Not only are they packed full of incredible umami flavours, but they're  made with British beef so it's fantastic to see more support for our farmers, too.

“The sausages will be perfect for those looking to add something delicious to their Bonfire Night get-togethers at home and will make a great addition to warming meals during the winter months, too"

Wagyu Sausages, Original and Horseradish, will be sold exclusively in Waitrose stores, Waitrose online and at www.warrendale-wagyu.co.uk. The RRP is £5.99 for a 400g pack of six, with an introductory offer of 25% off from Wednesday 4th October.