Sausages are a beloved staple of English cuisine. The traditional English sausage has a unique flavor and texture that sets it apart from other types of sausage. But what exactly goes into making a proper English sausage?
There are a few key ingredients that give English sausages their distinctive taste and quality:
Pork
The majority of traditional English sausages contain pork as the predominant meat. Pork has the right balance of fat and flavor that makes it perfect for sausages. Typically the pork comes from cuts like shoulder, belly or leg which have good marbling.
Ground pork alone can make a simple, tasty sausage But often the pork is combined with other meats for more complexity
Beef
Beef is commonly added to pork sausages. Leaner cuts of beef help add texture and firm up the sausage without contributing too much fat. Around 20-40% beef is typical for mixed meat sausages.
All beef sausages are also popular These have a meatier, denser quality and deeper beefy flavors
Breadcrumbs
Most traditional English sausage recipes call for fresh breadcrumbs, White bread or sourdough bread is often used,
The breadcrumbs help absorb fat and liquids during cooking which gives the sausages a stable texture. And they add body so the sausages hold their shape better on the grill or in the pan.
Around 2-4% fresh breadcrumbs is normal, but some recipes go up to 10%. Too much can make sausage dry or bready.
Water
Water or other liquids like stock, milk or wine are used to moisten and soften the sausage mixture during grinding and mixing. The liquid assists the sausage in holding together and gives it juiciness when cooked.
Around 10-20% total liquid is typical for English sausages. This produces a firm, moist texture without being soggy.
Herbs & Spices
Herbs and spices give English sausages their signature flavor. Black pepper, mace, sage, thyme, parsley, coriander and marjoram are often used.
Regionally, flavors can vary quite a bit. Cumberland sausages use plenty of black pepper while Lincolnshire sausages favor sage. Sweet spices like nutmeg, cinnamon and ginger show up frequently too.
The blend of herbs and spices is unique to each sausage recipe. But they generally make up around 1-2% of the total mixture.
Salt
Salt levels average around 1.5-2.5% in English sausages. Salt not only seasons them but it also helps extract myosin proteins which allows the sausage to bind together better during cooking.
Too little salt and the sausage can crumble. Too much and it becomes overly salty. Getting the salt level right is key.
Fat
Pork fat or beef suet provide added fat to keep English sausages juicy. Around 10-15% fat is normal. Some recipes use up to 30% for a very rich sausage.
Fats help carry flavor, provide moistness and give the sausage a smooth, fine texture. The right amount of fat is crucial for getting that classic sausage mouthfeel.
Casings
Traditionally, hog casings are used to stuff the sausage into before cooking. Hog casings come from the intestines of pigs. These edible natural casings give the sausages an authentic textured bite when cooked.
Artificial collagen or cellulose casings are also common today for convenience. But natural casings still make the best traditional English sausages.
Regional Flavors
There are several protected regional varieties of English sausage:
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Cumberland – Coarse texture, peppery flavor
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Gloucester – Sage, pork from rare Gloucester Old Spot pigs
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Lincolnshire – Sage, thyme, pork and breadcrumbs
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Manchester – Mace, ginger, nutmeg, cloves
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Cumberlands are especially well-known. Their coarse texture comes from using thicker natural hog casings.
Beyond those, local English butchers all have their own unique recipes handed down over the years. So there are many varieties to be found if you visit different regions.
What Sets English Sausages Apart?
Compared to many other sausage styles around the world, English sausages have some trademark qualities:
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Less finely ground – Often left in larger chunks for more texture
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More breadcrumbs – Added for absorption and firmness
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More complex seasoning – Depth of spice and herb flavors
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Larger links – Thick and long sausages rather than small links
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Coarser texture – Dense and meaty but still moist
These attributes give the sausages their utterly craveable and addicting flavors and mouthfeel.
With high-quality pork, ample fat, fresh breadcrumbs, water, strategic seasoning and natural casings, English sausages achieve that perfect blend of juicy, meaty and robust flavors. Their unique texture and tasting profile set them apart from other sausage styles. When you bite into a well-made pair of bangers off the grill or frying pan, the blend of ingredients is clear and really lets the flavors of England shine through.
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What Makes a Good Sausage?
At least 70% of a good British sausage should be high-quality meat, usually beef, pork, or a mix of the two. The remaining contents include seasoning, breadcrumbs, and fat. Across the UK, there are many regional varieties of sausages. These are just a few of the most easily found.
- Cumberland sausage is a big, chunky sausage that is easy to spot because it comes in a long, spiral shape. It is usually bought by length, not by weight. Pepper adds flavor to this sausage, which is a great choice all around.
- Sage adds a nice flavor to Gloucester sausage, which gets its name from the pork used to make it.
- Lincolnshire sausage tastes like meat and herbs. It’s often very strong with sage and sometimes a little thyme.
- This spicy sausage from Manchester has cloves, ginger, nutmeg, mace, and white pepper in it.
- The Marylebone sausage is a traditional London butcher’s sausage that has mace, sage, and ginger in it.
- There is sage, a little marjoram, lemon, pork, and veal in Oxford sausage, which makes it savory.
- Pork and apple sausage: Because there is apple in this pork sausage, cider can be added to make it nice and moist. This is a popular sausage in the West Country.
- Square slicing sausage is made from a mix of pork and beef. It’s also called Lorne. This sausage is easy to use because it goes well in a sandwich and is often found on breakfast plates.
- Suffolk sausage: This coarse sausage is similar to Lincolnshire.
- Children always love tomato sausage because of its bright red color and mild tomato flavor.
- You can expect a sausage that has cayenne, white pepper, mace, and a pinch of nutmeg in it.
Where to Buy British Sausages
If possible, buy your sausages from your local butcher, preferably one who makes their own sausages. They’ll probably sell quickly and be made often, so they won’t need as many preservatives as mass-produced ones. When you buy sausages close to home, the quality is better, and you might be able to ask for certain ingredients that you like. Many online companies sell authentic British sausage if you live outside the UK.