Fresh sausages are popular across the world, with each country or region having its own characteristic sausage, using meats and other ingredients native to the region. As they are made from meats such as beef, pork or lamb that have not been cured, they should be treated like fresh meat - kept refrigerated and then thoroughly cooked before eating.
In England, fresh sausages form an essential part of the English breakfast, as well as going into dishes such as toad-in-the-hole and bangers and mash. In Europe, they are a popular addition to soups and stews, and are also used for the French version of sausage rolls: saucisses en brioche.
In this section, we take a look at the different types of fresh sausage made here in the UK, and across Europe.
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