Traditionally, British sausages are made from fresh pork seasoned with sage or, less commonly, from fresh beef, lamb or venison. However, to cater to the nation's changing tastes, new combinations of ingredients are being developed and introduced, such as:
- Pork, apricots and cider
- Beef and caramelised onion
- Lamb, mint and rosemary
- Chicken and tarragon
- Venison and redcurrant
These sausages make a great addition to fried eggs and bacon to make the traditional English breakfast, or they may be served with mashed potato to create bangers and mash. Added to batter, they make a delicious toad-in-the-hole, which is especially good when served with a rich, onion gravy.
Unless labelled as 100% meat, fresh sausages in the UK and US usually contain a cereal binder; traditionally this would have been fresh breadcrumbs, however, rusk is far more likely to be used nowadays.
The most famous of the British sausages, this is a meaty pork sausage made in a flat, continuous coil, rather than being twisted into links. The meat is coarsely chopped, creating a sausage with a chunky texture. Although traditionally spiced with black peppercorns, Cumberland sausages may also be seasoned with a variety of other spices and herbs. It is sold by length and usually cooked whole, either in the oven or by frying or grilling.
A chipolata is a slender, half-sized sausage made from coarse-ground pork and seasoned with salt, pepper and herbs such as sage, thyme, chives or coriander.
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