There’s something undeniably satisfying about biting into a perfectly cooked sausage. Whether you’re a fan of bangers and mash, love a hearty full English breakfast, or enjoy a sausage roll on the go, sausages are a staple in many UK households. As someone who appreciates the variety and quality of British sausages, I’ve put together a list of my five favorites. This selection is influenced by a blend of traditional flavors, unique regional varieties, and a bit of personal preference.
1. Cumberland Sausage
Hailing from the northwestern county of Cumbria, the Cumberland sausage is a true British classic. This sausage is known for its distinct coiled shape, which sets it apart from the usual link sausages. Traditionally made from coarsely chopped pork, it’s heavily seasoned with black pepper and a variety of herbs, giving it a bold and peppery flavor profile. Its recipe dates back over 500 years, and while some modern versions add a twist to the spice blend, the core characteristics remain true to its heritage. One of the things I love most about the Cumberland sausage is its texture. The coarse pork ensures each bite is substantial and meaty, making it a fulfilling addition to any meal.
Cumberland sausages are incredibly versatile, but I think they shine brightest in a classic dish like bangers and mash. Pair them with creamy mashed potatoes and a rich onion gravy, and you’ve got the ultimate comfort food. Alternatively, they’re equally impressive when grilled and served in a soft roll with caramelized onions and mustard. Their bold flavor makes them a standout choice for anyone who loves sausages with a bit of kick. Whether you’re a longtime fan or new to this variety, Cumberland sausages are worth a try.
2. Lincolnshire Sausage
The Lincolnshire sausage is another beloved British staple, and it’s easy to see why. Originating from the agricultural heart of England, this sausage is renowned for its use of sage, a herb that imparts a unique and earthy flavor. Unlike some sausages that rely on complex spice blends, the Lincolnshire sausage embraces simplicity. The primary ingredients—coarsely ground pork, sage, and breadcrumbs—work harmoniously to create a sausage that’s both hearty and fragrant. The coarser texture is a hallmark of its quality, ensuring that the meat takes center stage in every bite.
For me, the Lincolnshire sausage is the ultimate breakfast companion. Its mild yet distinctive flavor pairs beautifully with eggs, beans, and toast. I also enjoy it in a sausage sandwich, where the sage really shines through, especially when paired with a dollop of brown sauce or ketchup. But its versatility doesn’t stop there. This sausage is also fantastic in hearty casseroles or a traditional toad-in-the-hole. The sage adds a delightful depth of flavor to the batter, making every bite a comforting experience.
What I particularly admire about the Lincolnshire sausage is its commitment to tradition. Many producers in Lincolnshire still adhere to the classic recipe, ensuring that every sausage is a taste of history. It’s no surprise that this sausage has earned Protected Geographical Indication (PGI) status, cementing its place as a true icon of British cuisine. If you’re looking for a sausage that embodies simplicity and tradition, the Lincolnshire sausage is an excellent choice.
3. Welsh Dragon Sausage
Despite its fiery name, the Welsh Dragon sausage is more about flavor than heat. This unique variety is a celebration of Welsh ingredients and culinary tradition. Typically made with pork, leeks, and a hint of chili, the Welsh Dragon sausage strikes a perfect balance between savory, sweet, and spicy. The leeks—a symbol of Wales—add a gentle sweetness and an unmistakable aroma, while the chili provides a subtle warmth that lingers on the palate without overwhelming it. The result is a sausage that’s full of character and distinctly Welsh.
I’ve always appreciated the Welsh Dragon sausage for its versatility. It’s fantastic on the barbecue, where the slight char enhances its flavor, but it’s equally enjoyable in a hearty casserole. One of my favorite ways to serve it is with mashed potatoes and a mustard-infused gravy. The mild heat from the chili pairs beautifully with the creamy mash, creating a dish that’s comforting yet full of surprises. Another great option is to slice it and use it as a topping for pizzas or flatbreads—the combination of flavors adds a unique twist to these dishes.
For those who enjoy experimenting in the kitchen, the Welsh Dragon sausage offers endless possibilities. Its balance of flavors makes it a great addition to soups, stews, or even pasta dishes. It’s a sausage that invites creativity while staying true to its roots. If you’ve never tried it before, the Welsh Dragon sausage is a must-try for anyone looking to explore the diverse world of British sausages.
4. Black Pudding Sausage
Black pudding is a polarizing food, but for those who love it, it’s a culinary treasure. This traditional sausage, made from pork blood, fat, and oatmeal, has been a staple of British cuisine for centuries. Its rich, savory flavor and slightly crumbly texture make it a unique addition to any meal. While it’s often associated with breakfast, black pudding has a versatility that extends far beyond the morning plate. Its depth of flavor makes it a standout ingredient in a variety of dishes.
What I love most about black pudding sausage is its ability to transform a simple meal into something extraordinary. When sliced and fried, it develops a crispy exterior that contrasts beautifully with its soft interior. It’s a must-have in a full English breakfast, where its robust flavor complements the eggs, bacon, and beans perfectly. But black pudding isn’t just for breakfast. I’ve enjoyed it in salads, where its richness pairs well with tangy dressings and sharp cheeses. It’s also a fantastic addition to Scotch eggs, offering a twist on the classic recipe.
For those who are hesitant to try black pudding, I encourage you to give it a chance. Its flavor is far more nuanced than its ingredients might suggest. Whether you’re a longtime fan or a curious newcomer, black pudding sausage is a delicious way to experience one of Britain’s most iconic foods.
5. Chipolatas
Chipolatas might be small, but they’re big on flavor. These thin sausages are typically made from seasoned pork and are a favorite for many occasions, from festive feasts to casual barbecues. Their size makes them incredibly versatile and quick to cook, which is one of the reasons I love them so much. Whether you’re serving them as part of a main meal or as appetizers, chipolatas always deliver.
One of the most iconic uses of chipolatas in the UK is as pigs in blankets—wrapped in streaky bacon and roasted to perfection. These little bundles of joy are a staple of Christmas dinners, where they add a delightful crunch and smoky flavor to the plate. But chipolatas aren’t just for the holidays. They’re equally at home on the barbecue, where their small size allows them to cook quickly and evenly. I’ve also used them in pasta dishes, stews, and even as a topping for pizzas. Their mild seasoning makes them a great canvas for a variety of flavors, from tangy sauces to spicy rubs.
What I appreciate most about chipolatas is their ability to please a crowd. Whether you’re hosting a party or preparing a family meal, these sausages are always a hit. Their versatility and quick cooking time make them a go-to option for busy cooks, while their flavor ensures they’re a favorite for all ages. If you haven’t already, give chipolatas a try—they might just become your new favorite sausage.
