For many years in Thailand it was common to see on menus the words “English Sausage”. To me this was like seeing a menu saying ‘’Thai Curry’’ like there is only one Thai Curry. Well we know there are many Thai curries, and this is the same with English sausage, there are many varieties across the country. From a Cumberland with marjoram and nutmeg to Lincolnshire with lots of sage over to an Oxford sausage made with Pork, Veal and Lemon. There is no simple English Sausage, there’s an array of flavours!

However, one thing that separates a British style sausage to many others is the use of rusk or bread. Many feel that this is just a way of making them cheaper, but it’s more about changing the texture and having that rusk to soak up the fats and flavour. Yes, too much bread makes a Cumberland taste cheap, but British sausages shouldn’t be firm like a French saucisse, it needs to have that rusk to soften it. It would be wrong if we added bread or rusk to our Chorizo, but its also wrong not to add to one of our British styles. We do produce Gluten Free versions of our most popular British sausages, but just to support our customers who have dietary needs. For an authentic British sausage, it needs to have that rusk or bread otherwise it’s simply not right! For our British sausages we use a small amount of dried breadcrumbs to give it a softer texture and help keep moist. Not too much, but not too little either. Here’s some of the British style sausages we have in our range –


Originating from the ancient county of Cumberland in the north of England, a traditional cumberland is a coiled ring pork sausage. The main seasoning consists of marjoram, nutmeg and black pepper, although most butchers will have their own take on this.


Another of UK’s favorites, this coming from the central county of Lincolnshire. A Lincolnshire is another pork sausage and must have a predominant sage flavour, but often with other herbs too.

Pork & Apple

Common across the UK, and the additional sweetness of the apples make them popular with kids. We make ours with sauteed apples and a little apple juice.

Pork & Leek

Often called a Welsh sausage, but very different to the Glamorgan, meat free cheese and leek sausage. The sauteed leeks give a great flavour to the pork and a very versatile sausage.

Oxford Sausage

Dating back to the early 1800’s, it’s a rare example of a British sausage using another meat then just pork. The Oxford has a mix of pork and veal and is seasoned with lemon and herbs. Traditionally made without casings.


Also known as ‘Square Sausage’, Lorne is named after the ancient west Scotland province, that’s now Argyll. A vital part of any Scottish or Northern Irish breakfast, it’s made with a mix of pork, beef and oats and pressed into a square loaf tin and sliced.


This famous offal dish from Scotland is made from lambs offal and traditionally stuffed into a sheep’s stomach. Although popular in January for Burns Night, we produce ours all year round due to demand. Our Haggis is made from a mix of lambs offal, ground beef and pinhead oats.

Black Pudding

The UK’s famous blood sausage made with pig’s blood. There’s lots of different styles across the UK, some with diced fat, some large designed for slicing, some small in rings. Sometimes mixed with oats, sometimes just bread. Ours are made as a Bury style small ring with diced fat and pearl barley.