A Guide to Traditional British Sausages: Flavours, Herbs & History

When it comes to proper British comfort food, few things evoke nostalgia like a good banger. Whether grilled for a weekend fry-up, nestled in a soft bap with brown sauce or served as bangers and mash or toad in the hole with rich onion gravy, British sausages hold a special place in our culinary hearts. But not all sausages are created equal — each region has its own take, with signature seasonings and centuries of pride packed into every bite.

One of the most obvious starting points is the meat, and when we set out on our journey to find the perfect sausage, we ended up making our own. Using only hand cut locally sourced pork shoulder, we control everything from the cut, grind, temperature, casing and seasoning to ensure we get the perfect British sausage. 

Let’s explore the main types of British sausages, their typical ingredients, and the distinctive herbs and spices that make each one a national treasure.

1. Cumberland Sausage

Region: Cumbria (North West England)
Shape: Traditionally sold in a long coiled form, often sold in links today
Texture: Coarse-cut, chunky
Flavour Profile: Peppery, herby, slightly spicy

Key Herbs & Spices:

• White pepper

• Black pepper

• Nutmeg

• Mace

• Sage

• Thyme

Notes:
Cumberland sausage is all about bold seasoning. The texture is a product of it's high-meat, low-fat minimal filler tradition, using natural casing, giving a rustic, meaty but soft bite. There's sometimes no rusk (breadcrumbs), and the heavy use of pepper gives it a slight kick.

2. Lincolnshire Sausage

Region: Lincolnshire (East Midlands)
Shape: Standard link
Texture: Coarse, crumbly
Flavour Profile: Mildly sweet and herby, dominated by sage

Key Herbs & Spices:

• Sage (lots of it!)

• Salt and black pepper

• Nutmeg or mace (often optional in modern versions)

Notes:
If Cumberland is peppery, Lincolnshire is earthy and sage-heavy. It’s one of the most distinctive-tasting British sausages, with a crumbly texture (high meat content) and the use of sage setting it apart. It’s also typically low in spice, making it popular with children.

3. Pork & Leek Sausage

Region: Found across the UK, but particularly common in Wales
Shape: Link
Texture: Smooth and juicy, hand-chopped varieties may be coarser
Flavour Profile: Sweet and savoury, mild and oniony not sugary sweet

Key Herbs & Spices:

• Fresh or dried leeks

• White pepper

• Nutmeg or mace - common but much less dominant than in a Lincolnshire

• Sometimes thyme or parsley

Notes:
Leeks lend a gentle sweetness and moisture, giving the sausage a smoother bite. This variety is often enjoyed at family meals and buffets, goes great in a casserole or toad in the hole, and has become a favourite for sausage rolls too due to it's mild flavour and moist texture.

4. Glamorgan Sausage (Vegetarian)

Region: Wales
Shape: Skinless
Texture: Crumbly, cheese-forward
Flavour Profile: Cheesy and herby

Key Ingredients:

• Caerphilly cheese (or other crumbly cheese)

• Leeks

• Breadcrumbs

• Mustard

• Parsley

• Thyme

Notes:
A beloved meat-free alternative, that dates back to at least the early 19th century (first recorded recipe is in 1862's The Principles of Cookery by Frances Crawshay). The Glamorgan sausage really must be pan fried until golden to cook it due to it's ingredients and lack of casing. Though it contains no pork, it still qualifies as a true British classic with a humble beginning but now a celebrated vegetarian dish. It goes spectacularly well with Welsh rarebit, or with mashed potatoes and creamed leeks.

We are working on a Glamorgan sausage in our test-kitchen, but until then we also offer other vegetarian sausages like Linda McCartney's meat free sausages the leading vegetarian sausage in the UK.

5. Black Pudding Sausage

Region: Northern England, Scotland & Ireland
Shape: Link or ring
Texture: Dense, rich
Flavour Profile: Deep, earthy, spiced

Key Ingredients:

• Pork blood

• Oats or barley

• Suet

• Onions

• Black pepper

• Coriander

• Nutmeg, sometimes cloves or allspice

Notes:
Often served sliced and fried, black pudding is more than a breakfast side — it must be cooked carefully to avoid overcooking it. It’s occasionally mixed into sausage meat or encased in sausage skins for a black pudding banger, or made into an outstanding Scotch Egg alternative, the Black Scotch. Black pudding also pairs exceptionally well with seafood, like seared scallops. It is naturally high in protein, iron and zinc. Scottish versions (like Stornoway black pudding) will often be smoother, and sweeter (a result of higher proportions of suet and the inclusion of cloves or more mace in the recipe).

6. White Pudding Sausage

Region: Scotland, Northern England, Ireland
Shape: Link or ring
Texture: Lighter than black pudding
Flavour Profile: Mild, nutty, savoury

Key Ingredients:

• Oats or barley, Scottish recipes sometimes use pearl barley

• Pork meat and fat

• Onions

• Breadcrumbs

• Salt and pepper

• Suet

• Mace or allspice (usually in Irish white pudding)

Notes:
Often overshadowed by its darker cousin, white pudding contains no blood resulting in a milder, savoury and grain-forward taste. It is a must for a proper full Scottish (where it's known as a mealie pudding when barley-heavy) or full Irish breakfast. Not to be confused with the mild French boudin blank (a chicken and pork milk sausage).

7. Chipolata

Region: Nationwide
Shape: Thin link
Texture: Fine
Flavour Profile: Mild, delicately herbed

Key Herbs & Spices:

• White pepper

• Nutmeg

• Sage

• Sometimes thyme

Notes:
These skinny sausages are a staple at Christmas dinner, often wrapped in bacon as ‘pigs in blankets’. They're also ideal for party platters or breakfast. More a variety of other sausage flavors (such as Cumberland or Lincolnshire) they're often ideal for breakfast or a sandwich because they're a bit less filling.

8. Lorne Sausage (Square Sausage)

Region: Scotland
Shape: Square slice (no casing)
Texture: Firm
Flavour Profile: Savoury, peppery

Key Herbs & Spices:

• White pepper (some use black pepper)

• Nutmeg

• Coriander

• Salt

Notes:
Likely named after Lorne, Argyll in Scotland (though competing theories have it named after the Marquess of Lorne, who married one of Queen Victoria's daughters), this is a staple especially in Glasgow and the central belt of Scotland. Made of 60/40 lean ground pork, often mixed 50/50 with ground beef, and using pinhead rusk, it has no casing, and it's square shape is the result of traditionally being formed in a loaf tin. It must be pan fried (never grilled) to give the distinctive crispness required. Traditional Often found sandwiched in a morning roll.

Conclusion: Sausage Is Serious Business

Across the UK, sausages aren’t just breakfast fare — they’re woven into regional identity, childhood memories, and pub menus. Whether you're craving the punchy pepper of a Cumberland or the herby warmth of a Lincolnshire, there's a British banger for every palate.

At Parker’s, we pride ourselves on honouring these traditional recipes with quality ingredients and old-school butchery know-how. Ready to find your favourite?

👉 Explore Our Full Range of British Sausages