Top 10 British Cooked Sausages

Charles Macleod is a renowned family business specializing in the production of traditional meat products, particularly famous for its iconic Stornoway Black Pudding, which has become well-known and highly regarded throughout the United Kingdom. The company was founded in 1947 and has since dedicated itself to producing high-quality meat products using authentic recipes passed down through generations. The company takes great pride in its tradition and experience, crafting products with care and dedication to original methods. Stornoway Black Pudding is distinctive for its rich flavor and unique texture, and due to its quality, it has won numerous awards, including prestigious Great Taste Awards. This product has become an essential specialty on menus and in stores across United Kingdom.Expand

Macleod & Macleod is a family-owned butcher shop based in Stornoway, on the Isle of Lewis in Scotland, renowned for its exceptional craftsmanship in traditional Scottish meat products. The business was founded in 1929 by Kenny MacLeod and his brother-in-law Donald MacLeod, and it has remained in the hands of the same family ever since. Today, it is run by Kenneth MacLeod and his two sons, James and Kyle, who carry on the family tradition as the third generation. They are best known for their Stornoway Black Pudding, one of the most highly regarded traditional products of its kind in Scotland. The recipe is carefully guarded, and the pudding is made from locally sourced ingredients, including oatmeal, suet, blood, and spices – all handcrafted using time-honored methods. Macleod & Macleod is respected not only for the quality of its products but also for embodying the true spirit of Scottish butchery, deeply rooted in the local community and culinary heritage.Expand

Owen Taylor & Sons is a family-run meat producer based in the United Kingdom, renowned for its long-standing tradition and high standards of quality. Founded in 1963, the company has built a reputation as one of the leading meat producers in the region, specializing in a variety of meat products, including fresh meat, sausages, processed products, and specialties. Owen Taylor & Sons is dedicated to delivering exceptional quality through carefully selected raw materials and the use of traditional production methods, maintaining the authentic taste and texture of their products. The company utilizes the latest technology in meat processing to ensure freshness and food safety, while also respecting ecology and sustainability. Over the years, Owen Taylor & Sons has earned the trust of its customers, including restaurants, retail shops, and large grocery chains. Their products are recognized for their quality and flavor, and the family-oriented approach and dedication to customer service have remained key factors in the company's success.Expand

What differentiates traditional Cumberland sausages from other sausages is their distinctively long and coiled shape. This English delicacy is pink in color, made from seasoned pork, and has a coarse texture. It consists of several basic ingredients: ground pork meat, rusk, water or ice, and seasonings and spices such as pepper, salt, thyme, nutmeg, and cayenne peper. Cumberland sausage must be made in the county of Cumbria using traditional methods. For a nice hearty supper, try this succulent sausage roasted with Cumberland sauce, potato mash, and fresh watercress on the side.Expand

British chipolatas are pork sausages that are typically thin, about an inch (2.5 cm) in diameter, short, and mildly spiced. However, some longer and more heavily spiced ones are also produced in the UK. They are the number one choice when making pigs in blankets, but they can be prepared in various ways. For example, they can be added to hearty stews, prepared with beans, or consumed as a breakfast sausage. However, grilling them is not recommended as they'll likely fall through the grates because of their small size. Although British chipolatas have French and Italian origins, they do differ somewhat from their Italian and French cousins, cipollata and chipolata, respectively, mainly in size, spices, and the fact that they sometimes can include rice, breadcrumbs, and rusks.Expand

White pudding is a type of sausage found mainly in Ireland and Scotland, known for its pale color and hearty ingredients. It shares some similarities with black pudding, but the defining difference is the absence of blood, which gives it a lighter appearance and a milder flavor. Made from oatmeal, pork meat or fat, suet, breadcrumbs, and seasonings, it has been part of rural diets for centuries, providing a way to stretch limited resources and create a filling, energy-rich food. The origins of white pudding go back to early European meat preservation and sausage-making practices, with oats or other grains used as fillers in many regions. In Ireland and Scotland, where oats were abundant and central to the diet, they became a natural base for this type of sausage. Over time, the dish became a staple in working-class households, valued for being both nourishing and versatile. It was eaten not only at breakfast but also as part of meals throughout the day. Preparation involves mixing finely ground pork or offal with suet, oats, breadcrumbs, and herbs such as white pepper and nutmeg. The mixture is tightly packed into natural casings and then boiled or steamed until firm. Once cooked, the sausages are sliced into rounds and fried or grilled, developing a crisp exterior while staying soft inside. The balance of the oats and fat creates a distinct texture that sets it apart from meatier sausages. Today, white pudding is eaten most often as part of a full Irish or Scottish breakfast, served alongside eggs, bacon, black pudding, toast, and sometimes tomatoes or mushrooms. Beyond breakfast, it can also appear in sandwiches, with potatoes, or as a side dish in pub meals. It pairs well with fried or baked eggs, root vegetables, and in more modern settings, even with delicate greens or mustard-based sauces.Expand

This sausage-shaped pudding has a rich, deep red to deep brown color when raw, and the ingredients used in preparing it are top quality beef suet, oatmeal, onions, blood (sheep's, cow's, or pig's), water, salt, pepper, and sausage casings. Absolutely no other seasonings are allowed. The texture is moist, firm, and rough - the roughness is a result of the oatmeal used in the process. When the pudding is cooked, it is almost black and retains its shape. The meat inside is moist, full, savory, and non-greasy, without lumps of fat that can be seen in the Irish and English versions.Expand

Lincolnshire sausage is a traditional sausage originating from Lincolnshire. The sausage is made with a combination of coarsely ground pork, sage, breadcrumbs or rusks, salt, and black pepper. The mixture is stuffed into natural pork casings (or sometimes sheep casings). Some people add parsley or thyme to the mixture, but in that case it's not a traditional Lincolnshire sausage. These sausages are characterized by their open and chunky texture and the addition of sage, unlike the more peppery flavor of other English regional sausages such as Cumberland sausage. Before serving, Lincolnshire sausages are fried, grilled, or baked. They're often served as a part of a full English breakfast or used in a dish called toad in the hole. The earliest recipe referring to Lincolnshire sausages dates back to 1886, but a local Grimsby butcher claims that his family's recipe dates back to 1810. Every October, there is a competition in Lincoln and its goal is to find the best Lincolnshire sausage.Expand

Black pudding is a type of blood sausage that originates from the British Isles, though similar versions exist across Europe. It is made by combining pig’s blood with fat or suet and a filler such as oatmeal or barley, then seasoning it with herbs and spices before being encased and cooked. The dish has long been considered both a practical way to use every part of the animal and a source of nourishment. Evidence suggests that blood sausages were made in many early agrarian societies, and the version that became black pudding became firmly established in the diets of rural communities where livestock was central to survival. To prepare black pudding, the blood is mixed with binders and seasonings such as pepper, onions, and sometimes allspice or cloves, depending on regional preferences. The mixture is stuffed into casings, simmered until firm, and then cooled. It can be sliced and fried, grilled, or crumbled into other dishes. In Ireland and the UK, it is often made with oats, lending it a distinctive texture and earthy taste. Some versions from continental Europe lean more toward smooth fillings with rice or other grains, but the British Isles’ variety is especially defined by its hearty consistency and savory balance. Today, black pudding is widely eaten in many ways. It is a classic part of a full Irish or English breakfast, fried and served alongside eggs, bacon, and toast. It can also be included in more elaborate meals, such as crumbled into stews, folded into potato dishes, or paired with scallops in modern restaurant cooking. The sausage pairs well with strong flavors, including mustard, apples, and sharp sauces that cut through its richness, and it is equally at home in rustic kitchens or on fine dining menus.Expand

Hog's pudding is a traditional sausage-like meat product from Devon and Cornwall. It is quite spicy and contains flavorings such as basil, garlic, cumin, and black pepper. The sausage is typically prepared with pork meat or offal, pork fat, bread, suet, and either pearl barley or oatmeal. The combination of those ingredients is usually stuffed into an pig instestine, and the sausage is traditionally fried in a pan or baked in an oven.Expand

Saveloy is a bright pink, heavily seasoned sausage that is typically served in fish and chip shops throughout the country. Originally, it was made with pork brains, but nowadays it is prepared with a combination of beef, pork, spices, and rusk. People often compare its flavor with red pudding or frankfurters. Saveloy must be cooked before serving, and it is usually boiled, grilled, or fried in batter. For the best experience, it is recommended to serve it with chips on the side. However, in the North East of England, saveloy is commonly consumed in a sandwich with pease pudding. This tasty sausage is also popular in New Zealand in Australia, where it’s colloquially known as sav.Expand

Newmarket sausages are traditionally made exclusively from high-quality fresh pork cuts from the shoulder, belly or from the whole carcass, and then carefully seasoned with a variety of herbs and spices such as white and black pepper, salt, thyme, parsley, and nutmeg. When uncooked, it is pink-beige and has a dry, coarse texture. Originally, it was eaten as a breakfast meal or a hot snack by the racegoers in Newmarket, a town famous for its horse races. Newmarket sausages are sold today as pre-packed regular sausages, cocktail sausages, chipolatas and as sausage meat, or loose from the counter.Expand

Although the name might suggest otherwise, vegetable roll is a beef product that is shaped like a large sausage. It is lightly seasoned with fresh herbs and spring onions. Fried or sliced and grilled, vegetable roll is a staple of Ulster Fry, but it can also be served on its own, paired with mashed potatoes and beans for dinner. This savory treat has been made since 1954 by Hull's company, but it is said that vegetable roll dates back well before that time. Many believe that it became popular in the years after the war, when rationing beef could be forgotten and meat was plentiful once again.Expand