Celebrate National Sausage Week with a bang. Here, Ali Grice rounds up England’s favourite porkers and where to try them.
Older than the county of Cumbria itself, the Cumberland sausage is not to be taken lightly. Traditionally up to 21 inches long and flavoured with both white and black pepper, the meaty delicacy has been served in the dramatic landscapes of Cumbria for over 500 years.
This specialised favourite is traditionally made with Gloucester Old Spot (a rare breed), complete with a dash of sage. The Old Spot pig originates from the Berkeley Vale in Gloucestershire, and is notorious for feeding on fallen apples in the orchards, making the pork extra juicy.
Originating from Lincolnshire, this succulent sausage has two distinct characteristics that make it stand out from the meaty crowd; course ground pork and a generous helping of sage. Dating back to the 19th century, this golden oldie is worth getting on a train for.
A sausage fit for the demure splendour that surrounds it, the Oxford banger incorporates pork and veal and has lashings of sage, savory, marjoram and lemon. If you can tear yourself away from the local architecture make sure to sample this refined sausage.
The first rule of the Newmarket Sausage; don’t talk about the Newmarket Sausage. Okay, we kid, but seriously these Suffolk sausages have strict rules that need adhering to. Leave out the offal, and include only cuts of belly or shoulder.
Head over to the West Country to try a sausage with plenty of punch.. These drunken delicacies are made with pork and apple, but are often flavoured with cider or scrumpy too – add a dash of sage and you’ve got yourself a banger.
Trade your bangers and mash (cockney for cash) for well, bangers and mash. Straight from the heart of London, the Marylebone Sausage is made from the best cuts of meat and seasoned with mace, ginger and sage.
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