Anybody have the recipes for basic English sausages?

Recipes for all sausages

Anybody have the recipes for basic English sausages?

Postby _Darkstream_ » Tue Oct 19, 2004 5:38 am

Does anybody have the basic recipes for the great English sausages?

I mean like Oxford, Lincolnshire, Cumberland and so on.

I spent a long time on the net looking, and nobody seems to have posted them. Yet
they must be well known, otherwise every butcher would be producing a totaly
different version of sausage �A�, to such an extent that consumers could not know
what they were buying with the description �Cumberland�, �Oxford�, etc.

I copied the spice and herb ingredients from the back of Sainsbury�s top range
sausages, which is a helpful guide. But the proportions are not there.

Any people with recipes that work?

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Postby Oddley » Tue Oct 19, 2004 8:42 am

I use this recipe as a basic Pork Banger. I developed this recipe myself to my families taste.

Oddleys Recipe wrote:The Basic Pork Sausage


2 lb Shoulder pork
1 1/2 tsp Salt
1/8 tsp Nutmeg
1/8 tsp Mace
1/4 tsp Black Pepper
1 oz Stale Breadcrumbs


Mince shoulder of pork on a medium fine blade, mix all ingredients. Fill sausage skins. fry a small amount to see if you like the recipe.

These sausages are mild in flavour and the spices allow the quality of the pork to shine through.
If you try them please tell me what you think constructive critisism welcome.

I'm developing the other sausages you metioned but I'm not confident that I have them to my satisfaction yet.

But I have seen a recipe for Oxford sausage that I have not tried but am going to
It's Here Ignore the Toad in the hole part and just use the sausage recipe. You can even watch a video of it being made hows that for service.

I have also posted Here a recipe from Mrs Beatons book of household management. A recipe that looks suspiciously like an Oxford sausage recipe to me.

EDIT: I've had a look around and found 3 sites that perport to have Cumberland sausage recipies. It is quit suprising that they have a lot of simularities to my Basic pork recipe.

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English Sausage Recipe

Postby Parson Snows » Sun Nov 14, 2004 4:07 am

You asked for a standard UK style sausage recipe. However, as there are over 400 regularly prepared styles of sausage made throughout the UK I have posted one that I feel is reasonably easy to make. Adjust the quantities as required, definitely if you�ll be using a food processor in place of the bowl chopper.

London Trade Sausage (Pork Sausage) 67% meat content w/approx 27% fat
� 12 lbs lean pork (such as 95 vl pork shoulder, butt or loin)
� 3 lbs hard pork backfat
� 3 lb pinhead rusk (white 1/8 inch ,3mm dia)
Note: Rusk recipe previously posted or purchase some
� 4 lbs water (iced) - approximately 3 ⅓ pints (Imperial)
� � lb soya flour (70 %)

� 6 oz salt
� 1 � oz ground/powdered white pepper
� 1 oz ground/powdered mace
� � oz ground/powdered ginger
� 1 � oz ground/powdered sage

1) Place the rusk in the water and set aside allowing for the rusk to take up the water. Note: Ratio of 1 � : 1 (water to rusk) used
2) Prepare lean meat, and pass through the mincer (3/8 inch, 10 mm plate)
3) Cube the fat (1/2 inch, 12 mm) and set aside
4) Place the lean meat into the bowl chopper/silent cutter
5) Add the seasonings, soaked rusk, and finally the cubed fat.
6) Continue chopping until the desired texture/consistency is achieved. In London, as in Scotland, a fairly fine texture is preferred.
7) Fill into narrow-medium hog casings (32-35 mm)
8) Link at eight to the pound.
9) Allow to dry for approximately 20 minutes then store in fridge or freeze.

Hope that this is some use to you

Kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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