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.
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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.
MOST ICONIC Traditional Cumberland sausage
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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.
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.
MOST ICONIC Stornoway Black Pudding
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Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is traditionally boiled and served with vinegar, while in other parts of the country, it is often a part of the traditional full English breakfast.
MOST ICONIC Black pudding
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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.
MOST ICONIC Hog's pudding
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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.
MOST ICONIC Newmarket sausage
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.
MOST ICONIC Saveloy
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.
MOST ICONIC Vegetable Roll
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