British sausages like Lincolnshire, Cumberland, Glamorgan, and Wiltshire have been a staple in the British diet for centuries. Lincolnshire sausages contain pork, sage, pepper, and salt, while Cumberland sausages have a higher proportion of meat and black pepper. Glamorgan sausages are vegetarian and contain breadcrumbs, egg, onions, herbs, and cheese. Wiltshire sausages contain pork, sage, mace, ginger, or parsley. Local sausage makers also offer sausages with different meats and flavors.
Traditionally, sausages have been a staple of British diets. Some sausage varieties are synonymous with specific counties located in the British Isles. While the processes for making sausages have evolved over time, the actual ingredients used in particular types of sausages have remained largely unchanged for hundreds of years. Among the most famous British sausages are the Lincolnshire, Cumberland, Glamorgan and Wiltshire varieties.
Lincolnshire sausages are named after the north-east county where these popular sausages originate. Like most British sausages, the Lincolnshire variety contains pork as opposed to meats such as beef or chicken commonly found in sausages elsewhere in Europe. Sausages traditionally contain stale bread which is combined with the pork, although fresher bread is often used in the sausages that are now made. Lincolnshire sausages also contain sage, pepper and salt for flavouring.
Cumberland sausages are named after a county in the far north west of England which has since been partitioned and renamed. These sausages typically contain pork and black pepper. Unlike most British sausages, Cumberlands are not divided into small sections or links. Instead, Cumberlands producers make one long section of sausage and butchers cut the long sausage into smaller sections. These sausages contain a higher proportion of meat than most other British sausage varieties as ingredients such as bread which are used to bulk most types of sausages are not commonly found in Cumberland sausages.
Glamorgan sausages are named after the southern region of Wales. These sausages contain neither pork nor any other type of meat and are among the best known vegetarian sausages in the British Isles. Glamorgan sausages typically contain breadcrumbs, egg, onions, herbs and locally produced cheese. Some recipes also call for mustard to be included. Although the sausages contain no meat, some people choose to cook Glamorgan sausages in pork fat instead of oil.
Wiltshire sausages are named after the southern county which contains historic monuments including Stonehenge and Salisbury Cathedral. Like Cumberland sausages, Wilthshire sausages contain a high percentage of pork and these sausages also contain sage which helps flavor Lincolnshire sausages. In addition to these basic ingredients, Wiltshire sausages also contain mace and ginger or parsley.
In addition to the popular British sausage varieties, many local sausage makers sell sausages that contain a large variety of different ingredients including different types of meat such as beef or turkey. Some sausages are flavored with beer, ale or liquor. Additionally, many sausage manufacturers sell traditional sausage varieties that do not contain pork.
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