Andouille

Spicy and smoked pork sausage originally from France or Germany. There are several variations using different combinations of pork meat, fat, intestines and tripe.

Cumberland Sausages

One of the most favourite and meatiest of British sausages. It is usually laid out in a long spiral and is made from coarsely chopped meat with lots of black pepper to spice it up.

Chipolatas

The name is derived from the Italian cipolla, which means 'onion'. Chipolatas are small, thin sausages made from lamb intestines.

Beef Sausages

A welcome addition but nonetheless preferred more in Scotland than elsewhere.

Beer Sausages

The added ingredient of a local beer or ale combines well with pork to provide a flavoursome sausage.

Boerewors

South African in origin and the name is the native term for 'Farmer's Sausage'. There are several varieties but are usually made from beef and pork fat in the UK with that addition of vinegar and fresh coriander for an interesting concoction.

Black Pudding (or Blood Sausage)

Usually served as part of the traditional British cooked breakfast. Black pudding consists of pig's blood and cubes of fat with rusk and oatmeal added to bind it all together.

Bratwurst

German in origin. This is a long sausage made from pork or veal with the addition of egg and onion.

Breakfast Sausages

Pork sausage that is mildly spiced and usually served as part of a cooked breakfast.

Butcher's Sausage

This is the traditional sausage in Britain, the one made by the hand of the local butcher with pork meat, mild herbs and spices.

Chorizo

Spicy sausage made from pork, paprika and red pepper. Originates from Spain and can be smoked or unsmoked. The smoked version can be eaten as if cooked but the unsmoked type is deemed to be raw.

Fish Sausages

A rather obscure variety but one that is beginning to increase in popularity. Salmon and Tuna are two types that are making an impact among gourmets of both fish and sausage alike. Traditional sausage lovers might sneer at them but they are a welcome addition nonetheless.

Glamorgan

One of the only Welsh contributions and a bit of a misnomer since it contains no meat and it's not really a sausage because it is skinless. Usually made by combining breadcrumbs, Caerphilly cheese, spring onions, egg and herbs.

Haggis

The traditional culinary delight of Scotland and its ingredients are usually enough to make one cringe! Haggis is made from sheep's offal with the windpipe, lungs, heart and liver boiled before being minced. Beef suet is added to the mixture and then it is all placed inside the sheep's stomach and sewn closed. Haggis is traditionally cooked by boiling but it can be baked in the oven. It is interesting to note that two-thirds of American tourists to Scotland thought that the Haggis was a real-life animal.

Italian Sausages

These are wonderful sausages, full of flavour and worth trying fresh. The taste is usually quite strong. Italian sausages often consist of 100% meat and seasoned with pepper, fennel and chilli.

Lamb Sausages

Funnily enough, a favourite in Wales! These sausages can be quite high in fat so grilling comes highly recommended. The sausage contains lamb combined with leek, mint or rosemary.

Lincolnshire Sausages

A traditional sausage with lots of herbs combined with pork, breadcrumbs and sage.

Marylebone

A London butchers recipe traditionally made with mace, ginger and sage.

Oxford Sausages

Sausage made by combining pork, veal, lemon and fresh herbs (usually sage, savory and marjoram)

Pork & Apple Sausages

From the West Country. Pork, sage and apple are combined with cider or scrumpy added for moistness.

Pork & Leek Sausages

Another Welsh contribution. The sausages are dotted with the green of the leek. Ginger and chives are also sometimes added.

Salami

Famous dry sausage that has many different varieties. This sausage is heavily seasoned with garlic, salt, pepper and sugar. The meat is usually beef or pork. Most salamis are air dried and not smoked or cooked.

Scottish Sausages

The Scots generally favour beef. Their sausages have a smoother consistency in comparison to others with the meat having been transformed into something like a pate.

Suffolk Sausages

Very similar to Lincolnshire Sausages. The meat is coarsely cut and is combined with more or less the same herbs.

Tomato

Very popular in the Midlands and the tomato gives it its distinctive red colour. Fresh basil and sun-dried tomatoes can be used for a richer flavour.

Toulouse Sausages

Contains coarsely chopped pork with parsley, red wine and garlic.

Vegetarian Sausages

Vegetarianism continues to grow and there are a variety of meat-free sausages available on the market. The most common varieties are Quorn and Linda McCartney ranges. However, vegetarian sausages can be made from many combinations of ingredients provided that they hold together during cooking. Examples include tofu, nuts, pulses, soya protein and vegetables. There are generally two types of vegetarian sausage: one that is intended to replicate meat as closely as possible and one that is made from spices and other ingredients with no attempt to resemble a meat sausage.

Venison Sausages

Venison is low in fat and thus this variety is growing evermore popular. Some pork fat is added for succulence and other flavourings might include red wine, garlic and juniper berries.

White Pudding

A favourite in Ireland and made with a combination of white meat, breadcrumbs, cream and eggs.

Wild Boar Sausages

The close relative of pork but the meat is darker and stronger in flavour. Usually combined with apples, red wine and garlic for a rich-tasting sausage.