When people find out I’ve been making sausages for nine decades both behind the counter of our Epsom and Ewell butcher’s shops until the 1990’s and at scale since the 2000s for UK supermarkets - we always get asked the same question:
“What makes the perfect sausage? Is it just the meat percentage?”
Our answer? In our opinion, a brilliant sausage isn’t only about pork percentage - it’s about balance.
You can have a sausage that's 95% meat, but if the pork’s the wrong cut, there’s no fat to keep it juicy, or the seasoning hasn’t been balanced, it will cook dry and taste disappointing.
Our 90 years of butchery expertise has taught us a thing or two, but in all these years we still take the same care today as Harry and Jim (our family founders) did in 1935. Whether we’re crafting smaller batches for our wholesale customers (who include small butchers’ shops) or producing award-winning sausages for major supermarkets, the goal is always the same:
Flavour. Texture. A great eat.
What goes into a making a great sausage?
To make a truly great sausage, we think you need four things working together:
- The right cuts of pork
- The right fat content
- A gentle binder that retains moisture
- Seasoning that enhances (not masks) the pork
Pork percentage: more isn’t always better
Some brands chase a high number on the packet -90%, 95%, even 97%. It looks impressive, but here’s what consumers don't see or necessarily understand:
- Lean pork along doesn't blend well
- Too much pork can become dry and crumbly
- High meat percentage often means there isn't enough fat to carry flavour
In other words: you can have too much meat.
Why our sausages sit at around 82% pork
On average Porky Whites uses roughly 82% pork shoulder and belly as part of our core sausage recipe. Here’s why:
- Pork shoulder gives firm texture and protein
- Pork belly adds juiciness and succulence
- The remaining percentage (on average 18%) allows for seasoning, herbs and a small amount of rusk to keep moisture inside the sausage while cooking.
“82% pork, when it’s the right pork, gives you the best balance between flavour, texture and juiciness. As a butcher at heart, I’d rather have 82% excellent pork shoulder and belly than 95% mystery trimmings and gristle.”
Francesca Wyatt – Porky Whites Managing Director
The role of rusk — and why we aren’t ashamed of it
People sometimes ask, “Why don’t you make sausages with 100% meat?” The simple answer is that without rusk, you don’t get a juicy sausage.
Rusk (a light wheat crumb) acts like a sponge holding on to the natural pork juices during cooking. To be clear, we use rusk to help our sausages to stay succulent, not as a filler.
When it comes to sausages, fat matters and here’s why
Depending on cut and recipe, premium sausages usually settle between 20–25% fat. Too little fat and the sausage is dry, but too much fat and the sausage becomes greasy and unappetising. Porky Whites uses a combination of pork shoulder and belly in order to hit the sweet spot naturally and thus without the need for added fat.
Seasoning:a great sausage should taste like pork, not a spice mix
“When I’m tasting a sausage, here’s the rule:if you can’t taste the pork, the seasoning’s too heavy.”
Francesca Wyatt – Porky Whites Managing Director
We season to enhance, not to hide.
- Sage complements pork
- White pepper gives lift without heat
- Herbs add aroma without overpowering
Craft butchery meets supermarket consistency
The way we see it our family’s experience as butchers has taught us how a sausage should taste, while our retail production has taught us how to make every sausage taste that way.
Whether you’re tying links for a butcher’s shop or producing thousands of packs for supermarket shelves, the art is the same. But regardless of who we’re manufacturing for, we never compromise on pork quality, recipe ratios, texture or bite.
Final thought: there’s a sausage for everyone
Our job isn't to tell people what they“should” buy. Our job is to make the best tasting sausage possible, whatever style that may be.
Some people want the juiciest sausage on the BBQ.
Some want a leaner option for weekday meals.
Some need gluten-free.
Whatever your need, there is a sausage for everyone.
