There’s something uniquely comforting about the great British sausage. From seaside cafés to Sunday breakfasts, sausages are woven into English food culture. But beyond the classic “pork sausage”, England has a remarkable map of regional specialities —each with its own flavour profile, story and loyal local following.
So, buckle up: we’re setting off on a road trip through England’s most cherished sausages. Our journey begins at the top of the country and winds its way south, ending where Porky Whites make their award-winning Surrey sausage in Woking (GU22 9JX).
The Cumberland Sausage
Flavour profile
Born in Cumbria, NorthWest England, the Cumberland is traditionally coarsely ground pork, seasoned with black pepper and herbs creating both a bold and savoury sausage with a satisfying bite.
The Cumberland’s history and origins
The Cumberland sausage can easily recognised by its long coiled shape and dates back to the 17th century, when spices arriving via the port of Whitehaven influenced local butchers’ seasoning blends. It received its Protected Geographical Indication (PGI) status in 2011, meaning an authentic Cumberland must be produced in Cumbria.
Food pairing ideas
Get the best out of yourCumberland by pan-frying it and sliced over creamy mash with onion gravy OR how about served in thick rings alongside roasted root vegetables!
Lincolnshire Sausage
Flavour profile
Born in Lincolnshire, East Midlands, the Lincolnshire is distinctively herby (often with sage as its star) and features a softer mince to give a more tender texture than a Cumberland.
The Lincolnshire’s history and origin
Since at least the 19th century, the identity of Lincolnshire sausage has been shaped by two things. The use of high-quality pork and the unmistakable aroma of sage.
Food pairing ideas
Try the Lincolnshire as a sausage plait or fried and served with buttered new potatoes and garden peas.
The Newmarket Sausage
Flavour profile
Born in Newmarket,Suffolk (East Anglia), the Newmarket sausage is known for its well-seasoned aromatic profile with cracked black pepper, coriander and nutmeg.
The Newmarket’s history and origins
The Newmarket sausage’s reputation grew from Newmarket’s racing stables with jockeys and stable hands swearing by them for hearty breakfasts.
The Newmarket sausage is unusual in that two local butcheries each hold a PGI, recognised for maintaining the traditional sausage recipe.
Food pairing ideas
Pan-fried and served with fried eggs and sourdough toast, the Newmarket sausage is a breakfast perfection.
The Oxford Sausage
Flavour profile
Born in Oxfordshire, the Oxford sausage is historically a blend of pork and veal, lifted with lifted with lemon zest and herbs to create a light, refined and gently aromatic sausage.
The Oxford’s history and origins
The Oxford is referenced as early as 1723 in John Nott’s The Cook’s and Confectioner’s Dictionary and stands out from the crowd thanks to its citrus notes which - when compared to other English sausages - creates a fresher taste.
Food pairing ideas
Ideal for lighter dishes, theOxford is great grilled and served with a fresh salad or in a warm brioche with wholegrain mustard.
The Gloucester Sausage
Flavour profile
Born in the West of England, the Gloucestershire us rich in pork flavour but subtly on seasoning to allow the meat from rare Gloucester Old Spot pig breed to sing!
The Gloucester’s history and origins
Tied to the Old Spot pig and nicknamed the “orchard pig”, The breed thrived on windfall apples from Gloucestershire’s orchards, which has contributed to the naturally sweet flavour.
Food pairing ideas
Try these sausages roasted and served with apple slaw, or sliced into a hearty farmhouse casserole.
The Pork & Apple Sausage
Flavour profile
Born in Herefordshire and the West Country, the Pork & Apple uses pepper and thyme to lift the sweet apple to create both a juicyand aromatic sausage.
The Pork & Apple’s history and origins
Known for its famous orchards and cider production, West Country butchers originally used its apples as botha flavour enhancer and a natural tenderiser.
Food pairing ideas
The Pork & Apple is the ideal Autumn dish, so try roasting them with cider and serve with caramelised onions.
The Pork & Tomato Sausage
Flavour profile
Born in North of England, historically tied to Yorkshire mill towns, this sausage blends juicy pork with tomato, to create a slightly sweet flavour with subtle back notes of acidity.
The Pork & Tomato’s history and origins
The Pork & Tomato sausage was created out practicality by blending pork with tomatoes in order to stretch rationing-era meat supplies. The result? A regional favourite.
Food pairing ideas
Try it grilled and tossed through pasta with basil - a twist that plays to the tomato base.
The Pork & Leek Sausage
Flavour profile
Though leeks are more commonly associated with Wales, the Pork & Leek sausage has become a popular addition to butchers and pubs across England thanks to its fresh and aromatic nose and the natural sweetness from sautéed leeks.
The Pork & Leek’s history and origins
Having long been a staple flavour enhancer, local butchers began adding leeks to sausages to add moisture and a subtle sweetness that works beautifully with pork.
Food pairing ideas
The Pork & Leek is fantastic in a hotdog with mustard mayo, or roasted and served over buttery mash!
The Surrey Sausage – Created and Perfected by Porky Whites
Flavour profile
Born in Surrey, SouthEast England, the Surrey is charactised by its high-pork content and delicately seasoned with hints of real lemon and honey. Clean and flavour-forward, theSurrey is no fuss, just quality meat and skilled butchery.
The Surrey’s history and origins
Porky Whites has been making sausages since 1935 and the Surrey sausage embodies the family’s butchery expertise: simple, honest ingredients and traditional methods.
Food pairing ideas
Any way you like your sausages, the Surrey has been crafted to shine whether grilled, pan-fried, baked, or used in recipes!
Final Stop: Back Home in Surrey
England’s regional sausages aren’t just recipes, they’re heritage. Each sausage tells the story of local soil, local farms and craftsmen who care deeply about what they make. And after travelling the length of England, we return to Surrey — where Porky Whites continue the tradition of making sausages with skill, pride and exceptional pork.
From the spiral of Cumbria to the herby heart of Lincolnshire, all roads lead back to the Surrey.
