When it comes to the quintessential breakfast sausage, we all have that familiar image in mind – the plump, juicy link that graces our morning plates. But did you know that within the realm of English breakfast sausages, there exists a myriad of regional variations and unique types that might surprise you? In this comprehensive guide, we delve into the world of English sausages beyond the ordinary, shedding light on the lesser-known but equally delightful options that adorn breakfast tables across the United Kingdom.
Polony: A Taste of History and Heritage
Among the lesser common but historically significant sausages is the Polony. Once widely enjoyed but now a rare find, this sausage is a concoction of both fatty and lean pork encased in a distinctive red casing. Its name may sound unfamiliar, yet its resemblance to the famed Bologna Sausage, known for its appearance rather than its taste, led to its alternative moniker in the United States.
Dating back to the 1600s in England, the origins of the Polony are believed to be a curious transformation of the term ‘Bologna’. Interestingly, in the United States, it is occasionally referred to as ‘baloney’, a word that has come to signify something untrue or exaggerated – a nod to the sparse meat content that was once found within these sausages.
Saveloy: The Classic Fish ‘n Chips Companion
If you’ve ever enjoyed a traditional fish and chips meal, you’ve likely encountered the Saveloy. Evolving over time, this sausage has shifted from its original composition, once predominantly made from pork brains, to a more contemporary version that closely resembles a wurstel. The name ‘Saveloy’ itself traces back to ‘servelat’, a pork brain sausage found in French-speaking Switzerland. It’s worth noting that many English sausages share French origins, showcasing the intertwining culinary influences across borders.
Haslet: A Savory Slice of Tradition
Hailing from the heart of Lincolnshire, Haslet is a unique offering among English sausages. Crafted from a blend of pork, herbs, spices, and bread, this concoction is often enjoyed sandwiched between slices or served cold with a side of salad. Once a staple with a rich history, Haslet is now primarily available in specialty food stores and delicatessens, showcasing its enduring appeal among connoisseurs of fine foods.
Cumberland Sausage: Spiraled Delights from Cumbria
Steeped in tradition and hailing from the region now known as Cumbria, the Cumberland Sausage is a marvel to behold. Its distinctive spiral shape, reminiscent of certain German sausages, sets it apart. Traditionally, these sausages spanned an impressive 50 cm in length, although shorter versions are now prevalent. What truly distinguishes the Cumberland Sausage is its coarse-textured filling. Unlike most sausages that feature ground meat, Cumberland Sausage boasts chunky cuts, offering a robust and slightly spicy flavour profile, accentuated by the generous use of pepper.
Black Pudding: A Blood-Infused Delicacy
While blood sausages are a common sight across Europe, the British Black Pudding stands out for its use of oats to absorb the rich blood content. This variant can be found in various parts of Europe, including Italy, but its British rendition is undoubtedly distinctive. Often sliced and fried, Black Pudding makes an appearance in hearty breakfasts, particularly in Scotland. For those seeking an alternative, the White Pudding, which omits the pork blood, is a beloved choice in northern England and Scotland.
Lincolnshire Sausage: Where Sage Takes Center Stage
Another gem from Lincolnshire, renowned for its pig farming heritage, the Lincolnshire Sausage stands out for its unconventional texture and flavour profile. Rather than being ground to a uniform consistency, the sausage features chunky pieces of pork. Moreover, unlike its counterparts that rely heavily on pepper for seasoning, Lincolnshire Sausage opts for the aromatic embrace of sage.
Newmarket Sausage: A Taste of Tradition and Secrecy
Steeped in secrecy and boasting an air of exclusivity, the Newmarket Sausage hails from the charming town of Newmarket in Suffolk. This sausage variety comes in several iterations, with the authentic recipe closely guarded. Comprising a blend of herbs and spices, these sausages have secured a protected status under the European Union’s regulations, marking them as a true culinary treasure.
Pork & Apple Sausage: A West Country Delight
The pastoral landscapes of the West Country – encompassing Cornwall, Devon, and Dorset – give birth to the delightful Pork & Apple Sausage. Beyond its succulent pork content, this sausage features a touch of apples or apple cider, rendering it moist and tender. This combination creates a harmonious blend of savoury and sweet notes, making it a beloved choice for those seeking a unique breakfast experience.
Chipolata Sausage: A Christmas Delicacy
Characterized by its slender form and tantalizing blend of pork, herbs, and spices, the Chipolata Sausage boasts a lineage that traces back to its Italian roots. Despite its name’s association with onions, this sausage variety is onion-free. However, it often graces Christmas feasts in the United Kingdom, wrapped in bacon to create a delectable treat that adds flair to festive tables.
Oxford Sausage: A Fusion of Flavours
Embodying the essence of innovation, the Oxford Sausage is unlike any other in the realm of English sausages. Blending pork, veal, and a hint of lemon, this sausage is an exquisite harmony of flavours. The presence of sage and marjoram lends a delicately nuanced taste that delights discerning palates.
The world of English sausages is a diverse and captivating one, offering a multitude of options beyond the familiar breakfast links. From the historical significance of the Polony to the distinctive taste of the Oxford Sausage, each variety presents a unique culinary journey. Whether you’re a traditionalist or an adventurous foodie, exploring these sausages promises to be a delightful venture into the intricate tapestry of British gastronomy.
