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February 07, 2026 10 min read
Is there anything more disappointing than a sausage that splits in the pan, ending up dry and burnt instead of juicy and golden? Or perhaps you’ve stood at the butcher’s counter, faced with a wonderful array of Cumberland, Lincolnshire, and Gloucester Old Spot, feeling unsure what truly separates a quality artisan sausage from a cheap, mass-produced one. Here at The Artisan Butcher, we believe that a great sausage is one of life's simple, most delicious pleasures, and our team is passionate about sharing the time-honoured craft behind getting it just right.
Consider this your personal guide, straight from our butcher's block to your kitchen. We're pulling back the curtain to share our expertise, helping you confidently identify the finest quality bangers and understand the rich heritage behind Britain’s most beloved regional types. Most importantly, we'll teach you the simple, foolproof techniques to cook your sausages to perfection every single time. Get ready to transform your fry-ups, casseroles, and barbecues with sausages that are bursting with flavour and cooked with skill.
For many of us, the sausage is a cornerstone of a comforting family meal, from the weekend breakfast to a classic bangers and mash. Yet, there is a world of difference between the standard supermarket offering and a truly exceptional, artisan sausage. It’s a difference you can see, smell, and taste - one born from a deep respect for tradition, the finest quality ingredients, and a passion for the craft of butchery.
Our team believes in these time-honoured methods. To see this craft in action, here is a wonderful look at how traditional sausages are prepared:
The heart of any great sausage is, without question, the meat. We believe a minimum of 85% high-quality pork is non-negotiable. We use prime cuts like pork shoulder, which has the ideal ratio of meat to fat, ensuring a succulent, flavourful result that never tastes greasy. While a comprehensive overview of sausages reveals many different compositions, a proper British banger often includes a small amount of 'Rusk'-a traditional wheat-based binder that helps retain moisture and gives a perfect texture. We also stand by our ethos of using free-range, ethically reared pork; it’s not just the right thing to do, it results in a far superior flavour. The final texture comes down to the grind: a coarse grind gives a wonderfully rustic, meaty bite, while a finer one creates a smoother, more uniform sausage.
The details are what elevate a good sausage to a great one. We exclusively use natural casings, typically from hog or sheep, which are essential for achieving that satisfying 'snap' when you bite into them. Unlike synthetic alternatives, they cook beautifully and allow the flavours to meld perfectly. The seasoning is a delicate art; our focus is on complementing the rich flavour of the pork, not masking it. A simple, balanced blend of salt, pepper, and a few carefully chosen herbs is all that’s needed. Finally, every one of our sausages is made in small, fresh batches. This ensures absolute quality and consistency, a hallmark of artisan care that you simply won't find in mass production.
Britain's love for a good sausage is a time-honoured tradition, with recipes passed down through generations of butchers. Each region proudly boasts its own unique variety, a testament to local ingredients and tastes. From the peppery coils of the north to the sage-infused links of the east, there's a world of flavour to explore. Once you've chosen your favourite, learning how to cook sausages perfectly is the key to unlocking their incredible taste.
To help you navigate this delicious landscape, our artisan team has put together a quick guide to some of Britain's most cherished sausages:
| Sausage Type | Key Flavour Profile | Texture | Classic Pairing |
|---|---|---|---|
| Cumberland | Peppery, Herby | Coarse, Meaty | Mash & Onion Gravy |
| Lincolnshire | Sage, Herbaceous | Chunky, Coarse | Full English Breakfast |
| Gloucester Old Spot | Rich, Porky | Succulent, Firm | Toad-in-the-Hole |
| Pork & Apple | Sweet & Savoury | Smooth, Tender | With Cider Gravy |
| Newmarket | Mild, Subtly Spiced | Firm, Smooth | Breakfast Bap |
| Chipolata | Delicate, Lightly Seasoned | Fine, Smooth | Pigs in Blankets |
No sausage tour is complete without mentioning these two heavyweights. The Traditional Cumberland is a true icon, a peppery pork sausage sold by length and famously coiled. It's coarsely ground, giving it a wonderfully meaty bite. The Lincolnshire, by contrast, is defined by its robust and aromatic sage flavour. Its chunky texture comes from coarsely chopped pork, creating a hearty and satisfying banger. Both boast PGI (Protected Geographical Indication) status, ensuring their unique quality and heritage are preserved.
Beyond the classics, you'll find a tapestry of regional treasures. The Gloucester Old Spot sausage is a celebration of provenance, made from the revered heritage pig breed known for its succulent, high-quality meat. Down in the West Country, Pork & Apple offers a perfect balance of sweet and savoury. And for a gentler flavour, the Newmarket sausage is a breakfast table champion, with its subtle blend of spices that complements a morning fry-up without overpowering it.
For more delicate dishes or festive occasions, the Chipolata is the go-to choice. These thin, finely ground sausages are perfect for canapés, party food, or being wrapped in bacon for the ultimate Christmas trimming. Of course, the world of artisan sausages is always evolving, and at our shop, you'll find other fantastic combinations like Pork & Leek or sausages with a gentle, warming spice. The possibilities are truly endless when you start with the finest quality pork.
Explore our range of handmade traditional sausages.
At the shop, we’re often asked how to avoid the common pitfalls of cooking sausages: the split skins, the burnt exterior, and the raw middle. The answer, passed down through generations of butchers, is surprisingly simple. It starts with the sausage itself. A proper artisan sausage, made with a high percentage of quality meat and natural casings-far exceeding the minimums required by UK government regulations for sausages-is packed with flavour, not excess water.
This brings us to the first and most important rule: never, ever prick your sausages. Pricking a quality sausage lets all the delicious, juicy fats escape, leaving you with a dry, disappointing result. Instead, embrace the golden rule of sausage cooking: low and slow. This gentle approach allows the meat to cook through evenly while the skin turns a beautiful, sticky golden-brown. For complete peace of mind, use a meat thermometer and aim for an internal temperature of 70°C (160°F).
This is the time-honoured technique for a perfect finish. Add a small knob of butter or a splash of oil to a heavy-based frying pan over a low heat. Add your sausages and let them cook gently for 15-20 minutes, turning them regularly with tongs. This slow, patient process ensures they cook through without bursting and develops that irresistible, perfectly caramelised skin that makes a sausage truly great.
When you're cooking for the whole family or simply want less washing up, the oven is your best friend. Preheat your oven to 180°C (350°F). Place the sausages on a wire rack set inside a roasting tin-this allows the heat to circulate evenly. Bake for 20-25 minutes, turning them over halfway through. It’s a wonderfully simple, mess-free way to achieve a consistently delicious result.
Nothing beats the smoky char of a grilled sausage on a summer's day. The key here is to avoid placing them directly over fierce, high flames, which will burn the skins before the inside is cooked. Instead, cook them over indirect heat, turning them frequently. They will take around 20 minutes to cook through, developing a deep, golden colour and an unbeatable smoky flavour.
Selecting the perfect sausage is an art, and storing it correctly is a science. Taking a little care at the counter and in your kitchen ensures that the time-honoured craft that went into making your bangers results in the finest flavour on your plate. Whether you're visiting us in-store or shopping online, knowing what to look for is the key to a truly magnificent meal.
A truly great sausage starts with high-quality meat, and transparency is everything. Don't be shy to ask your butcher about the meat content and its origin; a passionate team will be proud to tell you. Look for sausages that are plump, firm to the touch, and have a healthy, natural pinkish hue. In coarse-ground varieties, you should see distinct flecks of meat and fat-a sure sign of quality ingredients. Often, a slightly uneven, handmade appearance is a hallmark of an artisan product, not a uniform, factory-made one.
Here at The Artisan Butcher, we believe everyone should enjoy a proper banger. That’s why our team has perfected a range of delicious, gluten-free options, ensuring no one misses out on the quality and taste we stand for.
Once you have your sausages home, proper storage is vital to maintain their freshness and flavour. To get the best from your purchase, we recommend following these simple steps:
Ready to taste the difference that quality and care can make? Have our award-winning sausages delivered fresh to your door.
We've explored the rich world of the Great British sausage, from what separates a truly artisan product to the secrets of perfect, gentle cooking. The key takeaways are simple: quality ingredients, time-honoured skill, and a little patience in the pan make all the difference. Understanding the heritage behind a Cumberland or a Lincolnshire banger only deepens the appreciation for this humble yet mighty staple of British cuisine.
At The Artisan Butcher, this is our passion. It's an ethos our skilled team in Warwick lives by every day. We believe a better sausage starts with better ingredients, which is why we use only locally sourced, free-range heritage pork in our recipes. And because we want everyone to enjoy them, our entire handmade range is proudly gluten-free. If you're ready to experience the true taste of tradition and quality, we invite you to explore our selection.
Shop our full range of handmade, free-range sausages. We look forward to sharing our craft with you.
We hear this question a lot in the shop, and our traditional advice is simple: no! Pricking a high-quality sausage lets all the delicious juices and fats escape during cooking, which can leave you with a dry and less flavourful result. Our artisan sausages are made with the finest ingredients and natural casings, designed to lock in moisture and taste. Trust the process, and you'll be rewarded with a perfectly succulent sausage every time.
The secret to preventing sausages from splitting is gentle, even cooking. A sudden blast of high heat is the main culprit. We recommend pan-frying them over a low-to-medium heat for around 15-20 minutes, turning them regularly. Alternatively, baking them in the oven at about 180°C (160°C Fan) on a baking tray achieves a wonderful, consistent result without the risk of bursting. Patience is key to a perfectly cooked, intact sausage.
Absolutely! Freezing our fresh sausages is a great way to ensure you always have a quality meal on hand. For the best results, wrap them tightly in freezer paper or a freezer bag, removing as much air as possible. They will maintain their finest quality for up to three months in the freezer. Simply defrost them thoroughly in the fridge overnight before cooking. It’s a convenient way to enjoy our artisan products whenever you wish.
This is a classic debate between two of Britain’s most beloved bangers! The traditional Cumberland sausage is a long, coiled pork sausage, distinct for its coarse texture and peppery seasoning, without any other herbs. In contrast, the Lincolnshire sausage is defined by its dominant herb: sage. It has a chunkier texture and a wonderfully aromatic flavour profile. Both are fantastic, and the choice often comes down to personal preference for peppery spice or fragrant herbs.
Chipolatas are a type of thin, short fresh sausage, typically made from coarsely minced pork seasoned with salt and pepper, and sometimes gentle herbs like thyme or parsley. Their smaller size means they cook much more quickly than a standard banger. They are incredibly popular for a full English breakfast, wrapped in bacon as 'pigs in blankets' at Christmas, and are a firm favourite with children due to their milder flavour and manageable size.
We are proud to say that the vast majority of our artisan sausages are indeed gluten-free. We use high-quality, gluten-free rusk or binders in our recipes to ensure everyone can enjoy them without compromise. Each sausage product on our website has detailed allergen information clearly listed. If you're ever in doubt or have specific dietary needs, please don't hesitate to ask one of our team members in the shop-we're always happy to help.
