sausages

A fake earthenware pot filled with sausagemeat. One of many comical imitation dishes devised by medieval cooks for grand establishments.

Pig's blood with oatmeal, a high proportion of whole barley and (usually) coarse chopped pig fat and spices, poured c2ins deep into a large tray and baked. Cut ...

A form of small Polony sausage, associated with the town of Bath. Described in the 'Bath Chronicle and Weekly Gazette' (Thursday 13 February 1873, p3); "We must...

Made with a high spice and marjoram, thyme, and parsley (Walsh 1859, etc)

A large sausage made of blood and suet, sometimes with flour or oatmeal. English black pudding sausages, or blood pudding, have two distinct forms, the 'Bury' l...

Rich hog's black pudding made with minced pork as well as blood, possibly with currants and spice.

Usually mixed beef and pork sausage with ample breadcrumbs, barely seasoned, in a narrow (c½in) skin.

Minced tripe with beef suet, marrow, herbs and spices, eggs and cream stuffed into sheep guts and boiled (WM 1658)

Coarse ground lean and fatty pork with binder (rice in some receipts) and a heavy admixture of sweet spices such as mace, ginger and nutmeg, linked, in medium s...

Small, thin (c½in diameter, 2ins long)) sausages, traditionally filled into lamb's intestines, usually used as a garnish for poultry. Their small size means the...

Hog guts filled with dates, herbs, rosewater, sugar and eggs (Robert May 1660, Wooley 1672, etc).

Sausage of chopped pork with spices, predominantly cracked or ground black pepper. Little binder. Formed into larger (c1¼in diameter) continuous skins, not link...

Patties of chopped meat, suet and rice, rolled in egg and crumb, fried. Known from Mrs.B, Hartley 1954 and two 19th Century Cornish texts.

A type of chilled meat loaf.

A form of pork or beef sausages flavoured with sage, lemon and nutmeg, know at least since 1812 (Morning Chronicle - Thursday 22 October 1812, p4) and associate...

Chopped meat, commonly white meat, such as veal or pork, often with vegetables, prepared so as to form a set slab when cold, glazed with a gel. Eaten cold and s...

Traditionally made with Gloucester Old Spot pork (now a rare breed), flavoured with sage and formed into very large (c4oz) links.

A sweet haggis-type pudding of minced beef with oats, sugar and fruit, boiled in a large gut bag.

"What exactly is it that they put into haggis?

Boiled chopped pork with flour, currants, lard and allspice. Forced into skins and tied in bunches so as to be approximately the size of an egg. Boiled and then...

Oatmeal soaked in cream with suet, whole egg and spices in a skin, boiled (Huswife 1594)

Coarse-chopped lean pork and pork fat with salt, black pepper, sage and nutmeg. Forced into skins or prepared as a slab for slicing (Acton 1845)

A meat loaf of minced cooked sheep-meat with breadcrumbs and a flavouring of anchovy. Known from several 19th Century cookbooks.

Sausages boiled in the skins, and served upon a toast (Acton 1845)

Coarsley cut fatty pork sausage with 10% to 20% breadcrumbs, well-flavoured with sage. Formed into standard links.

Very smooth liver paste in small skins, commonly used as a spread.

Boiled sausage of minced liver, often with egg and spices (AW 1591)

Pork fat, almonds and crushed almonds, sugar and breacrumbs with ambergris, musk and orangewater, in pig gut (WM 1658)

Pork sausages with thyme, parsley and marjoram.

Pork sausage flavoured with a mixture of spices similar to Manchester Pie Seasoning giving a nutmeg-gingerely flavor.

Made with mace, ginger and sage.

The Newmarket Sausage is about 4ins long weighing about 2oz and containing 65 to 75% pork from the whole animal, coarsely chopped or minced. The filling is eith...

A pork and veal sausage with breadcrumb, flavoured with sage. Prepared either in skins as a 'C'-shaped sausage, or formed skinless into rolls or patties. Receip...

Skinless minced pork sausages with beef suet. Well seasoned with pepper and sweet spices, bound with egg and rolled in flour. Fried and eaten with mustard.

Small sausages wrapped and baked. When prepared as a snack, the 'blanket' may be a triangle of puff paste folded around an actual sausage, not just sausage meat...

Large sausage of finely ground meat (typically pork and beef) cooked in a red or orange skin. Typically sliced and served cold.

Sausage wrapped in suet paste and boiled. Known since Francatelli 1852, and very frequently repeated in cookbooks and news articles up to the 1950s.

Steamed pudding containing spiced sausage meat.

A very popular snack meal of cooked English sausages between slices of bread. Often with Brown Sauce.

Now usually sausages stewed with vegetables, typically onions and carrots.

Skins filled with pounded fish with herbs and spices, lain 24 hrs in pickle then smoked, boiled after (Bradley 1728).

Sausages fried with sliced apple (Eaton 1822).

Large, bright red coloured, sausages filled with finely-ground spiced pork. The name is possibly a variant of the French 'cervelat'.

Now an individual whole hard boiled egg wrapped in sausage meat, covered in breadcrumb and deep-fried or baked. Now served universally as a snack item, they wer...

Patties of minced veal with spices, fried or baked and served with gravy and pickles.

Coarse chopped sausage with herbs.

Meat pieces, now almost always sausages, baked in Pudding Batter, in the manner of Yorkshire Pudding. Served with gravy and vegetables.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

An obscure dish found in Liber Cure 1430. It seems to be ground pork packed into gut of some sort, roasted and then put in batter. Possibly an early toad-in-the...

A form of highly-spiced White Pudding sausage. Most traditionally spiced groats (grains, usually oats or barley, crushed and husks removed) with minced pork off...

A large diameter coarse pork sausage with herbs, high spicing and very little breadcrumb. Sometimes linked, sometimes coiled as with the Cumberland sausage.

A sausage of minced pork meat, pork fat, oatmeal, onion and spices, cut into slices and fried. Now usually very plain, earlier receipts usually include fruit an...

Deep-fried pork sausage meat balls, often served with apple sauce or fried apple slices and parsley.

Wiltshire sausages are generally very finely minced pork sausages with breadcrumbs, ginger, mace and other flavourings, bound with egg if needed. They are suppl...

Shredded lean young pork with beef suet, red sage, pepper, salt, nutmeg, onion and egg yolks.

An ancient dish of a pig stomach filled with spiced pork, coloured and stuck over with spit almonds to imitate a sea-urchin or hedgehog. The spelling 'Yrchin' i...