Sausages are a beloved staple of British cuisine, deeply rooted in the country’s culinary traditions. From the breakfast table to the Sunday roast, they’ve become more than just food — they’re a cultural symbol. But what exactly are sausages called in England? This might seem like a simple question, but the answer reveals a fascinating tapestry of regional dialects, culinary evolution, and national pride.
In this article, we’ll explore the many names used for sausages across England, delve into the origins of these terms, and examine why understanding these variations matters for food lovers and travelers alike. Whether you’re visiting the UK, learning English, or simply curious about global food culture, this guide will offer deep insights into how and why sausages in England go by a variety of names.
The Common Name: Sausage
In most of England, the term “sausage” is simply used as-is. This is the most universally recognized and accepted term for the meat product made from ground meat — most commonly pork — mixed with fat, herbs, and spices, then stuffed into a casing.
The word “sausage” itself comes from the Latin salsus, meaning “salted,” indicating its historical roots as a method of preserving meat. In England, the term has remained largely unchanged from the 15th century when it entered Middle English via Old French.
However, while “sausage” is standard, English is a language rich in local variation, and regional dialects or specific types of sausage can lead to a range of names that might surprise you.
Regional Names for Sausages in England
Banger
One of the most colorful terms for sausages in England is “banger”. This slang term came into use during the early 20th century, particularly during World War I. It’s said the name originated because the high water content in sausages at the time caused them to explode or “bang” when cooked, due to the steam created inside.
While “banger” is often used playfully or affectionately, it also reflects a certain historical honesty about wartime food shortages and the fluctuating quality of sausages during that time.
Cob
In the West Midlands, particularly in the county of Staffordshire and surrounding areas like Birmingham, sausages are known as “cobs.” This term, short for “cobs of sausage meat,” likely evolved from the practice of shaping sausage meat into a cob-like form — think of a thick, stubby link rather than a long, narrow one.
A notable variety is the “Birmingham Cob,” a thicker, coarser sausage that is not only a regional specialty but also a cultural touchstone. Cobs are usually made with a high meat content (often pork), and seasoned heavily with pepper.
Skewered or Griddled Sausages
In some parts of northern England, especially Yorkshire and Lancashire, you might hear sausages ordered as “two on a plate” or simply “a pair.” This reflects their traditional serving method — grilled or griddled whole and served in pairs. While not a distinct name for the sausage itself, this regional custom hints at how these items are presented and consumed.
In pubs or fish and chip shops, you might also hear someone ask for “a couple of sizzlers,” again reflecting the sound of them frying in the pan rather than an official name.
Varieties of Sausages in England
Understanding the different names for sausages in England goes hand in hand with understanding the types of sausages that exist. England boasts a rich sausagological heritage, with regional and seasonal varieties that have often led to local names or dialect adaptations.
Bangers (Classic British Sausage)
Though we’ve already covered “banger” as a term, it’s worth emphasizing the sausage itself. A typical British banger is a traditional pork sausage seasoned with sage, thyme, and pepper. Often found at breakfast or alongside mashed potatoes (as in “toad in the hole”), it embodies the rustic, hearty quality English food is known for.
Cumberland Sausage
Cumberland sausages hail from the historic county of Cumberland, now part of Cumbria in northwest England. They’re distinctive not only in flavor but in shape — a long, coiled snake of meat, rather than individual links. The meat is coarsely ground and seasoned generously, making it one of the most flavorful sausages in England.
In fact, Cumberland sausage is a protected food name under the European Union’s Protected Geographical Indication (PGI) scheme, meaning only sausages made to traditional specifications in Cumbria can legally bear that name.
Lincolnshire Sausage
Similarly, Lincolnshire sausage has PGI status and comes from — you guessed it — Lincolnshire in the east of England. Known for its bold sage seasoning and coarse meat texture, it’s another regional specialty with a strong identity.
Black Pudding
While technically not a sausage in the traditional sense, black pudding is often served alongside sausages in a full English breakfast. Made from congealed pig’s blood, oats, and fat, it’s a very different beast — but its inclusion in breakfast discussions often leads people to wonder: is black pudding a sausage? Not quite, but it’s close enough in function and flavor to be part of the conversation.
Cultural and Historical Context of Sausage Names
To fully grasp why sausages in England go by so many names, it’s essential to consider the historical and cultural backdrop.
The Role of Sausage in English Cuisine
In England, sausages are more than just a food — they’re a symbol. From sporting events (think football hooligans with ‘beer and a brat’) to the countryside (where a well-made sausage can be a badge of local pride), sausages are woven into the fabric of everyday life.
In the early 20th century, rationing and economic hardship led to variations in sausage content — sometimes with more filler ingredients like breadcrumbs and water. Hence, the name “banger” took on a darker tone of necessity, but eventually evolved into a nostalgic term for traditional British sausages.
The Food Standards Agency and Modern Sausages
Today, modern standards set by the UK Food Standards Agency ensure that sausages must be made with a minimum of 42% meat. In higher-quality products, this can go up to 85%. This helps explain why sausage varieties like the Lincolnshire and Cumberland are revered — they often exceed those expectations and maintain a proud culinary tradition.
Language Evolution: From Latin to Local Dialects
The word “sausage” has Germanic and Latin roots, but over the centuries, it has morphed into many local interpretations in English. Much like place names and idioms, these regional terms highlight how food evolves with the people who enjoy it.
For example, “cob” — while not a direct linguistic evolution of “sausage” — shows how local dialects can coin unique terms based on shape, texture, or communal habits.
Visiting England? Tips for Ordering Sausages
If you’re traveling to England or watching a British cooking show, knowing these terms can be invaluable. Here’s how to navigate some of the key sausage-related situations.
At the Butcher’s Shop
In local butchers or farm shops, your best bet is to ask for a “pork sausage” if you’re unsure. Most butchers are proud of their regional specialties and can help you identify things like Cumbrian sausage, a skewered pair, or a traditional cob.
In a Pub or Restaurant
Ordering a “full English breakfast” will usually net you two to four traditional sausages, regardless of their regional name. If you’re curious about variations, you could ask: “Are those bangers you’re serving?” or “Do you have any Lincolnshire sausage today?”
At a Football Match or Festival
At outdoor events or sports venues like Wembley Stadium, you’ll most likely hear a vendor shout, “Sausage in a roll!” — a popular street food version of the sausage sandwich, typically served in a soft bread roll with condiments like brown sauce or mustard.
How to Choose the Best Sausage in England
Not all sausages are created equal. If you’re trying to choose the best sausages during your visit to England, here are some tips.
Look for Local Designations
Seek out sausages awarded PGI status — like Cumberland and Lincolnshire — for guaranteed quality and traditional flavor. These designations are part of the EU’s effort to protect regional food heritage.
Check the Label: Meat Content Matters
High-quality British sausages will clearly list their meat content. Anything above 70% is considered premium, while anything below 50% might be better served in a school canteen than a fine dining establishment.
Ask About the Seasoning and Origin
The best sausages often tell a story — where the meat was sourced, how it was seasoned, and who made it. Don’t hesitate to ask: “Where are these sausages from?” or “What seasonings do you use?” This not only shows culinary curiosity, but also helps support local producers.
Conclusion: More Than Just Meat in a Casing
Sausages are a deeply embedded part of English food culture, and their names reveal more than just regional differences — they tell a story of adaptation, necessity, pride, and identity.
From the “banger” served at wartime breakfasts to the thick, meaty cob of Staffordshire, the names for sausages in England are much more than linguistic curiosities. They reflect centuries of culinary evolution, local traditions, and a deep-rooted love for this humble meat.
So, the answer to the question “What are sausages called in England?” isn’t just “sausages.” Depending on where you are, you might be ordering bangers, cobs, or simply a “pair” of grilled delights served alongside chips. Each term has its own charm, history, and flavor — and knowing them all adds to the joy of exploring English cuisine.
Whether you’re a native English speaker or a curious foodie, understanding the variety of names and types of sausages in England enhances your culinary experience. So next time you’re faced with the choice, don’t just ask for a sausage — ask for a banger, a cob, or a Lincolnshire link, and savor not just the flavor, but the story behind it.
What are sausages commonly called in England?
In England, sausages are typically just referred to as “sausages,” but they come in various regional and traditional forms with distinctive names. For example, “bangers” is a colloquial term often used to describe traditional British pork sausages, especially when served in dishes like “bangers and mash.” Additionally, some regional varieties have unique names based on their ingredients or local traditions, such as Lincolnshire sausages or Cumberland sausages.
Lincolnshire sausages are known for their use of coarsely ground pork and distinctive seasoning, while Cumberland sausages are traditionally meaty and curled into a coil rather than linked in a straight string. These names are protected under UK and EU food laws as part of the Protected Geographical Status (PGS) scheme, highlighting their cultural and culinary heritage. These regional terms enrich the variety of what is commonly known simply as “sausages” in everyday conversation.
Why are British sausages sometimes called “bangers”?
The term “bangers” is a nickname for British sausages, particularly associated with the early 20th century, especially during World War I. It is believed to have originated because sausages at that time contained a high water content and would sometimes burst or “bang” open when cooked, due to the steam created inside. This characteristic was a result of meat shortages and the need to stretch ingredients.
While the term was initially a critique of the quality of sausages during wartime, it stuck around as a nostalgic and affectionate moniker. Today, it’s used humorously in dishes like “bangers and mash” – a classic British meal of sausages served with mashed potatoes and gravy. Despite the origin of the name, traditional British sausages are now appreciated for their flavor and quality, far removed from the wartime versions that earned them the label.
What are Lincolnshire sausages and how are they different?
Lincolnshire sausages are a specific type of traditional British sausage originating from the Lincolnshire region of England. They are known for their coarse texture and use of simple, flavorful ingredients, with seasoned pork being the main component. Unlike mass-produced sausages, Lincolnshire sausages typically use freshly minced meat rather than emulsified meat paste, giving them a more substantial bite and meaty flavor.
In terms of seasoning, they are often flavored with sage, which imparts a warm, earthy taste that complements the richness of the pork. These sausages are protected under the UK’s food labeling laws, which ensure that only those produced in the Lincolnshire region with these traditional qualities may bear the name. This protection and reputation ensure that Lincolnshire sausages stand out in both taste and authenticity among British sausage varieties.
What are Cumberland sausages?
Cumberland sausages are a regional variety from the Cumbria area in northwest England and are easily recognizable by their coiled shape. Unlike typical link sausages, these sausages are often sold in a long continuous loop, sometimes referred to as “snakes.” They are packed with coarsely minced pork and seasoned with black pepper and other traditional spices, offering a robust and savory flavor profile.
A defining feature of Cumberland sausages is that they are traditionally made and hand-crafted, using methods passed down through generations. This regional pride and artisan approach have led to a Protected Geographical Indication (PGI) status within the UK and the European Union. This recognition ensures that authentic Cumberland sausages are only produced in the Cumbria region following their distinct recipes and techniques, further preserving the heritage and high standards of this iconic English sausage.
Are there other regional sausage names in England?
While Lincolnshire and Cumberland are the most notable regional sausage names protected in England, there are other local specialties with distinctive names and characteristics. For instance, “Hereford sausages” are another regional variety featuring a unique blend of pork and herbs, though they are not currently protected under PGI or PGS status.
In different parts of the country, local butcher shops often give creative names to their house-made sausages, which might include additions like cheese, apple, or leek. These variations aren’t always regionally designated but reflect the diversity and creativity in sausage-making across England. These unique names help consumers identify specialty sausages, showcasing the wide array of flavors and textures available beyond the standard British banger.
What role do sausages play in traditional English meals?
Sausages are a staple of traditional English cuisine and feature prominently in many classic dishes. One of the most iconic is “bangers and mash,” where sausages are served alongside creamy mashed potatoes and savory gravy, often complemented by onions or peas. Breakfast dishes like the Full English Breakfast also routinely include sausages as a main component, often paired with bacon, eggs, baked beans, and toast.
Beyond home cooking, sausages are also featured in British pubs and festive meals. They appear in dishes like toad in the hole – a traditional British baked dish made with sausages cooked in Yorkshire pudding batter. Their versatility and rich flavor have made them an enduring part of English culinary traditions, whether cooked at home or enjoyed at a local eatery. Sausages, in their many forms, continue to be a beloved and integral part of the British diet.
Can I buy English sausages outside of the UK?
Yes, English sausages can be found outside the UK, particularly in countries with significant British expatriate communities or in specialty butcher shops and delis that carry international foods. Brands like Heck, Richmond, and others export British-style sausages to various international markets, enabling people from the UK and international consumers to enjoy traditional flavors.
In many supermarkets and online retailers, especially in Commonwealth countries like Canada, Australia, and the US, you’ll find both imported British sausages and locally produced versions inspired by British styles. While these may vary in taste and composition, they aim to capture the essence of what makes British sausages unique. Whether for nostalgia or culinary curiosity, English sausages are accessible far beyond their country of origin, enjoying global recognition among sausage lovers.