Lishman’s of Ilkley Thanks to David Lishman there is now, officially, a Yorkshire Sausage (it’s hard to believe, but there wasn’t such a thing until very recently). Welcome to Yorkshire and David, a butcher from Ilkley, led a series of Yorkshire-wide street sampling roadshows and events where over 3,500 locals helped choose the official winning Yorkshire sausage. You can find the recipe on the Welcome to Yorkshire website and the sausages in David’s shop, naturally. How good are they? Put it like this: he’s even made them for the Princess Royal. lishmansonline.co.uk
Cumberland sausage: This is a hefty, chunky sausage that’s easily identified, as it comes in a continuous spiral that is usually bought by length, not by weight. Spiced with pepper, this a flavorsome sausage, and an excellent all-around choice.
Gloucester sausage: As the name implies, it is made with Gloucester Old Spot Pork, nicely flavored with sage.
Lincolnshire sausage: It’s all herby and meaty, often heady with sage and sometimes a little thyme.
Manchester sausage: This herby sausage contains cloves, ginger, nutmeg, mace, and white pepper.
Marylebone sausage: Expect mace, sage, and ginger in this traditional London butcher’s sausage.
Oxford sausage: Savory with sage, a touch of marjoram, lemon, pork, and veal, this is a nicely refined sausage.
Pork and apple sausage: The apple in this pork sausage opens itself up to using cider in the mix, thus creating a lovely moist sausage much loved in the West Country.
Square slicing sausage: Also known as Lorne, it’s made from a mixture of pork and beef. Conveniently, this sausage sits very well in a sandwich and is often found on the breakfast plate.
Suffolk sausage: This coarse sausage is similar to Lincolnshire.
Tomato sausage: with its distinctive red color and light tomato flavor, it’s always a favorite with children.
Yorkshire sausage: Expect a sausage spiced with cayenne, a pinch of nutmeg, white pepper, and mace.