It was only recently after David Lishman of Lishman’s of Ilkley led a series of Yorkshire-wide street sampling roadshows and events where over 3,500 locals helped choose an official winning Yorkshire sausage. Made with pork and spiced with cayenne, a pinch of nutmeg, white pepper, and mace the offical Yorkshire sausage now proudly ranks alongside other vintage English sausages such as:
Cumberland : 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 : Which is made with Gloucester Old Spot Pork, nicely flavored with sage.
Lincolnshire : It’s all herby and meaty, often heady with sage and sometimes a little thyme.
Manchester : Seasoned with cloves, ginger, nutmeg, mace, and white pepper.
Marylebone: The traditional City of London’s butcher sausage using mace, sage, and ginger .
Oxford : A subtle savoury mixture of sage, marjoram, lemon, pork, and veal.
West Country : A moist pork and apple sausage using cider
Scottish Lorne : Made from a mixture of pork and beef. A conveniently square slicing sausage, perfect for making sandwiches
Suffolk sausage: A coarse ground sausage that is very similar to the Lincolnshire.
Tomato sausage: With a distinctive red colouring and sharp sweet tomato flavor, favoured by children.