You can pretty much find any flavour of sausage that you want… and if you can’t find it then you can get it specially made for you!! There are lots of varieties from a wide range of countries to choose from. Or choose an ingredient and there will be lots of variations on that theme, pork and cheese could be become pork and cheddar, pork and stilton, pork and Wensleydale, pork and brie. Or add a veggie to beef to create beef and onion, beef and chives, beef and peppers, beef and leek.

Hot ‘N’ Spicy: Hot chilli pepper, mild chilli pepper, curry, hot ‘N’ spicy, Tandori beef, sweet and sour pork,

Traditional sausage: Breakfast sausage, Cumberland, Lincolnshire, pork, pork and leek, pork with sage and onion, olde English, pork with tomato and basil, pork breakfast sausage, beef and mustard,

Gourmet: Pork and cider, pork and apricot, pork and apple, pork and chives, pork and peppers, beef and ale, beef and horseradish

Continental types: Polish, Italian, German, Chinese, Mexican - you can find your favourite national sausage.

Wheat free, gluten free sausage – In the last few years the range of special diet sausage has grown considerably. Good butchers and sausage makers will always accommodate special dietary needs.

Sausage meat is the filling of the sausage without the casing. It’s used for a variety of recipes including scotch eggs, and meat loaf. Buy basic pork sausage meat to use in recipes so it won’t taint your recipe with the herbs and spices of the sausage.

To cook or not to cook - that is the sausage question

Sausages can be cooked or uncooked, but all uncooked sausages and sausage meats are perishable, so make sure they’re kept refrigerated. You can make sure your fridge is keeping your food at the optimum temperature by using a fridge thermometer. These are available online or from your local supplier. Sausages are ideal for deep freezing. Make sure they’re fresh before freezing and follow your freezer instructions for the length of storage times.