British sausages are mainly of the fresh type served for breakfast and cooked variety also known as puddings. A fresh sausage is the stuffed sausage that is not cooked during manufacture and must be refrigerated. The sausage is fully cooked when served.
Irish and English sausages are very much alike in taste, texture and presentation. They are usually made with pork, sometimes include beef, however, both include a filler as a requirement along with herbs and spices. English sausages introduce a wonderful combination of spices like sage, nutmeg, mace and ginger. Great Britain has a number of historic sausage producing regions, such as Cumberland, Lincolnshire, Yorkshire and Glamorgan.
