Made In-House

The Banger, Made the Way It Should Be

A coarse, herby, sage-led Lincolnshire sausage, ground and linked by hand in our own butchery.

There are sausages, and then there is the Lincolnshire. It is one of England’s great regional bangers: coarsely ground pork, generously seasoned with sage, with an open, meaty texture you can actually see through the skin. No fillers hiding the point of it, no fine paste. Just pork, herbs and a bit of proper craft.

We make ours from scratch at the butchery counter, the same way a good English butcher always has. Break the skin in a hot pan and the smell is instant and unmistakable: sage, pepper, browning pork. It is Sunday mornings, a full breakfast, a plate of bangers and mash on a cold night. For a lot of our customers, it is simply the taste of home.

“Coarse, herby, sage-led, and made by hand at the counter. A proper banger, not a compromise.”

From our counter

Made and baked by us

Available in store across our nine Ontario shops, and to trade in frozen or bake-off cases.

Butchery

Lincolnshire Sausages

Coarse, meaty and full of proper sage flavour.

A traditional English sausage with a satisfyingly coarse, meaty texture and a generous hit of sage that sets it apart. That herby, savoury depth makes it a favourite for the breakfast plate, bangers and mash, or a Sunday tray-bake with onions. Honest, full-flavoured and made the proper Lincolnshire way.

What it is: A Lincolnshire sausage is a traditional English pork sausage with a coarse, meaty texture and a strong sage seasoning that gives it its signature herby flavour.

Retail pack: Packs of 6

Best for bangers and mash and the full fry-upView

What Makes a Lincolnshire a Lincolnshire

The Lincolnshire is defined by two things: a coarse grind and sage. Where many sausages are ground fine and smooth, this one is cut chunky, so it holds its bite and eats more like meat than paste. Sage is the signature herb, earthy and a little peppery, and it is what sets a Lincolnshire apart from a plain pork banger or a Cumberland.

The result is honest and full-flavoured, the kind of sausage that stands on its own without needing to be dressed up.

Ground and Linked by Hand

Our butchers make these in-house rather than buying them in. That means we control the grind, the seasoning and the mix from the start, and we can keep the texture properly coarse the way a Lincolnshire should be.

They are hand-linked and sold fresh from the counter. Ask us how many you need and we will cut the chain to suit, whether that is a few for two or a proper batch for a houseful.

How to Cook Them

Low and slow is the trick. Cook them gently in a pan over medium heat, turning now and then, so the inside cooks through before the outside catches. You want a deep golden skin, not a burnt one.

Bangers and mash with onion gravy, the classic and still the best
A full British breakfast alongside back bacon, eggs and beans
Toad in the hole, baked into a risen Yorkshire pudding batter
Straight from the pan in a soft roll with brown sauce

For Pubs, Kitchens and Breakfast Service

A good Lincolnshire earns its place on a breakfast menu, and ours is made to hold up to a busy service. We supply pubs, cafes and kitchens across Ontario that want a genuine hand-made banger rather than a boxed-in commodity sausage.

We offer wholesale formats to suit your covers and can talk through volumes and regular ordering. Contact us for wholesale pricing and available formats.

Wholesale & trade

Find Them at the Butchery Counter

Fresh Lincolnshire sausages are made in-house and sold from the counter at our Ontario stores. Pop in and we will link up as many as you need. Running a pub, cafe or breakfast kitchen? Get in touch about wholesale supply and we will share formats and pricing to match your service.

Start a wholesale enquiry Browse the catalogue wholesale@britishpridebakery.com

Good to know

Questions, answered

Both are classic English bangers with a coarse grind, but the seasoning sets them apart. A Lincolnshire is led by sage, which gives it an earthy, herby flavour. A Cumberland leans on pepper and a broader mix of spices and is traditionally sold in a long coil rather than links. If you like a herby, savoury sausage, the Lincolnshire is the one.

Yes. Our butchers grind, season and link them at the butchery counter rather than buying them in ready-made. That lets us keep the grind properly coarse and the sage seasoning honest, the way a Lincolnshire should be. They are sold fresh, and we will cut the chain to whatever quantity you need.

Explore more

Cumberland Sausage Pork Bangers The Butchery Wholesale Butchery

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