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Variety is the Spice of Life

For centuries various English counties have each had their own way of flavouring their local sausage. For instance, Lincolnshire favours fresh English sage, Cheshire uses caraway and coriander, Staffordshire marjoram, pimento and thyme, whilst the South prefers saffron and pennyroyal. One of the oldest and most popular sausages, black pudding, made of hog's blood, shredded suet, dried oatmeal and minced onions, is a Scottish specialty, whilst the Welsh have created their own leek flavoured variety. There is now so much to choose from in the British sausage market that Wall's future will cater for many different tastes and will offer a far wider range to choose from than ever before.

Caraway,Sage,Coriander