Wilfred’s Top 6 Sausages — Ranked
Here are the sausages I’m most proud of — the ones I eat myself, share with friends, and know my customers love too.
Wilfred’s Favourite Sausages: Speciality Picks from The Black Farmer
The finest sausages in the UK, ranked by the man who knows them best.
My personal ranking of the UK’s best sausages — made with pride, heritage and proper flavour.
If there’s one thing I know, it’s that a great sausage is never just a sausage. It’s a story. It’s tradition. It’s a moment around the table, a memory in the making.
I started The Black Farmer because I wanted to make food that matters — food that respects the land, honours heritage, and doesn’t cut corners. Sausages were one of the first things I ever produced, and to this day, they remain at the heart of what we do. They’re gluten-free, made with high-welfare British meat, and full of real, honest flavour.
Premium Pork Sausages
This is where it all began. My original and still my favourite.
Made with top-quality British pork shoulder, no cheap cuts, and seasoned with care. It’s everything a traditional sausage should be — meaty, juicy, and full of depth. I eat these for breakfast, in a sandwich, or grilled with onion gravy.
Jerk Chicken Sausages
A bold twist inspired by my Jamaican roots.
These sausages bring real Caribbean warmth — scotch bonnet, pimento, thyme — but still feel light and clean. Perfect on the BBQ or with rice and peas. If you like flavour with attitude, this one’s for you.
Jerk Pork Sausages
Spicy, smoky and rich.
This is one of our newer stars — all the flavour of traditional jerk seasoning with the heartiness of proper British pork. Great for a BBQ or midweek kick. My customers love them grilled and stuffed in a bun with plantain or slaw.
Cumberland Sausages
A classic with a peppery edge.
Cumberland was always a staple growing up. I wanted to make a version that honoured that northern tradition — coarsely ground pork, cracked black pepper, and just the right amount of spice. A real all-rounder.
Italian Style Sausages
Rustic, herby, and packed with character.
Think fennel, paprika, a hint of garlic — these sausages remind me of my time travelling through Italy, learning about food from butchers and farmers. They're perfect for pasta, risotto, or roasted with peppers and tomatoes.
Beef & Herb Sausages
Beefy, bold, and a little different.
For those who want an alternative to pork, these sausages still deliver big on flavour. I like them paired with root mash or sliced into a stew. Full-flavoured and deeply satisfying.
Not Sure Where to Start?
If you're new to The Black Farmer or want to try a bit of everything, I’ve made it easy.
Grab my curated box of favourites and find the sausage that speaks to you.
Fire up the grill or fill your freezer with this mouthwatering gluten-free sausage selection box, packed with bold Caribbean flavours and British classics. Whether you're cookin...
Honourable Mentions
There are a few more sausages I’m proud of that didn’t make the top 6 but are still worth a try:
Goat Sausages – rich and gamey, brilliant in a slow curry
Chorizo-Style Sausages – smoky and spicy, ideal for tapas
Cooking Tips from Wilfred
Go low and slow. Don’t blast them — medium heat and patience is key.
Try my trick: Simmer sausages in cider or good stock for 10 minutes, then finish in a hot pan or under the grill for an incredible texture.
Serve with: Creamy mash, roasted veg, spiced rice, or just some good mustard and crusty bread.
Frequently Asked Questions
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Simple. I only use top-quality British meat, generous cuts, and no filler nonsense. These sausages are made with pride — high meat content, gluten-free, and seasoned just right. I created them to taste like real food should — honest, hearty, and full of flavour.
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Yes, every single one. From the start, it was important to me that people with coeliac disease or wheat intolerance didn’t have to compromise on flavour. You’ll never find rusk or breadcrumbs in my recipes — just great ingredients and bold seasoning.
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Premium Pork is the people’s favourite — and mine too. But Jerk Pork and Jerk Chicken are fast catching up. They’ve got a kick of Caribbean heat that takes folks right back to the islands. Cumberland is always a strong British classic too.
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Absolutely. I set up my online farm shop so you can get proper sausages delivered to your door — no matter where you live. Whether it’s a single pack or a full bundle, I’ve got you covered.
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Take your time — sausages aren’t meant to be rushed. Pan-fry or grill on a medium heat until the outside is golden and the juices run clear. If you want my trick: simmer them in cider for 10 minutes first — trust me, it’s a game-changer.
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For bold BBQ flavour, go for the Cumberland, Jerk Chicken, or Chorizo-Style. They’ve got punch and personality — just like a good grill should. I like mine with plantains or grilled onions in a soft bun.
Final Thoughts
For me, food isn’t just about taste — it’s about truth. I make these sausages with respect for the animal, the craft, and the people I serve.
So if you’re after something full of flavour and full of purpose, give one of these a try. I guarantee they’ll earn their place on your plate.
