Hi Paint and welcome along - I will be watching this space as I'm in the same boat as you but in Aus.  We do have butchers selling "English Sausages" but for some reason they don't come close.  Fortunately we have a wide range of other lovely flavours like lamb, rosemary and garlic.

I would love an explanation of the different methods of making sausages from one country to another to make the taste and texture vary.  Now you've got me dreaming of a Cumberland sausage butty with brown sauce 

Here be the extreme

http://www.timesonline.co.uk/tol/life_a … 607705.ece

hi paint, i haven't got a recipe for pork and sage sausagemeat but you can adjust the flavourings in this recipe, to suit your taste. it's a basic british banger style recipe that's good in sausage rolls too.

500g of pork shoulder
200g of pork fat
1 tsp of each of salt and white pepper
about 40g of fresh breadcrumbs
2 egg yolks
A good pinch of nutmeg, cloves,mace and thyme
Sausage skins

Mince the pork and fat (use the finest cutter you have) then mix together with the breadcrumbs,egg and seasonings. Fry a tsp of the mixture and test for flavour..add more seasoning if necessary. Stuff the sausage casings, twist into small sausages and pop them in the fridge overnight to allow the flavours to develop.

English Bangers

Banger Seasoning

5 teaspoon ground white pepper
2 1/2 teaspoon mace
2 1/4 teaspoon salt
2 teaspoon ground ginger
2 teaspoon rubbed sage
1/2 teaspoon nutmeg
Sausage

2 1/2 lb. boneless lean pork shoulder or loin cut in cubes
1 lb. fresh pork fat in cubes
1 1/2 cup dry bread crumbs
1 1/4 cup chicken broth
3 1/2 teaspoon Banger seasoning
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.
Grind again.
Stuff mixture into casings and tie in 4-5 inch lengths.

Breakfast Sausage

15 pounds boned pork butts
8 tablespoons kosher salt
5 teaspoons ground white pepper
3 tablespoons of rubbed sage
1½ teaspoons ginger
5 teaspoons nutmeg
5 teaspoons thyme
4 teaspoons cayenne pepper
3 cups ice water
Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying.

If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.

Chipolata Sausage

The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.

7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water
1 pint water
Grind the meat and fatback through a 3/8 plate
Mix the herbs and seasonings in the water and chill.
Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs.
Chill meat mixture.
Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.

Grill, sauté or cook in the oven, as you prefer and serve at once.

1kg pork loin
600g pork fat
150g breadcrumbs
100ml water
20g salt 6g pepper
50g sage
50g thyme
3g mace

Hope this helps.

                 Les