Ring the changes with The Buckingham Butcher's top sausages recipes

Our sausages have been flying off the shelves since we opened last week, so we thought we’d give you some ideas for serving them that don’t involve mash or the BBQ (although both of those options are always well received!).

Don’t forget we have 11 different varieties to choose from here – and all cost just £5 for approximately 18 sausages.

(Serves 4)

You’ll Need:-
2kg of Cherry Tomatoes
Fresh Thyme
Fresh Rosemary
Couple of Bay Leaves
1tbsp Dried Oregano
3 Cloves of Garlic, Chopped
Olive Oil
Balsamic Vinegar
12 Sausages (Cumberland or Lincolnshire are recommended, but choose your favourites)

What To Do:-
Preheat the oven to 190, Gas Mark 5.
Place the tomatoes in a big, wide roasting tray.
Add the herbs, garlic and sausages.
Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper
Bake for 30 minutes.
Give the tray a shake, turn the sausages over, then put back in the oven for 15-20 minutes.
Serve with crusty bread, and if you have any of the tomato mixture left over, it makes an amazing pasta sauce.

(Serves 4)

You’ll Need:-
600g New Potatoes, Cut into Bite-Sized Chunks
1tbsp Olive/Rapeseed Oil
2 Onions, Thickly Sliced
8 Sausages

Dressing: 1 tbsp Olive Oil, 2tsp wholegrain/Dijon Mustard, 2 tsp Honey, Salt & Pepper

What To Do:-
In a pan of boiling water cook the potatoes for 10-15 minutes, until tender. Drain.
While the potatoes are cooking, heat the oil in a frying pan and add the sausages.
Cook for approx. 5 minutes, then add the onions.
Cook for another 10-15 minutes until the sausages are cooked.
When cool enough, slice them.
Whisk up the dressing ingredients in a bowl. Add the sausages, onion and potatoes and toss. 


Trevor, The Buckingham Butcher

Why we all love the great British Banger sausage

Whether they’re grilled on the barbecue, served up with creamy mash and onion gravy, or sliced into a sandwich with onions and mustard, sausages remain a firm family favourite throughout the UK.

But did you know that the sausages are one of the oldest types of processed food in history, dating back to ancient times? And that they’ve actually been mass-produced since the 19th century?

And ever wondered why they’re nicknamed ‘bangers’? Well, during World War 1, when the UK suffered from food shortages, producers packed out their sausages with cereal and water. And that meant that when they were cooked on open fires in the trenches, they would hiss, pop - and bang!

Today things are very different, of course, with reputable producers and butchers providing high quality sausages – in many different varieties.

And at The Buckingham Butcher, we have no fewer than 11 different flavours of sausage, all made to our traditional recipe. And, as ever, you’ll not find this quality at such low prices – for just £5 you’ll get 1.3kg (around 18 sausages).

Our sausage menu includes:-

Traditional Pork
Pork & Garlic
Pork & Chilli
Pork & Stilton
Pork & Apple
Pork & Mustard
Pork & Leek
Beef & Cracked Black Pepper

Stock up now in time for the BBQ season!

Trevor, The Buckingham Butcher