Old English Sausage Recipe with Sage, Mace and Pork

Old English sausage is a traditional-style British pork sausage, seasoned here with sage, white pepper and a little mace, then shaped into pan-fried patties. Breadcrumbs and cold water help hold the mixture together while keeping the cooked sausages tender. Recipes vary by butcher and family, so this version aims for a familiar, gently spiced flavor without requiring casings or specialist equipment.

Ingredients

This recipe makes 12 small sausage patties, enough for two per person. Choose ground pork with around 20% fat if available; very lean pork can turn dry. Fine dry breadcrumbs stand in for traditional sausage rusk, a dry bread product that can be harder to find. The substitution gives a slightly softer texture, but works well for home cooking.

2 lb (900 g) ground pork, preferably about 80% lean
3/4 cup (75 g) fine dry breadcrumbs, or finely crumbled plain sausage rusk
1/3 cup (80 ml) ice-cold water
1 small yellow onion (about 1/2 cup or 75 g when grated), peeled and finely grated
2 tbsp (8 g) finely chopped fresh sage, or 2 tsp (2 g) dried sage
1 tsp (6 g) fine salt
1 tsp (2 g) ground white pepper
1/4 tsp (0.5 g) ground mace
1/4 tsp (0.5 g) finely grated nutmeg
1 tbsp (15 ml) neutral oil, such as rapeseed or canola oil, for the pan

Instructions

Prepare the onion and seasonings. Grate the onion finely so that it blends evenly into the pork. If it releases a lot of liquid, squeeze it gently over the sink; the onion should be moist, not dripping. Measure out the sage, salt, white pepper, mace and nutmeg before mixing. Fresh sage has a brighter, leafier taste, while dried sage is more concentrated and slightly more earthy, so use the smaller quantity listed for dried.
Soften the breadcrumbs. In a large chilled bowl, stir the breadcrumbs and ice-cold water together. Leave them for about 2 minutes, just until the crumbs absorb most of the water. This step helps the binder distribute through the meat instead of leaving dry pockets. The mixture should look damp and clumpy, not like a pourable paste; if the crumbs are still visibly dry, add water a teaspoon at a time.
Mix the sausage meat. Add the grated onion, sage, salt, white pepper, mace and nutmeg to the breadcrumb mixture, then add the ground pork. With clean hands or a sturdy spoon, mix gently until the seasoning looks evenly distributed, about 1 to 2 minutes. Stop as soon as it comes together. Kneading for a long time can make the patties firm and springy rather than tender.
Check the seasoning safely. To taste the seasoning before shaping the whole batch, fry a teaspoon-sized piece of the mixture in a small pan until fully cooked. Taste that cooked sample and adjust the raw mixture with a little more salt, pepper or sage if needed. Do not taste the uncooked pork mixture or use a spoon that has touched it for other food.
Chill the mixture. Cover the bowl and refrigerate for 30 minutes. Chilling firms the fat and gives the breadcrumbs time to absorb moisture, making the patties easier to shape and less likely to break in the pan. Keep the bowl refrigerated while you prepare the cooking area, and wash your hands and any surfaces that have contacted raw pork.
Shape the patties. Divide the chilled mixture into 12 equal portions, about 2 1/2 oz (70 g) each. Shape each portion into a short sausage-like oval, then flatten it slightly to about 1/2 inch (1.3 cm) thick. Even thickness matters more than a perfectly rounded shape: it helps the centers cook through before the outside becomes too dark. Place the shaped patties on a clean plate.
Heat the pan and cook the first batch. Set a large heavy skillet over medium heat and add half the oil. When the oil shimmers, arrange six patties in the pan with space between them. Cook for about 4 to 5 minutes on the first side, then turn and cook for another 4 to 5 minutes. Adjust the heat if the fat begins to smoke or the outside browns before the center is cooked.
Finish cooking and check doneness. Transfer the first batch to a clean plate, add the remaining oil, and cook the second batch in the same way. Check the center of the thickest patty with a food thermometer; ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If a patty is not there yet, lower the heat and cook it for another minute or two, checking again. Rest the cooked patties for 2 minutes before serving.

Tips

Keep the pork cold. Cold fat stays better distributed in the mixture and is less likely to melt out early in the pan. If the kitchen is warm or shaping takes longer than expected, return the tray to the refrigerator while the skillet heats.
Use rusk if you can find it. Traditional sausage rusk is a dry, finely milled bread binder. Replace the breadcrumbs with the same weight of rusk; if using a coarser type, let it soak fully and add a spoonful of cold water only if the mix seems dry. Breadcrumbs are an accessible substitute and make a slightly softer, less springy sausage.
Do not crowd the skillet. Leave a little room around each patty so moisture can escape and the surfaces can brown. Crowding traps steam, which tends to make the sausages pale. Cook in batches, and let the skillet come back to temperature before adding the second one.
Keep the shape even. Thick centers take longer to cook than thin edges. Flattening the portions to a similar thickness helps them brown evenly and makes thermometer checks more representative. Avoid pressing down on them with a spatula; that squeezes out juices without speeding the center’s cooking.

Serving Suggestions

Serve the patties hot as part of a full English-style breakfast with eggs, tomatoes, mushrooms, toast or fried bread. They also fit a simple supper: pair them with mashed potatoes, peas and onion gravy, or serve with roasted root vegetables and a spoonful of mustard. Their sage-and-mace seasoning is savory but not especially hot, so a sharp condiment such as English mustard, brown sauce or chutney can add contrast.

For sandwiches, tuck a patty into a soft roll or between slices of buttered bread with mustard and sliced onion. If you are serving them for brunch, keep cooked batches warm on a covered platter in a low oven while the remaining patties cook, but do not leave them at room temperature for an extended period. A crisp apple or lightly dressed cabbage salad makes a fresh side when the rest of the plate is rich.

Variations

Make the seasoning more herb-forward: Add 1 tsp (1 g) dried thyme or 1 tbsp (3 g) chopped parsley alongside the sage. Thyme makes the flavor more woodsy, while parsley keeps it fresher and milder. These are useful additions, but keep the total amount of dry seasoning moderate so it does not overwhelm the pork.

Use a slightly warmer spice profile: Add a pinch, about 1/8 tsp (0.25 g), of ground ginger. Some household and butcher versions use a small amount of warming spice, but the balance varies. Start with a pinch, cook a sample, and add more only if you want a more pronounced note. Leave out the mace if you cannot find it; the sausage will lose some of its delicate, rounded spice aroma, but nutmeg and sage still make a good seasoning.

Shape links instead of patties: Roll the portions into short, even cylinders and cook them over medium to medium-low heat, turning regularly. Links take longer than flattened patties, so use a thermometer in the center of the thickest one and continue cooking until it reaches 160°F (71°C). Casings are not needed for these hand-shaped, skinless sausages.

Make the recipe with ground turkey: Ground turkey is leaner and has a milder taste, so the result will be less rich and may cook dry if overdone. Use the same seasonings and binder, shape the portions slightly smaller, and cook to 165°F (74°C), the USDA FSIS safe minimum for poultry. Do not use the pork temperature for a poultry variation.

Storage and Reheating

Refrigerate cooked sausages within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container or bag for up to 2 to 3 months for best quality. Separate layers with baking parchment so the patties are easier to remove individually. Thaw frozen sausages in the refrigerator rather than on the counter.

Reheat sausages in a covered skillet over low heat with a teaspoon of water, turning once or twice until hot throughout, or use a microwave in short intervals. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Reheating slowly helps limit scorching before the middle is hot. If reheating from frozen, thaw in the refrigerator first for more even warming. Discard sausages that have been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

Are Old English sausages the same as Lincolnshire sausages?
They are related in the broad sense of being British pork sausages, but the names do not guarantee an identical seasoning or recipe. Lincolnshire versions are especially associated with sage, while other old-fashioned butcher and household recipes vary in their use of herbs, spices and bread binder. This recipe is a sage-led homemade version, not a claim to one fixed historical formula.

Can I make the sausage mixture the night before?
Yes. Mix and cover it, then refrigerate promptly and cook it within 1 to 2 days. Shape the patties just before cooking or shape them in advance and keep them covered in the refrigerator. Keep raw pork separate from ready-to-eat foods, and wash hands, utensils and work surfaces after handling it.

Why are my sausage patties dry or tough?
Very lean pork, overmixing, pressing the patties in the pan or cooking them for too long are common causes. Pork with some fat, a brief gentle mix and the breadcrumb-and-water binder help retain a tender texture. Cook to the safe temperature, but do not keep cooking after the center reaches 160°F (71°C).

Can I bake these instead of pan-frying?
Yes. Arrange the patties on a lightly oiled, rimmed baking sheet with space between them and bake at 400°F (200°C), turning once, until browned and 160°F (71°C) in the center. Timing varies with the oven and patty thickness, so begin checking after about 15 minutes and rely on a food thermometer rather than color alone.

Can I cook the sausages from frozen?
For the most even result, thaw them overnight in the refrigerator first. Cooking from frozen is possible, but the outside can brown before the center is hot, so use lower heat, turn often and allow extra time. Check several patties, including the thickest, and make sure each reaches 160°F (71°C) before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).