Get Creative in the Kitchen This Sausage Week 2026!
26 October – 1 November 2026
Celebrate the Great British Banger with Weschenfelder Direct
It’s time to get the mincer out and the sausage casings ready – Sausage Week 2026 is here! From 26 October to 1 November, we’re celebrating one of Britain’s favourite foods and the creativity that goes into making a great sausage.
At Weschenfelder Direct, we love seeing our customers experiment with flavours, perfect their recipes and enjoy the satisfaction of making sausages from scratch. Whether you’re an experienced sausage maker or trying your first homemade batch, now’s the perfect time to get creative.
To celebrate, enjoy 10% off with code SAUSAGEWEEK! It’s the perfect opportunity to stock up on sausage mixes, natural casings and sausage-making equipment for your next batch.
From Traditional Bangers to Bold New Flavours
The humble pork sausage has come a long way! While classics such as Cumberland, Lincolnshire and traditional pork remain firm favourites, today’s sausage makers are exploring exciting flavour combinations inspired by global cuisines, BBQ trends and gourmet food.
You don't have to look very far for inspiration, with influencers like @SPICEPUNCHBBQ creating weird and wonderful sausages every month across their socials. From Katsu Curry sausages to Cuban Sandwich to Cheese & Marmite the world really is your oyster when it comes to sausage making. Following his success and the strong demand for these weird and wonderful sausage flavours, VEX Meats was born, where you can buy or subscribe to his monthly Sausage Drops, with a changing range of flavours each month.
Some ideas to inspire your next batch include:
Sweet meets heat: Maple and chilli, hot honey or sweet chilli sausages for a delicious balance of sweetness and spice.
Global flavours: Moroccan-inspired seasoning, Italian fennel and garlic, or Mexican-style chilli sausages for something a little different.
Comfort food favourites: Hog Roast, Caramelised onion or a Louisiana work beautifully for warming, seasonal flavours.
BBQ showstoppers: Smoky, spicy and boldly seasoned sausages that are perfect for the grill include Saveloy, Garlic Supreme & Lebanese 7 Spice.
With so many possibilities, making your own sausages means you can experiment with flavours, adjust the seasoning to suit your taste and create something truly individual.
Why Are More Home Cooks Making Their Own Sausages?
Homemade sausage making is a rewarding way to control what goes into your food while building a new kitchen/butchery skill. With more people interested in cooking from scratch, trying new recipes and recreating artisan food at home, sausage making offers plenty of opportunities to get hands-on.
You can choose your meat, experiment with different seasonings, explore natural casings and create batches tailored to your family’s tastes. It's also a great way to use different cuts of meat and make something special for weekend breakfasts, family dinners, or the next BBQ.
And you don’t have to be a professional butcher to get started. With the right ingredients and equipment, home sausage making can be an enjoyable hobby for beginners and experienced makers alike.
1. Sausages have been around for thousands of years!
Sausage-making dates back to ancient civilisations, including the Greeks and Romans. It was a clever way to preserve meat (using salt), use different cuts and make the most of every ingredient.
2. Britain loves its bangers - 470 varieties!
From traditional pork sausages and Cumberland rings to skinny chipolatas, Britain has a huge variety of sausage styles. There are over 470 different varieties of sausages, many of which are regional and come with their own traditions, flavours and favourite ways to serve them.
3. 5 million people consume sausages in the UK every day!
Following on from fact number 2, Brits sure do love their sausages, with 5 million people consuming them every day. Interestingly, the most popular day to eat sausages is Saturday.
4. Sausage sales (by volume) are more than double the sales of burgers and grills.
It’s no wonder sausages remain a firm favourite! Their versatility makes them twice as popular as burgers and kebabs.
5. Most Sausages Eaten in 1 minute and 10 minutes!
In 2001, Stefan Paladin of New Zealand set the world record for most sausages eaten in one minute, eating eight ten-centimetre sausages in 60 seconds. Japanese competitive eater Takeru Kobayashi broke a similar world record in 2012 by eating 110 sausages in ten minutes.
Make This Sausage Week Your Most Creative Yet
Whether you’re perfecting a family favourite or experimenting with a brand-new flavour, Sausage Week is the perfect excuse to roll up your sleeves and make something delicious.
At Weschenfelder Direct, we stock a wide range of sausage-making ingredients, natural casings and equipment to help you get started and keep creating.
Celebrate Sausage Week with 10% off your order!
Use code SAUSAGEWEEK at checkout and get ready to make your next batch a great one.
