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The British Isles Historic Society Heritage, History, Traditions & Customs 02-21a February Issue Dear Readers: superior in quality and taste than the other styles of products. The next few issues of the British Isles A little background into how we started a Historic Society newsletters are dedicated to the British Isles retail store. In 1998 I was invited to impressive line of Deli products we found available participate in my cousin’s installation as Worshipful in the British Isles. Master at a Masonic Lodge on the Isle of Man. While there we decided to meet other relatives for the first Editor: Steve McVittie time in London, Dublin, and Edinburgh. Back issues of the British Isles and As we were interested in opening a British Isles it’s relationship to British Columbia, retail store, we took the opportunity to go to Marks its Heritage, History, and Spence, Selfridges, Harrods, and Tesco. We Traditions & Customs were amazed at the selection and quality of deli and Get your copies of our prepackaged grocery products available. British Isles Historic Society newsletters Coming back to Vancouver we decided we https://rssg.org.uk/branches/overseas/ wanted to offer as wide a selection of British Isles americas/canada/ style sausages, bacons, meat pies and cheeses as we could. We were fortunate in that we found a 09-20 The Welsh in British Columbia number of local suppliers that were eager to 10 - 20 The Irish in British Columbia manufacture the British Isles style of deli products 11-20 The Scottish in British Columbia that we wanted. As we grew, so did they, and we were able to open three retails stores and our own 12-20 The English and Cornish in British Columbia wholesale / import company to bring pre-packaged and more… … products from England, Scotland, and Ireland. The British Isles Historic Society The British Isles style of deli products are far The British Isles Deli Menu: Cumberland sausage: This is a hefty, chunky sausage that's easily When you shop in a British Isles butcher shop identified, as it comes in a the sausage list may vary by district or country. continuous spiral that is usually Different types of sausages originate from the same bought by length, not by weight. Spiced with pepper, region or a city and may carry the same name but this a flavorsome sausage, and an excellent are made using a different manufacturing process. all-around choice. British Sausages, “Bangers,” due to their habit Dubliner, Pork and Guinness: of often exploding due to shrinkage of the tight skin Irish Pork Infused with Guinness Stout during cooking, some are often referred to as and Seasoning. Loughnane's of Galway bangers. Bangers are often served with mashed have been making sausages in the potatoes to form a national British dish known as West of Ireland for generations. bangers and mash. Gloucester sausage: As the name implies, it is Battered sausages are a made with Gloucester Old Spot Pork, nicely flavored type of sausage, found all across with sage. the United Kingdom, Ireland, Australia and New Zealand. Glamorgan sausages They are similar in concept to a corn dog (a hot dog (Welsh), Vegetarian, Leek, and sausage coated in a thick layer of cornmeal batter) Caerphilly Cheese but normally are not served on a stick. One variation Lincolnshire sausage: It's all herby and meaty, that can be found in County Meath in Ireland is often heady with sage and sometimes a little thyme. known as the “Boardsmill”. Named after the small Manchester sausage: This herby sausage village between Trim and Longwood, it consists of a contains cloves, ginger, nutmeg, mace, and white battered sausage that is split lengthways after pepper. cooking and filled with ketchup and onion. Marylebone sausage: Expect mace, sage, and British Beef Sausage: The Romans also enjoyed ginger in this traditional London butcher's sausage. the humble sausage and are said to have brought them to Britain some time before 400 AD. Sausages Newmarket Sausage: made with were a staple part of Roman festivals. Rusk The origin of Newmarket Sausage is the English town of Newmarket, Bread and Butter Sausage: An English Suffolk. traditional sausage. The recipe carries words “bread” and “butter” in its name, however none of these Oxford sausage: Savory with sage, ingredients is actually used. The finished sausage is a touch of marjoram, lemon, pork, and veal, this is a basically a high quality frankfurter or wiener. nicely refined sausage. Cambridge Sausage is an English pork sausage Pork and apple sausage: The apple in this pork made with rice and cracker meal. sausage opens itself up to using cider in the mix, thus creating a lovely moist sausage much loved in Chipolata is a small mild mini-English sausage the West Country. made with pork and rusk. Big use at Christmas, wrapped with bacon. “British pigs in a basket.” Cont. page 3 … … ... … … … cont. from page 2 responsible for its good, rough texture. No other seasonings are permitted, and Stornoway Black Traditionally made with Gloucester Old Spot Puddings must be free from artificial colors, flavors, breed of pig like Gloucester sausage, which were bulking agents and preservatives. The Stornoway reared in orchards and would have eaten the black pudding, made on the Western Isles of windfall apples. Scotland, has been granted Protected Geographical Pork Sausage with Potato & Sage: An English Indicator of Origin status in May 2013. pork, potato and sage sausage. Black Pudding - The Stredford: The Stredford Scottish Lorne, square sausage: It is black pudding is an English blood sausage. The recipe thought that the sausage is named adapted from Handy Guide for Butchers by Thomas after the region of Lorne in Argyll; B. Finney, 1908. Also The North Staffordshire black advertisements for 'Lorne Sausage' pudding and Finney Blood Sausage. have been found in newspapers as Irish Blood Sausage, early as 1896. Timoleague Brown Pudding, Sneem Suffolk sausage: This coarse sausage is similar black pudding, and Drisheen to Lincolnshire. Scottish Mealy Pudding: Oatmeal, Beef suet Tomato sausage: with its distinctive red color White Pudding with Oatmeal: White pudding and light tomato flavor. Tomato sausage is very is a sausage popular in Ireland, Scotland and some popular in the Midlands. parts of England. It consists of beef suet, oatmeal, Welsh Lamb and Mint: Lamb sausage is a and leeks or onions. Welsh favorite sausage, often combined with leeks, Hog's pudding: - type of a large mint or rosemary. sausage produced in the West Welsh Dragon, Pork and Leek: A Welsh food Country. The West Country is a firm was forced to explain that its 'dragon sausages' loosely defined area of south do not really contain dragons. western England encompassing the counties of Yorkshire sausage: Expect a sausage spiced Cornwall, Devon, Dorset, Somerset, and the City and with cayenne, a pinch of nutmeg, white pepper, and County of Bristol. This West country haggis is usually mace. based on buckwheat groats and filled into large diameter casings around two inches in diameter. It Specialty: can be made with meat or pluck (heart, liver and Black Pudding: Black pudding, also known as lungs). blood pudding, is a distinct regional type of blood Wiltshire Pudding: An English pork and rusk sausage originating in the United Kingdom and sausage. Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats Fruit pudding is a Scottish dish or barley groats. Blood puddings are often supposed which is a mixture of wheat or oatmeal to be one of the oldest forms of sausage. flour or breadcrumbs, beef suet, brown sugar, raisins, currants, sultanas, Black Pudding-Stornoway: The Scottish salt and cinnamon, formed into the shape of a oatmeal used in Stornoway Black Puddings is large sausage. Hendersons Relish: An English The Wiltshire Bacon Piquant Sauce sauce. A brown liquid sauce cure is a traditional English manufactured in Sheffield by the family technique for curing bacon and business established by Mr. Henry ham. The technique originated in Henderson in 1881 and sold in 1910 to the 18th century in Calne, Wiltshire; it was pickle makers Shaws of Huddersfield. developed by the Harris family (1770’s). Originally it Although similar in taste and was a dry cure method that involved applying salt to appearance to other liquid sauces such as the meat for 10–14 days. John Harris, an Englishman, Worcester, Yorkshire Relish or Harvey's, is credited as the forefather of large scale industrial Henderson's is actually a spiced vinegar and contains bacon manufacturing. He opened his company no fish, making it popular as a vegetarian and vegan in Wiltshire, still considered the bacon capital of the condiment. world. Henderson's has a very strong association with Streaky Bacon: the City of Sheffield, side bacon, or streaky bacon, http://www.foodsofengland.co.uk/Hendersons_Relish.htm comes from pork belly. It is very British Style Bacon fatty with long layers of fat running parallel to the rind. This is the most common form of The English bacon bacon in the British Isles. tradition dates back to the Saxon era in the 1st millennium York ham is a historical ham AD, bacon (or bacoun as it was spelt then) was a from Yorkshire, England; it is a Middle English (11th/14th Century, High/Late Middle mild-flavoured ham with delicate Ages) term that the English used to refer to a pink coloring. York ham is saltier but traditional cut of pork meat unique to Great Britain milder in flavour than other at the time. What the English were historically calling dry-cured hams. Cured from the back leg of a bacon at the time referred to a specific cut of pork Yorkshire pig in a traditional York belly and pork loin and mostly cut from breeds of pig cure.

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