Most butchers stop at pork and beef bangers. JP Butcher carries a lineup you won't find on the average high street — Brazilian sausages, Portuguese sausages, piri-piri beef sausages, and boerewors — each with its own character and its own best way to cook it. See the full sausage range here.
Meet the sausages:
Brazilian sausages (linguica) are garlicky and lightly smoked, traditionally grilled over charcoal and served alongside rice and beans. Portuguese sausages bring a deeper, paprika-forward smokiness — excellent pan-fried and finished with a squeeze of lemon. Piri-piri beef sausages carry a gentle chilli heat that builds rather than overwhelms, best grilled so the spice caramelises. Boerewors is a South African coiled sausage, ideally cooked whole on a hot grill until the casing crisps.
How to cook each one:
- Grill or barbecue where possible — the smoky char suits every one of these.
- Failing that, use a hot, dry pan, turning regularly so the casing browns evenly without splitting.
- Avoid pricking the skins — that's where the flavour and juice are meant to stay.
Building the perfect sausage board:
Cook a mix of two or three varieties, slice into shareable pieces, and lay them out with crusty bread, a sharp mustard, pickles, and a simple tomato salad.
Order the full specialty sausage range from JP Butcher — delivered fresh, or grab them from our Peterborough counter for tonight's dinner.
