Premium butchers supplying Hibiscus, Arbutus and top schools in London. Their sausage maker has been making the same traditional recipe for 30 years using free-range Surrey pigs for juicy, fatty cuts of belly and shoulder, plus rock salt and white pepper. The sausages are 80-85 per cent meat, depending on the presence of leek or apple or other ingredients. Rusk is used to make the sausages more structurally sound and attractive. www.hgwalter.com

At this Clerkenwell favourite, chef Henry Herbert is raising the gastro-bar with his home-made charcuterie, including ale-cured ham, duck prosciutto and fennel salami. He takes special pride in his British Lop pork sausages, which consist of pork shoulder and belly fat, oats, black pepper and mace; and his garlicky Toulouse sausages, which then hang in the cool of the pub’s beer cellar before being served with mash. To celebrate British Sausage Week, home-made sausage rolls are £2, or £5 with a pint of Adnams, Carlsberg or Strongbow. 26-28 Ray St, EC1R 3DJ, www.thecoachandhorses.com

This best of British chain of restaurants prides itself on good quality meat and veggies whipped into simple delights, such as stews, bakes and pies. Sausages feature heavily – on the all-day breakfast menu and as bangers and mash in mains. They come from Richard Woodall, whose Cumberlands are made with 90 per cent meat and the merest hint of rusk. They are very, very good. To find a branch near you, go to www.canteen.co.uk

Sister shop to pre-eminent butcher’s Allen’s, Simply supplies top-flight spots such as Claridges, The Square, Mandarin Oriental, the Dorchester and The Connaught, among others. Sausages are made from 88 per cent meat, and come in flavours such as pork and nutmeg, and smoked bacon and leek, all made with meticulously sourced, healthy pig and no additives. Cumberland, steak and horseradish and merguez are also supplied to Allen’s. www.simplyrealsausages.co.uk