The English Sausages Limited is a butcher on Morrin Road in Point England, Auckland, and its sausages are the main reason to visit. Customers who like them say the crisp bits that fall into the pan are the best part, and that the meat stays soft and moist even after cooking. Some say they keep coming back for more.
Opinion is mixed. Several customers say the filling pulls too easily out of the casing, so the sausage can look as if it has come apart. The Pork and Leek is the sharpest criticism. One customer says it split within a minute on low heat and turned soft and mushy, and another says it was still raw inside after twenty minutes in an air fryer. Because the skin and the balance of meat and fat decide how a homemade banger holds together under heat, these reviews say a lot about the sausages here, and they are worth reading before choosing a flavour.