Based in County Down, food producer Finnebrogue supplies major UK supermarkets with own-label sausages, including its Naked range, which is made without nitrites.
Part of Sofina Foods Group, Finnebrogue also creates own-label bacon, burgers and vegetarian products. Its Naked range, which is produced at the County Down site, is free from nitrites, with the manufacturer boasting that its pork sausages are free from artificial additives.
Finnebrogue said its customers had continued to see “strong demand” for classic, premium pork sausages, with a focus on products made with high-quality British and Irish pork and “simple, recognisable ingredients”. Traditional favourites such as Cumberland and pork sausages remained “hugely popular”, said Finnebrogue, but it highlighted a growing interest in more premium and flavour-led products that “offer something a little different”.
Finnebrogue’s NPD innovation process manager Sean Kearney commented: “At Finnebrogue, every week is sausage week, but UK Sausage Week gives us a great opportunity to celebrate one of the nation’s favourite foods and the people behind it.
“We’ll be shining a spotlight on the innovation and expertise that go into producing millions of sausages each year, while sharing our sausage story with customers and consumers at every opportunity.”
“We’re seeing continued interest in premiumisation, with shoppers looking for higher-meat-content products.”
Sean Kearney, Finnebrogue
Kearney continued: “Consumers are increasingly focused on quality and value. They want products that deliver great taste while fitting within household budgets. We’re also seeing continued interest in premiumisation, with shoppers looking for higher-meat-content products, distinctive flavours and products with strong provenance.”
He said: “Health and ingredient transparency remain important considerations, with more consumers taking an interest in what goes into their food and how it is produced. Finnebrogue’s innovation heritage has helped us stay ahead of changing consumer preferences across multiple categories.”
Looking ahead, Kearney identified that the sausage market would “continue to evolve” as consumers seek better quality, convenience and sustainability without compromising on the taste of their sausages, with Kearney stating: “Innovation is in Finnebrogue’s DNA, and we’re excited to help shape the future of the category.”
UK Sausage Week runs from Monday 26th October to Sunday 1st November 2026. Let us know what your business is up to by tagging UK Sausage Week on social media or emailing editorial@meatmanagement.com.
With thanks to the 2026 UK Sausage Week partners:
