🐷 The 1956 Sausage Has Arrived at Patterson’s Butchers 🐷 97% none reclaimed natural pork. Back in the 1950s, a butcher’s sausage was just that… pork and seasoning. During wartime and rationing, ingredients like rusk were often used to help stretch limited meat supplies. As the years went by, many sausages became increasingly mass-produced, with recipes often including preservatives, colourings, flavour enhancers and other additives to improve shelf life, consistency and appearance. We’ve decided to go back in time.