I use a local-ish butcher for sausages. Far superior to the mass produced stuff.
They do black pudding sized disks, and man, they are heaven.
If its normal link sausages, I prefer the 6 packs of honey/mustard or Bramley Apple ones.
The Richmond sausages are tasty, but the ton of salt they put in them draws your cheeks in. Not so healthy.
I used to buy Torchon Ham, but its expensive and now you only get 4 slices for £3.
So I now buy a gammon joint, for £7. Cut it in half, let it soak for a couple of hours, drain, refill and simmer for an hour an I now have a ton of ham that lasts ages and is awesome. The stuff you buy in the supermarket tubs, waferthin is so full of chemicals and preservatives, they taste awful.