Tomato – Cream Sausage

As I’m typing this I’m wondering if this tomato has a duel identity. UK suppliers describe the cream sausage tomato as a heritage or heirloom tomato, however in the USA there is a very similar looking tomato, bush variety, yellow, paste developed by the master of tomatoes Tom Wagner in 2004. I am assuming they are the same, however it makes it as heirloom as my old Nokia 8210 mobile phone. However perhaps as this is from a well known breeder and is an open pollinated variety so can be handed down from generation to generation it will become a heritage variety of the future.

Tomato Cream Sausage ©lucysaunders2019

In the kitchen

Cream sausage is a paste tomato, primarily designed for sauces, soups and stews. It’s unusual colour is a talking point, especially as a pizza sauce. Its deceptive colour might be useful to encourage/trick fussy eaters in to eating tomatoes and possibly those who have an intolerance to tomatoes might find they fair better with yellow varieties, although those with an allergic reaction to tomatoes should not attempt this.

It’s flavour it good but not outstanding, Amish paste and San Marzano both have the edge there.

Yield and Plant health

Cream sausage is a bush tomato so the offshoots should not be pinched off. Yields therefore potentially can be quite high although tomatoes are considerably smaller than Roma or San Marzano. It is claimed that fruit can reach 7cm in length but on average in the UK (which is not ideal growing conditions) they were about half that. Foliage is quite sparse which helps with ripening and airflow which as the variety is not blight resistant will help to slow the spread of late blight.

Tomato Cream Sausage ©lucysaunders2019


Victoriana Nursery

DT Brown

Simply Seeds

Tomato Cream Sausage ©lucysaunders2019


Sow tomato seeds from January (for greenhouse/conservatory tomatoes) to April (outdoor tomatoes) and keep at a temperature of 18 a 20 degrees c. Germination should take 7 to 14 days.

I sow 6 seeds in a small seed tray, making sure there is at least an inch between  seeds. I then cover with half a centimetre of vermiculite, water and place in a heated propagator in a location that receives plenty of light.

Once your tomatoes sprout the challenge is to give them sufficient light to stop them getting leggy. A sunny window ledge in a cool room, a heated conservatory or greenhouse kept above 12 degrees c are ideal. You will need to turn tomatoes grown on a window ledge often as they will grow towards the light. You can also use LED grow lights to supplement the light they get. Gently blowing the leaves daily may also encourage them to be more stocky.

When the seedlings are large enough to handle (2-4 leaves), transplant into individual 3 inch pots. Pot on as required.  Plant out, 2-3 ft apart after all risk of frost has passed.

Cordon tomato plants require support from about  4 inches. They will then need further tying in as the plant grows. Pinch out the side shoots that grow between the stem and the leaves before they reach 2cm long. Take the tops off outdoor tomatoes after two trusses have set fruit. In unheated greenhouses after 4 trusses and in heated green houses, stop in September to allow remaining fruit to ripen.

When tomatoes are young keep the soil moist but not damp. Water from the base to reduce humid you around the leaves which encourages blight.  As they start to fruit you will need to keep them consistently watered, daily if necessary to prevent fruit putting sudden spurts of growth on and splitting. Remove the lower foliage as it yellows. This encourages air flow around the plant and allows more light to get to the fruit for ripening. The more light the sweeter the tomato.

Tomato Cream Sausage ©lucysaunders2019


Amish Paste


San Marzano

2 Comments Add yours

  1. Interesting about the heirloom question! I wonder if the two are the same? And if so where the original one came from?! Also, your Nokia comparison made me giggle 😂


    1. Tabula Rasa says:

      Ha ha lol yes I am that old. I think they are the same as cream sausage is an unusual name and not likely to work for the UK market (sausage here is something very different ) so if it wasn’t I think they’d call it something else.

      Liked by 1 person

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