Sausages have made the most of not-so-prime cuts of pork since the pig has been domesticated. Evolving from its sage and onion origins the sausage now comes in various forms, including organic and local specialities, as well as fascinating flavour combinations
Every day, around 5 million Britons eat sausages –mostly made from pork. The humble pork sausage has recently reached new heights with fruity ingredients such as apple, orange or cranberry, alternative additions such as Stilton, mushrooms or chestnuts and various secret seasonings.
Pork sausages have made the most of trimmings, pig's offal and not-so-prime cuts of pork since the pig has been domesticated. Minced and mixed with cereal such as oats, wheat or barley, then flavoured with spices, herbs and seasonings, the mixture is packed into sausage casings – usually pig’s intestines – then formed into links, ready for cooking. Buy your favourite bangers from your butcher, specialist supplier or supermarket and use them within 4 days, as they are fresh meat. Keep them chilled and wrapped until ready to cook. Cost varies according to type and quality – you can pay as little as £1 per lb, though much more for meatier, quality varieties.
Top tips for cooking sausages are simple – never prick them as they’ll lose moisture and succulence as they cook; cook slowly so that they don’t burst their skins; cut the links with scissors or a sharp knife to keep the meat in the casings. You can grill, fry or bake sausages, though grilling is the most popular method. Baking works well if you’re cooking for crowds – they’ll take 35-40 minutes at 180°C, fan oven 160°C, Gas Mark 4, turning once halfway through. Try basting with a mixture of soy sauce, honey and mustard to give a good flavour and to stop them from drying out.
Sausages are far more than one component of the great British breakfast - you can make a real meal of them. Toad in the hole is a classic British favourite, and a sausage casserole on a chilly winter night is a feast. Enjoy them in a baguette with red onions and chutney, try them sliced with fresh coleslaw in warm pitta bread, have them as a Saturday night supper with crusty bread and a tasty chutney, or search this website for some sizzling inspiration.
Hot sausage pittas with caramelised onions
Sausages and borlotti beans
Sausage and Guinness casserole
Sausage, tomato and olive penne
Toad in the hole
Learn your way around a pig with our interactive guide to pork cuts
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