By Merrilees Parker
The British love a good sausage. Try one of our recipes for the best bangers and mash or warming sausage casserole. Smoky Spanish chorizo adds vibrance and depth to roast chicken and cabbage soup. And save room for sausage rolls!
Homemade hotdogs
See all recipes for sausage (6)
Bolognese sausage ragù with tagliatelle
Quick sausage casserole with Savoy cabbage pesto
Baked Cuban chicken and rice
Sausage rolls
Stress-free full English breakfast
Breakfast hash
Game terrine
Scotch eggs
Totally lazy mini sausage rolls
Pigs in blankets
Adaptable sage, onion and sausage stuffing
Sticky cranberry sausages
Sage sausage stuffing
Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as Italian mortadella.
Typically a mixture of minced, ground or chopped meat that is seasoned and stuffed into a casing. The casing is traditionally made from animals’ intestines – sheeps’ intestines for small sausages such as chipolatas, pigs’ intestines and ox intestines for larger sausages.
Article by Louisa Carter
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