The British banger is the mark of a decent butcher and knows no equal. As Anthony Bourdain once said, “there are no two finer words than ‘encased meats’, my friends”. He was, of course, referring to sausages in any form – frankfurters, salami, black pudding, white pudding, andouilette, German wurst, Thai Isaan sausage, Vietnamese sausages, merguez, liver sausage, chorizo – we’re not even scratching the surface.
Admittedly, the bangers best friend is the barbecue, but a good fried sausage comes a close second. Whether as part of the ultimate Saturday fry up, alongside a roast chicken, served on top of a great big pile of mash with onion gravy, halved and stuffed in a sarnie with fiery English mustard or crumbled into a pasta dish with cream and wholegrain mustard, they are one of the most versatile British dinner staples.
If you’re the ultimate banger connoisseur, then you’re in for a treat with the release of Sausages by Paul Gayler (Jacqui Small, RRP £20) in perfect time to give you some inspiration for this week.
Click here to read Paul’s recipe for sausage souflette