6 simple steps to sausage heaven

 The mighty sausage aka ‘the banger’

Who doesn’t love sausages?!

They’re versatile, cheap and delicious.

You can make anything from a ‘cheats lasagne’ to the classic bangers and mash to an Italian-style pasta with sausage ragu.

You cannot, not, be impressed with the mighty sausage and its range of versatility.

But how well do you know the sausage?

And are you really cooking it the way it needs to be treated?

Don’t worry, I’m going to lay it all out.

The history of the sausage

The sausage has been around for a long time!

It goes right back to the Bronze age originating from the Middle East.

Back around 3100BC the main culture within this region were the Sumerians.

And they’re the one’s who get credit for inventing the sausage.

The sausage was also popular with Ancient Greeks & Romans and many other regions had varying versions over time.

Sausage. It’s in the name

The word we use today comes from the Latin word, salsus, meaning “to be salted”.

Salt was (and is) used to preserve meat and formed the base of all sausage making throughout the world.

But there are loads of names for the mighty sausage now, including the British Banger!

The British banger

The sausage gained its British nickname after WWl.

Meat was pretty scarce so sausages were filled with water and cheap fillings like cereal to bulk out.

When they fried them, they sizzled and popped and sounded like little explosions…

And so, the banger was born!

7 traditional British sausages

We are spoiled for choice with different flavours of bangers these days.

But here are a few of the classics.

Cumberland Sausage

  • The Cumberland sausage has been around for 500 years.
  • Traditionally the sausage is coiled (but these days you can get them as a ‘normal’ sausage).
  • High in pork content and the flavour dominated with white and black pepper.

Lincolnshire sausage

  • Dates back to1886.
  • Dominated by flavours of sage.
  • A coarse ground pork sausage.

Pork and Leek

  • Originates from Wales.
  • Made up of leeks & well-seasoned.

Beef Sausage

  • Rich, meaty sausage highly spiced, this has a strong meaty flavour.
  • Popular in Scotland.

Black Pudding

  • Black Pudding first arrived in the UK via European monks, who named the product ‘blutwurst’ which translates to ‘blood sausage’.
  • It’s pork blood sausage, flavoured with onion, barley and diced fat with herbs & pepper.

White Pudding

  • Similar to black pudding, but doesn’t include blood.
  • It’s made up of suet or fat, oatmeal or barley, breadcrumbs.

3 common sausage cooking mistakes

  1. Don’t prick the skins – you’ll lose all the good juices and they will become dry
  2. Never deep fry sausages (did I need to add this one in??)
  3. Don’t oven bake if you want a nice crispy flavoursome outer and juicy inner
Juicy and delicious

How to cook the perfect sausage

6 simple steps to cooking the perfect sausage

1. You can’t rush a saussie

  • Get your sausages to room temperature before cooking.
  • They will cook more evenly and it will reduce the risk of the skins breaking.

2. Use a (non-stick) heavy pan

  • A heavy pan is always the best pan to use to ensure an even heat distribution.
  • Pre-heat the pan on medium-to-low.

3. Fat

  • Add a teaspoon of duck or goose fat to the pan.
  • This adds an extra level of flavour and also stops them from sticking.

4. Don’t over-crowd

  • Don’t have all your sausages ‘shoulder-to-shoulder’.
  • They won’t cook as evenly.

5. Turn your sausages

  • You need to turn them regularly for an even colour.
  • A thick sausage like a Cumberland should take approx. 10 – 12 mins for a to be cooked all the way through.

6. Rest

  • Just like steak, you need to rest your saussies.
  • They will become juicier and more tender.

So there you have it, the perfect way to cook a sausage.

And remember, none of this matters if you’re not buying quality sausages.

So, make sure you know what you’re buying and aim high.

You won’t regret it.

References:

Freybors