A vocal member of the anti-rusk league is my friend Matthew Fort, food writer and former restaurant critic of The Guardian. Great Britain is a historic sausage eating country, with more than 400 different kinds of sausage produced nationally. Sausage is a food usually made from ground meat with a skin around it. Coarse-cut, a little rusk, mace and pepper. It has a different and pleasant taste, a proof that a combination of meat with a filler material can produce an outstanding product I grew up in Poland eating “sznycel” and still love it, however, my USA born sons think of it as a poor imitation of a 100% meat hamburger. Every year the city of Lincoln holds a competition to see who can make the best Lincolnshire sausage. (mashed potatoes, salt, butter and flour combined together and cooked on hot griddle until golden brown). They are about 70% meat and 30% filler. As for casing, it’s natural hog: ‘Stay away from the synthetic,’ she urges. Glamorgan sausages are named after the Southern region of Wales. Glamorgan sausages typically contain bread crumbs, egg, onions, herbs and locally produced cheese. These sausages contain neither pork nor any other kind of meat and are among the best known vegetarian sausages in the British Isles. Like most British sausages, the Lincolnshire variety contain pork as opposed to meats such as beef or chicken that are commonly found in sausages elsewhere in Europe. So there! Haggis - a popular meal for the poor, as it was made from cheap leftover parts of a sheep that would otherwise be thrown away. Ah, the sausage. Consumers in other countries prefer a higher-meat content in sausages. The artisanal production of British sausages is a centuries old tradition and various sausage producing regions of Great Britain (such as Lincolnshire) are seeking European Protected designation of origin (PDO) for their sausages so that they can be made only in the specific region and must be made to a specific quality and recipe. The sheep is the most common livestock in Scotland. It’s not as if we need another row over anything European. The Cumberland sausage has a distinct taste because of the meat being chopped rather than minced, giving it a meaty texture. Nowadays, we make a traditional breakfast sausage containing about 10% rusk.’, Another great (and gloriously outspoken) butcher, Lee ‘Frosty’ Frost of W. H. Frost in Chorlton, Manchester, agrees. Like Mr Lishman, he uses a natural casing of hog ‘for fat bangers’ or sheep for chipolatas. Sausages are made with ground meat mixed with fat, salt, and other seasonings (some also contain preservatives and/or fillers). 75% belly and shoulder, 10% rusk, plus salt, white pepper, mace, nutmeg, ground coriander and parsley. Slice cured sausages as thinly as possible and serve at room temperature for a great appetizer, snack, or sandwich filling. Wiltshire sausages are named after the Southern county that contains historic landmarks including Stonehenge and Salisbury cathedral. Rather than arguing the merits of British versus Continental style, I believe we should embrace them all. As autumn moved into winter when the apples had fallen from the trees, and food was less plentiful, the time would come for the pig to be killed. A complete list of English sausage recipes can be found at the bottom of this page. When pressed in a baking form it becomes Lorne square. Great Britain is a historic sausage eating country, with more than 400 different kinds of sausage produced nationally. Get daily tips and expert advice to help you take your cooking skills to the next level. Traditional full breakfast included fried English sausages, fried British back bacon, eggs, hash browns or fried potato chunks, fried tomatoes, fried mushrooms, baked beans and toast. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. Walter, 51, Palliser Road, Barons Court, London W14 – www.hgwalter.com. For all that's in common, not all sausages are created equal, nor are they made the same. Five of the best British sausages you can buy Banger with cracked pepper from W. H. Frost. Contact us . Hog's pudding - type of a large sausage produced in the West Country. It’s a glorious concoction of tomatoes, vinegar, dates, tamarind and spices.
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