Sausages

Bangers!
a British institution!

You can barbecue them at the picnic venue or take a pile of cold ones with you - they're endlessly popular with every age-group.

I love chipolatas and I find the kids prefer them too. These are a slim line version of bangers. Find ones from lean trimmed pork with a touch of seasoning and organic breadcrumbs for binding. They are best if they contain no preservatives or flavour enhancers.

Traditional pork ones remain firm favourites but lots of other recipes are available at your local supermarket or butcher.

I have tried some very tasty examples, such as pork & leek, pork & marmalade, beef & cranberry and lamb & mint. However, I still think the best, for barbecuing anyway, is the traditional pork. It’s also usually the cheapest.

I’m sure you’ll find a huge variety available in your local shops. As well as the traditional pork, I am very partial to little fat, spicy ones (a bit like me really!) - something like a French Merguez.

Give people options with regard to mustard and sauces to accompany the bangers. Then they can ring the changes without you having to cook a pile of different flavoured ones.

If you do the latter you risk not being able to distinguish one from the other when they're cooked and people not getting the ones they wanted. Much simpler to just cook one traditional type - and maybe one spicy type.

Try traditional pork, or pork and leek ones with Dijon mustard. Pork and apple with whole grain mustard (with honey if you can find it) and pork and herb ones are good with a herb mustard, such as basil. And, of course, you must offer a pot of English mustard. Especially on a cold night!

If you want to be clever and make your own sauce to serve with sausages, this is a nice one made with Guinness:

Fry a finely chopped onion in a tablespoon of oil until soft and beginning to colour. Add a tablespoon of mild mustard, 150 ml (quarter of a pint) of Guinness, 2 tablespoons of clear honey and the juice of half a lemon. Simmer for a few minutes until well mixed and a saucy consistency.

Long rolls or baguettes are the best bread to serve with them. Then you can make hot-dogs, adding the mustard of your choice as well as sauce or coleslaw.

A bowl of crunchy coleslaw and some fresh bread turns a few sausages and some mustard into a feast! You could also serve pickles such as gherkins and caper-berries.

Enjoy!

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