Ingredient: Sausages (fresh)
Category: Meat - Butchery
Season: All
The great British banger comes in a delightful range of shapes and forms:
Cumberland sausage is a continuous coil;
Lincoln sausage is made in more conventional links but characteristically flavoured with sage,
Glamorgan sausage has no meat at all, being a cheese sausage lightened with egg and herbs
Lorne sausage is large, square and designed to be sliced before cooking.
European legislation means that a pork sausage can only be described in this way if it contains at least 65 per cent meat.
Many people’s ideal is a sausage: like the Cumberland, Lincoln, Gloucestershire or Newmarket made from coarsely minced pork, hard back fat, just enough starchy filler to bind the two together and a spicy flavouring of mace, nutmeg and pepper.
There are parts of the UK, where the only proper sausage is one made of beef.
In the UK, each town seems to have their own butcheries that produces their own local varieties of the sausages.
Most major UK supermarkets, also produce their own sausages either in store or pre-packaged.
There are people who still like a smooth textured sausage, but would rather the smoothness is not 50 per cent rusk.
The use of other meats, venison, lamb, wild boar, or the odd, wild flavouring continues rather than breaks with tradition.
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