Ever-popular bangers. Individual butchers make their own fresh sausages according to traditional recipes, and these vary from one part of the country to another, but the content is regulated and the type of meat and the percentage of it must be declared, with details of any preservatives, additives and flavourings used.
To be sure of what you are buying, read the labels on the packets, or information displayed in the butcher's cabinet, paying particular attention to the fat content.
- Sausages with a high meat content are the best healthy choice.
- Pork and beef are the most common meats used for sausages, but lamb, venison, wild boar, chicken and other speciality sausages are also available.
- The best low-fat cooking methods are grilling, barbecuing and baking on a rack in the oven, but sausages can also be cooked on a ridged cast-iron grill pan or in a non-stick frying pan.
- They are very good in casseroles and stews, and chopped up in sauces for pasta.