Sausages are the ultimate crowdpleasers. Bronzed and burnished on the outside and moist and juicy within, they are hard to resist and provide simple, uncomplicated pleasure. They are an invaluable kitchen staple – economical, fuss-free and on the table in no time. While traditional British pork bangers are a wonderful classic, a variety of others are widely available now, from chorizo to merguez. I have made suggestions as to which type I think works best in today’s recipes, but, really, any sort will do, including vegan and vegetarian sausages, although cooking times may vary.
