The Best Banger - that's sausage in case you think...

[Rossa]

I'll stop that heading now before it gets me into real trouble.

So my favourite sausage is Debbie and Andrew's Harrogate Sausages. 97% meat, very thin skins and they stay straight when I need them too!

Why straight you may ask....well they make great sausage rolls. A block of shop bought puff pastry (does anyone make their own these days), cut into 4 squares, then kept in freezer til needed. So defrosted a block, rolled into rectangle, cut into 3, took skins off sausages, rolled up in pastry, whacked in oven 200c 20 mins and mega sausage rolls. All meat, no filler, a bit of reggae reggae tomato sauce (always makes my nose run) and Bob's your uncle. Well my uncle actually! Good lunch today.

So bangers and mash, toad in the hole, great on the barbie, what else do you do with your favourite banger?

"... I went from adolescence to senility, trying to bypass maturity ..." - Tom Lehrer
Earth Wind and Fire

[Rhona]

I like Debbie and Andrew sausages too. I'm having a bash at making my own at the moment.

My father used to buy wonderful Lincolnshire sausages from the cattle market when we were kiddies - never found any as good as those. Gosh - that's really made me want one now!

[kirsty b]

For me they are the sausages made by a butcher in the village down the road. Thick meaty sausages, natural skins and they taste fab. They are dearer than your average cheapo sanger - but worth every darn penny!

He does a very nice venison sausage too.

[Glutton4...]

I've got a Venison Sausage casserole on the go as we speak. Venison sausages, made by my local Butcher (not the same one as Kirsty, but only 20 minutes away!) recipe by Delia Smith, but adapted by me for the Slow Cooker. Yum.

My local Butcher also makes what I call 'Piggy' Sausages - they smell strong and taste strong - soooo much better than supermarket sausages full of rusk and filler. I prefer Chipolatas (Chips/Chippies) because they cook through better, but that's just me. Full-size Sausages need cutting in half lengthways, and cooking in the middle - can't beat 'em!

[HayleyB]

I've got loads left from my half a pig off my neighbour, but when I run out before the next half pig, I love Porkinsons as a stand by.

[Brengirl]

Always wanted to make my own sausages so bought a Anthony W T Breville. Have had varying success with it. Experimenting with flavour etc. It is very noisy though and find that it is still a two handed job. Sausage skins are so hard to come by and expensive. As I don't use local butchers much I think it is a bit of a cheek to just go in and ask for 'skins'. The sausage meat is devine. I like a real peppery sausage (cumberland type) and find the meat is more versatile than the sausage. If the littleones are over I form it into their initials etc. So Brens Bangers are our choice

[ginger ninger]

My local butcher makes some of the nicest sausage I've had, all meat, no rusk stuff...YUK. I love his Pork & Apple, Pork & Sage, Pork & Leek and good old Pork on its own. We had some just pork ones yesterday for Dinner with creamy mash potato and thick onion gravy..looked a bit like the 02 in London when I'd done.
He also makes a yummy Pork & Spicy Tomato sausage.

[Flummery]

I like the Debbie and Andrew's too. Also, Porkinsons. Similarly not the cheapest but very meaty and succulent.

[Comfreyfan]

We've just discovered the Debbie and Andrew's Harrogate sausages, really lovely. OH loves the Black Farmer sausages too.

[HayleyB]

I go for Porkinsons as they state free range pigs, I know my half pig was free range especially since the little wotsits escaped regularly....

[Glutton4...]

I go for Porkinsons as they state free range pigs, I know my half pig was free range especially since the little wotsits escaped regularly....

LOL - Now that's what I call a recommendation!

[Rossa]

Our local butcher does them with chopped black pudding in, which are a bit different. Never got a taste for beef sausages though my ex, a Glaswegian, liked his beef sausages and Lorne Sausage which is a kind of pressed meat in an oblong shape. You just slice it and fry it. Great to make sandwiches if using sliced bread!!

Did anyone ever try those chicken sausages Sainsbury's used to do? They don't sell them any more. Another local butcher used to make them and they were really good. Didn't take long to cook otherwise they dried out. He called them "slimmers" sausages, more a marketing gimmick I think, but he sold loads of them to the laydees!

"... I went from adolescence to senility, trying to bypass maturity ..." - Tom Lehrer
Earth Wind and Fire

[COMPOST CORNER]

Our butcher in Coalville does a fabulous range of bangers, and his black pudding sausages are gorgeous.
On holiday in Nothumberland the butcher in Bamurgh did fantastic sausages as well.

[northepaul]

Had a look for all these great sausages everyone is raving about online, as I have never seen them down here...
The only sausage I buy now is the Sainsburys Taste The Difference Outdoor reared 95% pork ones. They are lovely flavoured, but the skin is a bit tough and chewy!!

[jayjay giant]

My Sausages come from a local smallholder on the edge of Wolverhampton. He breeds Oxford Sandy Blacks and they are kept out doors and free range 24/7. The Sausages are fantastic and so is everything else they do. I get through quite a lot of these sausages and even prefer them on a roast dinner instead of a joint of meat !