Snazzy sausage serves
Sausages have quite a history. The cookbook of Apicus — first published in the 1st century AD — mentions ‘forcemeat seasoned with lovage, pepper, cumin and laser root’.
Today, the sausage is produced in thousands of varieties around the world. Whatever your tastes, there is sure to be a sausage — or several — you will enjoy. So let’s celebrate our National Sausage Day on 18 October with some snazzy serves.
When it comes to variety, Germany boasts more types of sausage than anywhere else in the world. Reputed to number over 1000, they include bratwurst or brühwurst — a parboiled sausage that requires cooking before eating — plus wieners, frankfurters, bockwurst, knackwurst and bierwurst. Talk about spoilt for choice
Fresh sausages — British style — are usually prepared from pork, beef, lamb, venison or turkey and range from the ordinary to the exotic. Seasonings can include: nutmeg, cloves and cayenne; pine nuts and parsley; and mushrooms and bacon.
There is no question that Italy’s most popular sausage is the salami — and deservedly so. Varying in size, shape and flavour from region to region, salami consist of cured meats — usually beef and/or pork — that are fermented and air dried. They’re normally enjoyed cold but can be added to pizzas, stews and soups for flavour.