What's your favourite sausage?

[ChilliWhizz]

Stayed in a hotel in the Peak District over Christmas and the very comprehensive and delightful breakfast recipe included Hobday sausages... OMG they were to die for.. traditional family run butchers sausages

Apologies if this has been done I did search but really find anything recent about favourites....

What's yours

Sorry should read breakfast menu not recipe

Edited by ChilliWhizz on Wednesday 22 February 15:40

[amancalledrob]

We get ours mostly from supermarkets. I enjoy the Sainsbury's TTD ones, both the Cumberland and red onion varieties are very nice - meaty texture, good flavour. Love Speldhurst pork and leek too

[menguin]

Cumberland are always a favourite - ideally from a butcher, otherwise Ian Rankin's range are decent.

[Fore Left]

Not sure what the brand is but the Caramelised Onion Pork Sausages they sell in Costco. Yummy.

[21TonyK]

A proper merguez sausage is amazing on the BBQ and if you can find it Morteau is great sliced up, lightly fried with skinny chips.

[Digger]

How do you cook yours?

I haven't cooked any for a while but last time I followed a suggestion of frying them low and slow for about 30 minutes.
Last ones were iirc Tesco finest bramley apple, and their caramelised onion ones were ok as well.

[colin_p]

I have a fondness for chipolatas at the moment, don't know why but do.

As for cooking sausages, frying pan, low low heat and cook for ages, turning them a few degrees every few minutes until evenly dark brown and or an outer crust / shell has formed. Never prick them!

[edit]

As for some of the gormet type sausages, I find them a bit too 'piggy' and much prefer cheap and cheerfuls, which if cooked correctly are still lush.

Edited by colin_p on Wednesday 22 February 17:09

[Yipper]

Just a good old-fashioned banger in an English brekkie is as good as it gets.

[menguin]

Digger said:

How do you cook yours?

I haven't cooked any for a while but last time I followed a suggestion of frying them low and slow for about 30 minutes.
Last ones were iirc Tesco finest bramley apple, and their caramelised onion ones were ok as well.

Low and slow all the way. Keeps them from bursting and releasing their delicious juices.

[soad]

Chipolata and bratwurst.

[monoloco]

We've got a brilliant butchers near us going by the well deserved name of T.H.E. Best Butchers (http://www.thebestbutchers.co.uk , Little Brickhill near Milton Keynes) who make simply fantastic sausages in lots of varieties. The simple 'Butchers Specials' are brilliant but my favourite is the Black Pudding and Caramelised Onion version which are sublime! Well worth a trip if you're in the area. They've got a special drying room where they mature their beef too and their steaks really are the best I've come across in the UK.

[technodup]

Lorne. None of your fancy English bangers here.

[mattdaniels]

Digger said:

How do you cook yours?

In the oven at 180 for 30 mins.

[soad]

mattdaniels said:

Digger said:

How do you cook yours?

In the oven at 180 for 30 mins.

No oil stained clothes either!

[andym1603]

These plain ordinary Heck sausages.

Find them to be very good, done at 180deg in the oven for 20-25 minutes.

[MarshPhantom]

Merguez are great, I do like Lincolnshire too.

[Druid]

Home made Pheasant and Cranberry

[MrBarry123]

Any.

I'm not fussy when it comes to gobbling a sausage.

ETA: How that sounds...

[sjabrown]

Boerewors. Preferably with more lamb than beef.

[citizensm1th]

Frozen with a touch of lawn about them