Stokes Sauces: The Great British Banger - celebrating National Sausage Week

Wednesday 24 October 2018

The Great British Banger - celebrating National Sausage Week

At home with sausages

A good British sausage should be made with at least 70% high-quality meat, usually beef or pork or a mixture of both. The remaining content is seasoning and breadcrumbs. Across the UK, there are many regional varieties of sausages and these are just a few of the most easily found:

This is a nation of sausage lovers and ours is a home of sausage eaters.

There are so so many different styles of sausage and ways to cook them: fried, grilled, baked (our preference) barbecued, with gravy and mashed potatoes, in sandwiches and so on.

Because sausages are predominantly pork based and we Brits have the highest standards of pig husbandry, the British Banger is something to be proud of.

A good butchers sausage should be at least 80% pork which combines with seasoning, spice and breadcrumbs - and then the variations begin.

But now we come to the biggest question of them all ... what mustard, sauce, or relish do you have with your sausage.

The Great British Banger

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

To dress your sausages for the right occasion, click and order here

What do you have with yours?

Banger Bourguignon

You'll need:

8 good pork sausages
12 button mushrooms
12 small shallots, peeled
2 chunky carrots, sliced
500 ml of red wine
500 ml of beef stock
2 cloves of garlic, grated
A good knob of butter
1 sprig of thyme
2 tsp of sugar
3 tbsp of Stokes Bloody Mary Ketchup

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Here's how:

Boil the wine with the thyme and sugar until it reduces by half, then remove the thyme. Cook the onions in the butter for 5 minutes then stir in the flour and garlic.

Pour in the wine and stock, add the carrots and simmer for 8 to 10 minutes. In the meantime, grill the sausages to brown the outsides but not to cook them through.

Add the sausages to the simmering stock and carrots, stir in the ketchup and let the mixture bubble gently for 15 minutes. Add the mushrooms and simmer for a final 5 minutes.

This is wonderful served with buttery mashed potatoes with 2 tbsp of Stokes Cider & Horseradish Mustard mixed into it.

Cider Sausages

Here's how:

Pre-heat the oven to 180°C/Gas mark 4.

Brown 8 sausages in a casserole dish then set them aside. Soften 1 diced onion in oil for 5 minutes then add 2 grated garlic cloves for a further 2 minutes.

Add 2 tbsp of flour stirring it well into the oil and onions. Add 2 tbsp of Stokes Cider & Horseradish Mustard and 3 tbsp of Stokes Tomato Ketchup before gradually adding 280 ml of dry British cider.

Bring the contents up to a simmer then add the sausages with 2 peeled, cored and chopped parsnips, apples and the same amount of chopped carrots. Sprinkle 1 tbsp of thyme leaves into the pot, cover and cook it in the oven for 30 minutes.

Make Autumn Awesome - just add Stokes