The Ultimate Guide to Cooking Perfect Sausages

Right, let's be honest, sausages are a British institution. They're the backbone of a good fry-up, a trusty companion for a barbecue, and a comforting staple for a weeknight dinner. But, like anything in life, getting sausages just right takes a little know-how.

So, put on your apron, grab a pint of your favourite tipple (it's a long journey!), and let's embark on this sausage-tastic adventure together. We'll delve into the history of sausages, explore the different varieties available, master the art of cooking them to perfection, and even discover some exciting new ways to incorporate them into your meals.

(Part 1) The Sausage Saga: A Journey Through History

Now, you might think sausages are a modern invention, something that popped up alongside microwave dinners and skinny jeans. But my dear reader, you'd be mistaken. Sausages have been around for centuries, their origins shrouded in the mists of time.

The Ancient Origins

Evidence suggests that sausages were being made as far back as the ancient Greeks and Romans. Imagine that! They were even mentioned in Homer's Odyssey, so you know they were pretty darn important. They used various types of meats, spices, and casings, creating an early version of what we know and love today.

For example, the Romans had a sausage called "Lucanica," made from pork, fennel, and spices, which was enjoyed throughout their vast empire. It was a testament to their love of sausages that they even had a god dedicated to them, "Farfarus," who was believed to protect sausage makers and ensure their prosperity.

Medieval Times

Fast forward to the Middle Ages, and sausages became a staple food for ordinary folk. They were a convenient and affordable way to use up leftover meat, especially for those who lived in rural areas. It was around this time that the sausage started to take on its distinctive shape, often linked to the region where it was produced.

In England, for instance, sausages were often made with pork, beef, or a mix of both, seasoned with herbs like sage and rosemary. They were typically encased in sheep intestines, giving them a unique texture and flavour. This period also saw the emergence of sausage making guilds, which regulated the quality and production of sausages.

Modern Times

From the 18th century onwards, sausages became more widely available, thanks to the rise of butchers and industrial production. New varieties emerged, and the sausage became a symbol of British cuisine. Today, there are countless different types of sausages available, each with its own unique flavour and texture.

The development of refrigeration and improved food processing techniques revolutionized sausage making. New ingredients and seasonings were introduced, leading to a wide array of sausages that catered to different palates. The sausage became a truly global food, with each country and region developing its own unique variations.

(Part 2) Sausage Savvy: Choosing Your Perfect Partner

Now, you've delved into the history, so let's talk about the present. The first step on your sausage journey is choosing the right type for your culinary masterpiece.

The World of Sausage

From the classic British bangers to the spicy chorizo of Spain, there's a sausage out there for every taste. Here are a few of the most popular varieties:

British Bangers: The quintessential sausage, these are usually made with pork and seasoned with sage, black pepper, and sometimes garlic. They can be quite chunky and often have a juicy texture. Their name "bangers" came about because they were originally made with a high fat content, which caused them to "bang" in the pan when cooked.

italian sausage: A bit more finely ground and bursting with flavour, Italian sausage is often made with pork, beef, or a mix of both. The seasoning can range from fennel and black pepper to garlic, red pepper flakes, and wine. Depending on the region, you might find Italian sausage with different types of fillings, like cheese or peppers, and even variations in casing, like natural or synthetic.

Chorizo: Known for its deep red colour and intense flavour, chorizo is made with pork and paprika, often with a touch of smoked paprika for extra depth. The spice level can vary, with some varieties being mild and others quite hot. Chorizo can be enjoyed in many different ways, from simple grilled snacks to elaborate tapas dishes.

Merguez: A North African sausage that is usually made with lamb and beef, seasoned with cumin, coriander, and harissa paste. Merguez is known for its distinctive spicy and smoky flavour, which is enhanced by the addition of harissa, a North African chili paste. It's often grilled and served with couscous or other North African dishes.

Bratwurst: A german sausage that is often made with pork and veal, seasoned with salt, pepper, and sometimes nutmeg. Bratwurst is typically grilled or pan-fried and served with sauerkraut, mustard, and pretzels. The variety of bratwurst is vast, with each region in Germany having its own unique recipe.

Tips for Choosing the Right Sausage:

1. Consider the occasion: A breakfast sausage might be a bit too greasy for a fancy dinner party, while a chorizo might be too spicy for a delicate dish. For example, if you're planning a casual barbecue, you might choose a mix of British bangers and Italian sausage for variety.

2. Think about the flavours you want: Do you want something spicy, savory, or herbal? For example, if you're looking for a milder sausage to complement a creamy pasta dish, you might choose a Bratwurst or a British bangers.

3. Pay attention to the meat: Some sausages are made with a mix of meats, while others are made with a single type of meat. This can affect the flavour and texture. For example, if you're looking for a leaner sausage, you might choose one made with chicken or turkey.

4. Read the label: Make sure you are happy with the ingredients and the fat content. If you're looking for a healthier option, choose sausages with a lower fat content.

(Part 3) The Sausage Symphony: Mastering the Art of Cooking

Right, now that you've chosen your perfect sausage, it's time to get cooking! It's time to unleash your inner culinary maestro and create a symphony of flavour.

The Classic Pan-Fry

This method is simple, reliable, and perfect for a quick and easy meal.

1. Heat a pan: Get your pan nice and hot over a medium heat. Add a little oil if you like, but sausages often have enough fat in them. A cast iron pan is ideal for pan-frying sausages as it retains heat well and provides even browning.

2. Sizzle those sausages: Carefully place your sausages in the pan, leaving some space between each one. Don't overcrowd the pan, as this will cause the sausages to steam rather than brown.

3. Turn, turn, turn: Once the sausages are nicely browned on one side, flip them over and cook for another few minutes until golden brown all over.

4. Cook to perfection: Make sure the sausages are cooked through by piercing them with a knife or skewer. The juices should run clear. If you're unsure, use a meat thermometer. The internal temperature should reach at least 160°F (71°C).

The Grill Master

For that smoky flavour, there's nothing quite like grilling your sausages.

1. Pre-heat your grill: Get your grill piping hot, and make sure it's clean and ready to go. If you're using a gas grill, preheat the burners to high heat. If you're using a charcoal grill, make sure the coals are white-hot and evenly distributed.

2. Grill those bangers: Place your sausages on the grill and cook for about 5-7 minutes per side, turning them occasionally to ensure even cooking. Avoid poking or pressing down on the sausages as this can cause them to burst.

3. Keep an eye on things: Keep a close watch on the grill to prevent them from burning. Use tongs to move the sausages around and avoid touching them with your fingers.

4. Check for doneness: Use a thermometer to check the internal temperature of the sausages. They should reach at least 160°F (71°C).

The Oven Magic

If you prefer a more hands-off approach, baking your sausages in the oven is a great option.

1. Preheat your oven: Set your oven to 375°F (190°C) and let it heat up properly.

2. Line a baking sheet: Line a baking sheet with parchment paper or foil to prevent sticking.

3. Bake those bangers: Place your sausages on the baking sheet and bake for about 20-25 minutes, flipping them halfway through. Spacing the sausages out on the baking sheet will help ensure that they cook evenly.

4. Check for doneness: Use a thermometer to make sure the sausages are cooked through.

(Part 4) The Sausage Symphony: Adding a Side of Savoury

Right, you've got your perfect sausages, but let's talk about the supporting cast – the sides that bring out the best in your sausage symphony.

The Classic Mash

A British staple, mashed potatoes are a perfect accompaniment to sausages. The creamy texture complements the savoury flavours and provides a comforting contrast.

1. Peel and boil: Peel and boil potatoes until tender. Use starchy potatoes, like maris piper or king edward, for the best results.

2. Mash it up: Drain the potatoes and mash them with a potato masher or a fork. For a smoother mash, use a ricer or a food mill.

3. Add some flavour: Add butter, milk, and seasoning to taste. A touch of cream or sour cream can also add richness and tanginess to the mashed potatoes.

4. Serve it up: Serve alongside your sausages and enjoy the perfect match.

The Humble Onion Gravy

Now, no sausage and mash is complete without a hearty onion gravy.

1. Fry those onions: Slice an onion and fry it in a pan until softened and golden brown. Use a good quality vegetable oil or butter for frying the onions.

2. Add the flour: Stir in a tablespoon of flour and cook for a minute or two, stirring constantly. This step is called "making a roux" and helps thicken the gravy.

3. Pour in the stock: Gradually add vegetable or beef stock, stirring constantly until the gravy has thickened. Use a whisk to avoid lumps forming.

4. Season it up: Season with salt, pepper, and a pinch of sugar to taste. The sugar helps to balance the savoury flavours and bring out the sweetness of the onions.

5. Serve it hot: Pour the gravy over your sausages and mash, and enjoy the heavenly combination.

The Crisp and Crunchy

For a bit of crunch, you can't go wrong with some crispy chips or fries.

1. Choose your chips: Whether you go for classic chips or chunky fries, make sure they are nice and crispy. Use good quality potatoes and avoid using old potatoes, as they tend to be dry and not as crispy.

2. Fry them up: Fry or bake your chips until they are golden brown and crispy. Use a deep fryer for the best results, or bake them in the oven at a high temperature.

3. Serve with your sausage: Serve the chips alongside your sausages for a satisfying contrast of textures.

(Part 5) The Sausage Symphony: Adding a Touch of Sweetness

But sausages aren't just for savoury dishes. They can also be a delicious addition to sweet treats.

The Sausage Roll

A British classic, sausage rolls are a perfect example of sweet and savoury coming together.

1. Make the pastry: Make a simple puff pastry or use store-bought. For a truly authentic sausage roll, use a flaky puff pastry.

2. Fill it up: Roll out the pastry and fill it with a sausage mixture, usually a blend of pork, sage, and onion. Use a good quality sausage meat and season it generously with salt, pepper, and sage.

3. Bake those rolls: Bake the rolls until they are golden brown and crispy. Make sure the pastry is cooked through and the sausage meat is heated to at least 160°F (71°C).

4. Serve it warm: Serve the sausage rolls warm and enjoy the delightful combination of flavours.

The Sausage and Apple Bake

This comforting bake is perfect for a chilly evening.

1. Prepare your ingredients: Slice apples and onions. Use a mix of sweet and tart apples, like Braeburn or Granny Smith.

2. Layer it up: Layer sausages, apples, and onions in a baking dish. Sprinkle with a little flour to help thicken the sauce.

3. Add some flavour: Drizzle with honey or maple syrup and sprinkle with spices like cinnamon and nutmeg. A splash of apple cider or a few tablespoons of apple juice can also add a wonderful flavour to the bake.

4. Bake it up: Bake in the oven until the apples are tender and the sausages are cooked through. You can cover the dish with foil for the first half of the baking time to prevent the apples from burning.

5. Serve it warm: Serve the bake warm and enjoy the sweet and savoury combination.

(Part 6) The Sausage Symphony: Beyond the Basic

Now, you've mastered the basics, but there's a whole world of sausage possibilities out there.

The Sausage Pasta

A simple yet satisfying dish, sausage pasta can be a quick weeknight meal or a delicious feast.

1. Cook the pasta: Cook your pasta according to package instructions. Use a sturdy pasta shape like penne or rigatoni, which can hold the sauce well.

2. Sauté those sausages: Sauté sausages in a pan until cooked through. Break up the sausages into smaller pieces for easier eating.

3. Add the sauce: Add your favourite tomato or cream sauce to the pan. Use a good quality tomato sauce or make your own from scratch. For a creamier sauce, add a little cream or milk at the end.

4. Combine it all: Combine the cooked pasta with the sausage sauce. Toss the pasta and sauce together gently so that the pasta doesn't break.

5. Serve it up: Serve hot and enjoy. Garnish with fresh parsley or grated parmesan cheese for an extra touch of flavour.

The Sausage Stew

A warming and comforting dish, sausage stew is perfect for a cold winter's day.

1. Brown those sausages: Brown sausages in a large pot. This step adds flavour and richness to the stew.

2. Add the vegetables: Add chopped vegetables like carrots, potatoes, and onions. Use a variety of vegetables for a more flavorful stew.

3. Pour in the stock: Pour in beef or vegetable stock. Use a good quality stock for the best results.

4. Simmer it up: Simmer the stew until the vegetables are tender and the flavours have melded together. Add herbs and spices like thyme, rosemary, and bay leaves to the stew for extra flavour.

5. Serve it warm: Serve the stew hot and enjoy. Garnish with fresh parsley or a dollop of sour cream for a final touch.

The Sausage Soup

A hearty and satisfying soup, sausage soup is a great way to warm up on a cold day.

1. Sauté those sausages: Sauté sausages in a large pot until cooked through. Break up the sausages into smaller pieces for easier eating.

2. Add the vegetables: Add chopped vegetables like carrots, potatoes, and celery. Use a variety of vegetables for a more flavorful soup.

3. Pour in the stock: Pour in chicken or vegetable stock. Use a good quality stock for the best results.

4. Simmer it up: Simmer the soup until the vegetables are tender and the flavours have melded together. Add herbs and spices like parsley, thyme, and paprika to the soup for extra flavour.

5. Serve it warm: Serve the soup hot with a crusty bread and enjoy. Garnish with fresh parsley or a dollop of sour cream for a final touch.

(Part 7) The Sausage Symphony: A culinary adventure

Now, you've got the tools and the knowledge, it's time to embark on your own sausage journey.

Experiment with Flavours:

Don't be afraid to try different types of sausages, experiment with different seasonings, and add your own personal touch. For example, you could try adding a pinch of cayenne pepper to your British bangers for a kick, or using a mixture of different herbs and spices for a unique flavour.

Get Creative with Sides:

Think beyond the classic mash and onion gravy. Try different vegetables, salads, or even fruit accompaniments. For instance, you could serve sausages with roasted root vegetables, a green salad, or a side of apple sauce.

Try New Recipes:

There are countless sausage recipes out there, from simple one-pot meals to complex gourmet dishes. Don't be afraid to explore and discover your favourites. Look for inspiration in cookbooks, online recipes, or even try asking your local butcher for their recommendations.

(Part 8) The Sausage Symphony: A Table for One or Many

Whether you're cooking for a family feast or a solo supper, sausages are always a crowd-pleaser.

Sharing the Sausage Love:

Sausages are a great way to bring people together. They're a perfect meal for sharing with friends and family. A platter of sausages, mashed potatoes, and gravy makes for a delightful and satisfying meal.

The Solo Sausage Feast:

There's nothing wrong with enjoying a delicious sausage dish all on your own. It's a comforting and satisfying meal for a quiet evening. A single sausage with a side of mashed potatoes and a glass of wine can be a perfect treat after a long day.

(Part 9) The Sausage Symphony: A Final Note

So, there you have it. From history to techniques, from classic pairings to culinary adventures, you now have everything you need to cook perfect sausages. Remember, the most important thing is to have fun and enjoy the process.

FAQs

1. What is the best way to cook sausages?

The best way to cook sausages depends on your preference. Pan-frying is a quick and easy option, grilling gives them a smoky flavour, and baking is a hands-off method.

2. How do I know if my sausages are cooked through?

The best way to check for doneness is to use a meat thermometer. The internal temperature should reach at least 160°F (71°C). You can also check by piercing the sausage with a knife. The juices should run clear.

3. What are some good sides for sausages?

Classic sides for sausages include mashed potatoes, onion gravy, chips, and bread. You can also try different vegetables, salads, or even fruit accompaniments.

4. Can I freeze sausages?

Yes, you can freeze sausages. To freeze them, place them in a freezer bag and squeeze out as much air as possible. They can be frozen for up to 2 months.

5. What are some tips for making sausage rolls?

To make delicious sausage rolls, use a good quality pastry, fill it generously with sausage mixture, and bake until they are golden brown and crispy.