Sausages are extremely popular in the UK and have a long history and are regarded as a common feature of the national diet and popular culture.
British and Irish sausages are normally made from raw pork or beef mixed with a variety of herbs, spices and cereals. Many recipes of which are traditionally associated with particular regions (for example this is the case with Cumberland sausages). The sausages normally contain a certain amount of rusk or bread-rusk. The sausages are traditionally cooked by frying, grilling or baking. Most British sausages are normally 10-15 cm long and the filling is compressed by twisting the casing into concentrated “links”.
Due to the habit of British sausages to explode due to the shrinkage of the tight skin of the sausage during cooking, the sausages are commonly referred to as bangers. This is particularly the case when they are served as the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. (the designation banger was in use at least as far back as 1919 and is often said to have been popularized in world war II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating.)
There are many concerns about the health and user preference (distaste for horsemeat), highlighted by the BSE crisis in the 1990s and the 2013 horsemeat scandal. The quality of the meat content in many british sausages improved with a return to the artinsanal production of high quality traditional recipes, which has previously been in decline. However, many cheaper sausages contain mechanically recovered meat also known as meat slurry, which must be listed on the packaging of the sasuage. If you want to make sausages at home, use a sausage stuffer, you can look at sausage stuffers here www.thesummersausage.com also looking at the best sausage stuffer you can buy, but dont forget to check out the one and only sausage making machine. These will point you in the right direction
There are various laws concerning the content of meat in the UK. The minimum meat content to be labelled on pork sausages is 42% (this is 30% for other types of meat sausages). Although to be classified as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be describes as pork sausages and are simply labelled ‘sausages’ or even ‘bangers’ (an unregulated name). These typically contain MRM which under EU law can no longer be described as meat.
There are currently organizations in a number of UK countries, such as lincolnshire, which are seeking european protected designation of origin for their sasuages so that they can be made only in the appropriate region and to an attested recipe and quality.
famously, sausages are an essential component of the world famous full english or irish breakfast. In the UK alone, there are believed to be over 470 different types of sausages. Some are made to traditional regional recipes such as those from cumberland or Lincolnshire, and increasingly to more modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by other European styles such as the toulouse sausge or the chorizo
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