Bonfire night means bangers, but if you’re fed up with boring sausages, give these recipes and tips a whirl instead
We love a sausage. But sometimes bangers and mash or toad in the hole just doesn't cut it. Here is some serious sausage-spiration:
The Catherine wheel of the sausage world.
Booze is good news in this tummy-filling stew.
The sweet acidity of the burnished tomatoes pair fabulously with cocktail sausages.
Chilli pepper paste and harissa makes these sausage rolls seriously hot stuff.
Made from crushed chillies, citrus peel, paprika and herbs, Portuguese piri piri seasoning is a 60-second way to make sausages more exciting.
Hungry for more?
If you like the sound of that then Niki Segnit, author of The Flavour Thesaurus (Hardback, RPP £18.99, Bloomsbury) recommends pairing sausages with as many as 50 different ingredients, including acidic fruits such as apricots, grapes, rhubarb and pineapple, as well as the weird and wonderful ingredients like globe artichoke, watercress, fennel seed and even oysters.
Taste expert, Dr Rachel Edwards Stuart (who works with Heston Blumenthal on the science of flavour) goes even further. She identifies the flavour profile of sausages, which change depending on how they're cooked, and matches them to other foods.
According to Dr Edwards Stuart, roasted or grilled pork sausages pair well with peanuts, coffee, pecan nuts and shrimps, while fried pork sausages taste great with soy beans, cocoa, peanut butter, hazelnuts and rum.
Is she telling porkies? There's only one way to find out … let us know if you get cooking!
Liked this? Then try these:
- Best-EVER Bonfire Night treats
- Slo-mo exploding food: it's not just fireworks that go bang
- Want to make your mash better? Smoke it
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