Be it your humble New York hot dog, a spicy chorizo sausage or the traditional British Cumberland, they all make it onto my list of fave foods. Even veggie sausages make the cut: on a taste and texture level they aren't too bad, and they are undoubtedly much healthier than the animal equivalent.
One of the things I like about sausages is that you can do so many things with them. They go we with pretty much any vegetable, can be cooked in a variety of sauces (mustard, garlic, tomato, mushroom...) and are delicious when accompanied by fruits and sugary ingredients, making it the ideal meat to try out sweet and savoury dishes. I especially like adding a bit of honey to my sausage casseroles, as well as a chopped apple which helps to balance out what can otherwise be a salty dish.
In my opinion, nothing beats simple, however, when it comes to making a sublime sausage: good quality sausages roasted in the oven, some seasonal vegetables from the market. I chose sweet potatoes and brussel sprouts, but parnsips and turnips work well too. Top the lot off with some warm Bisto gravy and you have yourself a tasty winter supper.
Greedy tip: Buy the best quality sausages you can afford. They will be less fatty, tastier, and healthier. It's better to eat good quality sausages once a month than budget quality every week. And vary the types: chipolata, merguez, garlic and herb...the possibilities are endless!
