English sausages?

Question

As an American, I have enjoyed many british films and television programs. Numerous times I have heard references to the wonderful sausges in England. What is so different about them?

Answer 1

Well, because we invented it.

Its made of fine meat, then herbs and spices are added depending, and they are just presented well, and are made of propper ingredients.

Answer 2

you can't beat a good british banger but there is a difference in taste between an american sausage and a british banger,I guess it is the ingredients,sorry I couldn't be of any more help.

Answer 3

British and Irish sausages are one of the most popular and frequently eaten staples of the diet and are particularly associated with childhood nostalgia and affection.

British sausages (and puddings)are normally made from pork and / or beef and are mixed with a variety of herbs and spices the recipe of which is traditionally associated with a particular region. They normally have a significant amount of Rusk, or Bread-Rusk, and are traditionally cooked by frying, grilling or roasting prior to eating. Due to their habit of often exploding due shrinkage of the tight skin during cooking, they are commonly referred to as "bangers" particularly when served with the most common accompaniment of mashed potatoes to form one of the most common and popular national dishes; 'Bangers and Mash'. They are also baked in batter to create 'Toad in the Hole', often served with gravy and onions.

Famously, they are an essential component of both a Full English Breakfast and an Ulster Fry, and are usually offered with an Irish breakfast.

In the UK alone there are believed to be over 470 different types of sausages[7]; some made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by European styles such as the Toulouse or Chorizo.

In many areas "sausage meat" for frying and stuffing into poultry and meat, is sold as slices cut from an oblong block of pressed meat without casing: in Scotland this is known as Lorne Sausage or often sliced or square while the usual form is sometimes called [sausage links].

A popular and widespread snack is the Sausage Roll made, as the name indicates, from a sausage rolled in puff pastry sold from most bakeries and often made in the home.

Battered sausage, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from Fish and Chip shops. In England, Saveloy is a type of pre-cooked sausage, larger than a typical hot-dog which is served hot. A saveloy skin was traditionally colored with bismark-brown dye giving saveloy a distinctive bright red color.

A short variety of sausage, known as the chipolata or 'cocktail sausage' is often wrapped in bacon and served alongside roast turkey at Christmas time, or served cold at children's parties throughout the year.

Due to health concerns over the quality of the meat contained in many commercially produced sausages (heightened by the BSE crisis in the 1990s) there has been a marked improvement in the quality of meat content in commonly available British sausages with a marked return to the artisanal production of high quality traditional recipes, which had previously been in decline. There are currently organisations in a number of UK counties such as Lincolnshire who are seeking European Protected designation of origin(PDO) for their sausages so that they can be made only in the appropriate region and to an attested recipe and quality.

Answer 4

They are delicious. mm mm good. Here is a star

Answer 5

just the name i think

Answer 6

not sure but they taste gooooood!!!!

Answer 7

I don't know but they are good

Answer 8

dirty.

i don't really know. i do know  that italian sausages are usually thicker.(not meant to be dirty) that one guy might be right something that they feed the pigs.

Answer 9

It depends. There are many different varieties.

A lot depends on the meat used (pork is the standard but beef ones do exist) also different ones have different herbs and/or spices mixed in. My faves are Cumberland and Lincolnshire. These two are both pork but with a different blend of herbs.

Butchers often also make their own specialty ones and sell these only in their own shops.

However, the bog standard one (called 'economy') is not very good as it contains the off cut no-one else wants and a lot of breadcrumbs and fat.

Answer 10

different stuff they feed the pigs....