A bastion of British food, family favourite and a mainstay on gastropub menus across the country, the sausage is easy to cook, comes in an infinite number of varieties and goes with all sorts of other flavours. But all too often we serve them as they are, with either a dollop of mash on the side or inside a sandwich with a good helping of sauce. There’s so much more to be done with sausages, whether they’re served still in their skins or split open and used as sausagemeat – just take a look at how some of our chefs use them in their award-winning cuisine.
