A bit of fun

One of the first written recipes for sausages appeared in Britain in 1800 and by 1861 Mrs Beeton was encouraging her readers to only use locally available ingredients and fresh herbs like shredded sage and spicy pepper when making sausages.

But the first banger was probably brought over to Britain 2,000 years before by the Romans. They called their version of a sausage ‘salsicia’, meaning seasoned with salsus (salt).

By the Victorian era commercial manufacturers were bringing sausages to the masses and by the early 20th Century leading purveyors Harrods and Fortnum & Mason were bringing ‘country quality’ meat and sausages to the big smoke.

The classic 18th century British cookbook The Art of Cookery Made Plain and Easy by Hannah Glasse, offers a recipe for 'fine sausages' made with lean, ground pork and beef suet, 'sweet herbs, lemon zest, egg, and spices'. These are to be cooked without a casing, but 'you may clean some guts and fill them'.


Did you know?

  • After the outbreak of World War I, food shortages led to a dramatic reduction of meat. In order to make sausages producers packed them with scraps, cereal and water, which caused them to pop and hiss when cooked over open fires in the trenches. Hence the nickname ‘bangers’!
  • If you’re in the British Navy forget ‘bangers’ the slang for sausages is ‘snorkers’.
  • We are passionate about NOT pricking sausages before cooking them. We wholeheartedly agree with food writer Matthew Fort who said:

    You must never, ever, under any circumstances whatsoever, prick a British sausage of any kind of quality. It does not deserve such treatment. If you do prick, you will only allow a good deal of the natural juices to flow out during cooking, making the inside drier and lessening the flavour."

    We couldn't have said it better ourselves!
  • 88% of British households buy sausages, 50% at least every four weeks
  • There are more than 470 recipes and flavours for sausages in Britain. If you take into account all the different variations from butchers across the country you could eat a different British sausage every day for ten years
  • The world’s longest sausage was made during British Sausage Week 2000 and weighed 15.5 tonnes and was over 35 miles long!
  • The great British banger is the nation’s favourite meat dinner; outselling chicken or minced beef and accounting for a staggering 864 million meals every year
  • The British sausage even has its own Fan Club - the British Sausage Appreciation Society. The Society has over 5,000 members in the UK
  • Classic Pork sausages are the nation’s favourite, with other popular varieties including Cumberland, Lincolnshire, Pork and Apple, Pork and Leek and Pork and Herb. Newer flavours gaining in popularity include Pork and Caramelised Onion and Pork and Sweet Chilli

For more great sausage facts visit LovePork