Posted by: travelrat | January 29, 2010


We often see sausages advertised as ‘The Great British Banger’, which seems to me to be somewhat arrogant, because the sausage is by no means peculiar to Britain. However, we produce some pretty tasty sausages, usually the regional ones, obtained from a specialist butcher … there are still a few around. The area I live in produces the Prince among sausages, the Wiltshire sausage, and the King of sausages comes from the same place as me … the Cumberland pork sausage.

We usually fry our sausages and either have them for breakfast, or serve them at other meals with mashed potatoes and gravy. This is called ‘Bangers and Mash’ which is also Cockney rhyming slang for ‘moustache’ Or, we can have ‘Toad in the Hole’, which is fried sausages in a batter pudding.

.Most countries in the world have sausages in some form or another. There’s Italian salami, Spanish chorizo, French boudin noir … although this isn’t particularly French; the British call it black pudding, the Germans call it blutwurst and they call it ‘blood sausage’ over the Pond.

If anywhere could be described as the Home of the Sausage, though, it’s Germany. I have a theory that the first man to store left-over meat in washed-out animal intestines lived somewhere near the banks of the Rhine. And, when his wife asked if she could store some herbs in there, too, the sausage was born.

There’s bratwurst, which is a pork sausage you fry. There’s bockwurst, a boiling sausage. The thinner ones are sometimes called frankfurters everywhere except in Germany. I don’t know why; I’m told they are nothing to do with either Frankfurt am Main or the other Frankfurt.

Most of the other sausages, we buy in small portions, or sometimes ready-sliced, for sandwiches. Some people make up an antipasto-type platter with them. We enjoyed several of these platters in Australia, particularly in areas where German migrants settled. I particularly remember a memorable platter for two we shared called ‘Three German Sausages’ … which I wanted, for some reason, to sing to the tune of Mademoiselle from Armentières.For sheer sausage style, though, we have to turn to the French. First, a fresh, crusty baton was impaled on a spike, and a freshly-cooked bockwurst inserted into the resultant hole. This occupation was accompanied by almost uncontrollable giggles from the two teenage girls operating the stand. I wonder why?



  1. I do like a good snag. Do you remember those flat sausages they used to have in Scotland? I loved them as a kid. I agree with you that the Germans do the best sausage. They just get the flavouring spot on!

    • I think so … I asked for sausage and chips in Stranraer once, and was brought something that looked like a slice of meat loaf. Would that be it?

      • Yes that’s it. Mmmmm, delicious flat sausages……

      • Sliced Steak sausage or Lorne sausage. You can get them individually or in a block and cut to preferred thickness

  2. It’s so hard to beat a good sausage!

    As for giggles – have you ever seen the cheese ooze out of a kasewurst?

    • I haven’t … but I can imagine it!

  3. Hi there

    We do indeed have a wealth of regional special sausages and a whole host of local quality butchers. I have over 1200 on my website who are there because they have been recommended to be there!

    I am also touring the country as part of the Sausage King Adventures! What is the Wiltshire sausage? That’s a new one on my I think.

    Kind regards


    • The main producer of Wiltshire sausages used to be Bowyer’s of Calne … they moved to Trowbridge some years ago, and the factory subsequently closed, being taken over by Kerry.

      However, you can get Wiltshire sausages from a number of specialist butchers in the county; unfortunately, the butcher where we used to get them retired last year, and his shop is now a betting shop!

      But, I’m seeking out another source ….

  4. I know I’ll come across as incredibly American but… first, I’m not a huge fried meat fan. But if I’m going to eat sausage, I like it to be smothered in maple syrup. It’s a New England thing, I guess.

    But next time I’m in Europe, I’ll give REAL sausages a try because I already gave blood sausage a try and that’s like eating a scab.

    • Was it cooked as some Americans cook bacon? Fried to a crisp? You can grill it; or, if you’re completely agaist frying, slice it up and add it to a stew.

      And, if you ever get to England, you MUST try the Cumberland sausage (but avoid the sausages in ‘Little Chef’; they’ll put you off bangers for life)

  5. […] Sausages « Travelrat’s TravelsOct 25, 2010 … Read the story by going to the Matthew Smith site and clicking on today’s programme details. And Wiltshire has the best sausage in the country. […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: