Otto von Bismarck once famously compared them to laws, in that it’s better not to see them being made, and it’s true that the cheap ones can be stuffed with parts of the beast that aren’t exactly prime, to say the least. Without potatoes it is not a banger, just a sausage. "Sausages have been produced, eaten and enjoyed in Great Britain since Roman times. She lived in Linconshire and without fail she would serve up these sausages. The word "sausage" comes from the Latin, "salsicius", prepared by salting, which in turn comes from Salsus, meaning "salted. Often supplemented with haggis, fried mushrooms, fruit pudding, white pudding (sausage) and oatcakes. David Lishman, of Lishman’s of Ilkley, is a true meat master and agrees that parsimony was part of the reason old bread was used. Its British breakfast sausage has 8% rusk, ‘essential to keep the succulence of the sausage’. Forget about Government legal requirements (some nonsense about containing 42% minimum pork) and put your faith in your butcher, good-quality pork (at least 75%), a decent ratio of fat, natural casings and a special spice blend. Pre-cooked sausages—such as hot dogs, frankfurters, bologna, mortadella, and many German-style "wursts" (although not all, be sure to ask your butcher or sausage-maker whether a sausage is fresh or pre-cooked if you have any doubts)—are usually made with smooth, even pureed fillings. Timoleague brown pudding carries PGI, 2000 classification. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. English damp weather is not suited for the production of dry sausages of salami type. The British consume millions of sausages every day and we even raise special kinds of pigs to produce the right kind of pork. Cumberland sausages are named after a county in the far North West of England that has since been divided and renamed. Perhaps the most famous of British sausages is the Cumberland sausage, which has been a local speciality in the County of Cumberland for more than 500 years. The crucial ingredient that separates British, Irish and Scottish sausages from others is a filler which is applied at 20% or more. Great Britain has a number of historic sausage producing regions, such as Cumberland, Lincolnshire, Yorkshire and Glamorgan. Lincolnshire sausages also contain sage as well as some pepper and salt for flavoring. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Welsh sausages are made from lamb or pork and rusk. Traditionally, sausages have been an important staple of British diets. They can be blessedly simple or wildly extravagant, served up on the tables of workhouses and country houses alike. What Is Sausage Made Of. Some of the most famous kinds of British sausage are specific to a region and Great Britain has a number of historic sausage producing regions, such as Cumberland, Lincolnshire, Yorkshire in England and Glamorgan in Wales. Scotch White Pudding - a Scotch sausage made with beef fat, oatmeal, onions and farina. Hence the name bangers—the habit of sausages bursting with a bang when fried too quickly. Throughout the autumn, when the roots were plentiful, the pigs would be fed and fattened up until they were big and strong. Even the actual word sausage comes from the Latin salsisium, or something salted. Hog's pudding - type of a large sausage produced in the West Country. I saw a program on television talking about them the other day and I got this amazing craving. Award-winning British sausages and traditional English hog roasts for festivals, large parties and events.