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Sizzling sausage week
 
Nov 6 2010

 by Our Correspondent, South Wales Echo Jenny Longhurst

Jenny takes a closer look at one of our favourite foods during British Sausage Week

BANGERS and mash may be the ultimate in cheap and cheerful food but these days the sausage also takes pride of place on the table in all sorts of other sizzling ways.

The humble chipolata here, comes into its own served tapas style while its thicker porky counterpart can be hot stuff when baked with red chillies, onion and peppers.

British Sausage Week this week highlights the versatility of one of the nation’s favourite foods and according to one man who makes around 4,000 of them a week, they’re becoming more popular than ever.

 “Sausages are not just a poor man’s meal anymore, although they’re still very economical at a time when so many people are watching the pennies,” said award winning sausage maker Martin Player.

Martin, a butcher in Park Road, Whitchurch, Cardiff, makes about 20 different varieties each week.

There’s no such thing as a boring sausage anymore,” he insists.

“The spicy ones are always popular as well as speciality ones like Welsh lamb with apricot, venison with cranberry and apple and game with wine.”

But not every one is a winner.

“I tried pork with chives and blue cheese once,” said Martin.

“They didn’t do well at all.”

His own favourite is pork with coriander, mint and jalapeno but he admits he’s a fan of plain pork and cracked black pepper too.

When it comes to cooking Martin admits: “I like to do the thick ones in the oven.

“Just bake them uncovered at gas mark five, 375F, 190C for about 30 minutes turning once.

“Don’t prick them. Keeping the skin intact means you’ll keep in the flavour and succulence.

“Years ago you had to prick them to let some of the fat out so that they didn’t explode,” he went on.

“But now they’re made with prime cuts and less fat so there’s no need.”

When it comes to thin sausages, Martin thinks they’re at their best if fried in a touch of oil for about 15 minutes.