Sausages used to be such unexciting fodder when I was young. I wasn’t particularly fond of them. I remember being fed skinless pork sausages which were, I think, intended to help me like sausages better. (Fail.) As I got older, I thought sausages were just porky pap and back then they were. Hard to believe now. I’m what some might call a ‘sausage fiend’ these days…
It wasn’t until I spent some time in Germany at the tender age of 18 that I found out that sausage could be wonderful. The Germans do sausage so well – varied, substantial, herby, garlicky. Fabulous. And they have no compunction about serving it hot, cold, whole, chopped and in any other permutation you can think of. I had my first sausage soup when I was there. Remind me to recreate that recipe sometime soon!
Thankfully, sausage in the UK has undergone something of a renaissance. There are all kinds of delicious, artisan sausages available now, and even the supermarkets have cottoned-on and are creating wonderful, exotic flavour combinations in their own-brand sausages.
We get through a pack of sausages pretty much on a weekly basis here at the Cake and Calico mansion. Often they are the special offer 2 for £5.00 ones from our local supermarket, but occasionally we’ll indulge in some really top notch ones. You can always tell the ones that are premium. The meat inside is rich and chewy (in a good way) with no sign or taste of rusk. They fatten up beautifully in the pan and are filled with savoury, mouthwatering goodness that isn’t just salt. I particularly like the ones that are more than 90% meat. They are hard to beat.
We decided to make skewers this time. These sausages were supermarket brand pork and apple ones and they went so well with red pepper and onion that we’ll be repeating the experience soon. A drizzle of olive oil, a sprinkle of chopped fresh rosemary and these were good to go.
You could barbecue them if you were so inclined, but I baked these in a hot oven for 15 minutes.