The good old British banger has had quite a change of image over the years.
The humble sausage has gone from sizzling breakfast favourite and after-school staple to restaurant winner.
And the variety of flavours available at your local butcher is enough to have home cooks reaching for their frying or grill pans.
But there’s always room for more choice, so to celebrate British Sausage Week we’re challenging News readers to come up with a brand new mouth-watering flavour combination of their own.
Do you think you’ve got the perfect idea for a tasty sausage? Tell us about it and Buckwells of Southsea will make the best suggestion for two weeks, donating a percentage of the proceeds to the Tom Prince Cancer Trust.
‘We’ll look at all the ideas and as long as we have something that makes sense, we’ll run with it,’ says John Buckwell, owner of the award-winning butcher’s.
‘There are a lot of options and people can be quite adventurous – but I would say don’t be too overbearing with the flavours.’
There is already plenty of variety at Buckwells, including lamb and mint, pork and leek, garlic pork, tomato and basil, South African Boerewors plus pork and honey mustard.
John says: ‘We’ve had venison which included a bit of Hampshire watercress and leeks and cheddar. You can do things like Moroccan tagine, a kind of lamb casserole. There are a lot of possibilities.’
A good combination should be snapped up as John says sausages are a large part of the Buckwells trade. But for all the options, it’s the most simple that’s still the favourite.
‘People still seem to love the standard pork sausage or the pork and herb. And if you want a cooked breakfast, that is the best kind.’
But the good news is that he says the standard of British sausage is generally far higher than it used to be.
And considering bangers got their name in the 1940s because the high water content caused them to explode, that’s quite a relief.