Cotechino is an Italian sausage traditionally eaten at New Year. Simmered, rather than fried, it is sliced into rings and served with lentils, the round shapes of each symbolising coins and therefore hopefully good fortune for the coming 12 months. Continue reading
Get these just right when you cook them and they’ll be crispy on the outside and still deliciously gooey in the middle. They’re good still warm from the pan and perfect for an impromptu summer picnic in the garden. Continue reading
I come from Lincolnshire, where the sausages are fat and juicy, herby, peppery and bursting with flavour. At least they are when they’re from a good butcher.
We’re lucky in Suffolk, where I live now, in having some good butchers who make excellent sausages in various flavours and sizes.
But if you’ve got the time, nothing beats making your own bangers. Continue reading