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What makes the British sausage legendary? Facts and statistics about the Great British Banger.
What’s in the name?
The word sausage derives from the Latin salsisium, meaning something that has been salted
According to the Oxford English Dictionary, the first specific reference in English came in a fifteenth century vocabulary ‘Salcicia’, a ‘sawsage’
Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked as the water turned to steam
Sausages should be cooked slowly either under a grill or in a pan, on a medium heat and should not be pricked, as this lets out the flavour. They will burst if cooked too quickly!
History of the sausage
Sausages are even older than ancientGreeceorRome- the Sumerians (modern dayIraq) made sausages 5,000 years ago
During the early days of the Empire, Romans mixed fresh pork with finely chopped white pine nuts, cumin seed, bay leaves and black pepper
In 320 AD, because of their association with pagan festivals, Roman Emperor Constantinus I and the Catholic Church made sausage eating a sin and their consumption was banned! This led to sausages going underground until the ban was lifted
It is believed that sausages were brought toBritainby the Romans some time before 400 AD. Since then various English counties have each had their own way of flavouring their local sausage – e.g. Lincolnshire uses fresh sage and Cheshire uses Caraway and Coriander.
By the Middle Ages sausage making had spread toNorthern Europeand different varieties began to develop as butchers used ingredients available locally. In some locations, early sausage makers became so adept at making distinctive sausages that their fame spread acrossEurope
It was in the reign of Charles I that sausages were divided into links for the first time inBritain
Once made, sausages used to be stuck up chimneys to be mildly cured
Delving into the mind of a sausage lover reveals that the combination of a hard exterior and soft interior plus the moreish quality and succulent aftertaste makes the sausage irresistible
Sausages evoke strong emotional ties to childhood, memories of favourite comforting meals such as Bangers and Mash, happy family occasions such as weekend or holiday breakfasts cooked by Dad!
Top Ten Sausages Facts
During the year to July 2014, the nation consumed 181,853 tonnes of sausages in the home, worth £780 million of retail sales.
The value of the premium sausage sector grew by 9.8% in 2012-2013 and by 5.2% 52w/e 20 July 2014.
86% of British households buy sausages, on an average of 12 times per year.
Each household spends an average of £34.40 per year on sausages
Every day, 3.7 million meals containing sausages are eaten at home
A staggering 1.35 billion meals containing sausage are eaten in the home each year
More sausages are eaten as part of an evening meal/teatime in the home (62%); compared to 21% at breakfast and 16% at lunch.
31% of the sausage market (by volume) is classified as premium, 58% as standard, 3% as low fat and 7% as economy
Sausage sales (by volume) are more than double the sales of burgers and grills.
20% of sausages eaten out of the home are consumed in pubs, 19% are enjoyed in full service outlets and 19% in a travel and leisure environment, 11% are eaten in the workplace.
(source Kantar World Panel)
There are more than 470 recipes and flavours for sausages in Britain. If you take into account all the different variations from butchers across the country you could eat a different British sausage every day for ten years
Northants butcher, Martin Trendall claims to have devised the world’s hottest sausage. Aptly named, The Pork Inferno, the sausages contain Indian Bhut Jolokia Chillies, Paprika and Chilli powder. Customers are advised to eat only one per meal!
Sausages are an excellent source of protein, containing all the essential amino acids necessary for growth, maintenance and repair of body tissue. Sausages also provide vitamins and minerals
Classic Pork sausages are the nation’s favourite, with other popular varieties including Cumberland, Lincolnshire, Pork and Apple, Pork and Leek and Pork and Herb. Newer flavours gaining in popularity include Pork and Caramelised Onion and Pork and Sweet Chilli.
Sausage preferences vary by region. The North prefer their meat more coarsely ground, whereas the South prefer sausages to be smoother.
A traditional Cumberland sausage is never split into links.
Broughton-in-Furness pig farmer, Gary McClure, established a Guinness World Record for the world’s largest Cumberland sausage ring on the day the historic market town celebrated gaining its charter on 1 August 1575. The record-breaking sausage measured 3.3 metres in diameter, smashing the previous record of 1.5 metres, and weighed 135 kilograms. It took six and a half hours to produce – excluding the time taken to prepare the ingredients – and 90 minutes to cook.
Sausage machines can fill sausages at a rate of 1 ½ miles an hour
Health friendly sausages are increasing in availability from those made using olive oil which are 30% lower in saturated fat than standard sausages to those that are gluten free or have a low salt level.
Not only do the British love a good sausage but so do the rest of the world. Sausages are now not only selling into European markets but the Far East and South East Asia are also loving pork sausages. Take a Japanese breakfast of two Cumberland Sausages with a thick rasher of fatty streaky bacon with a potato and cabbage salad!
Sausages feature in 1,415 dishes in a survey of 115 menus (menuarama)
The Red Tractor Pork logo on the front of a pack of sausages means the pork is from Britain and that they have been produced to a high quality product specification.
The "Traditional Cumberland sausage" was granted Protected Geographical Indication (PGI) status in March 2011.
Lincolnshire Sausage has applied for a PGI, but so far has been turned down.
Newmarket Sausages has a Protected Food Name status the fiftieth (as at Nov 2012) British food product to earn European recognition for their quality, history, and links to the local area
Bangers and Mash
Bangers and Mash is one of the most traditional dishes and there are now many flavour combinations of not only the sausages but the mash as well, making this a dish now served in many top restaurants and hotels all usually served with a rich onion gravy or jus.
Bangers and mash are frequently seen in D.C. Thomson comics such as The Beano and The Dandy, usually when the protagonists of the strips are given a "slap-up meal" as a reward for good behavior. In these comics the dish is traditionally drawn as an oversized, conical pile of mashed potato with the sausages sticking out.
"Bangers and Mash" is a comedy song by Peter Sellers and Sophia Loren, released in 1960. In the song Sellers is a Briton who married an Italian woman (Loren) during World War II, but has never developed a taste for Italian cuisine and wishes she could prepare "the bangers and mash me mother used to make"
"Bangers and Mash" is also the seventh track by the band Radiohead on their album In Rainbows
Toad in the hole is a traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and gravy
The origin of the name 'Toad-in-the-Hole' is vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name
Sausages really are the nations’ favourite food, with celebrity fans including Prince Charles, Elizabeth Taylor, Michael Caine, Roger Moore, Keith Floyd, Elvis, who loved sausage rolls, Des O’Connor and Rachel Stevens whose favourite comfort food is a sausage sandwich
Keith Richards loves his British sausages so much he won’t leave home without them! Wife Patti Hansen carries British sausages with her when she and the Rolling Stone travel to exotic destinations- because he isn’t keen on the local food.
Footballer John Terry and wife Toni Poole served sausages at their wedding in 2007, as did Kate Winslet as well as Katie Price and Peter Andre who served their guests bangers and mash.
Apparently legendary highwayman, Dick Turpin, was known to moonlight as a butcher making sausages from the finest meats hunted inEpping Forest
QueenVictoriawas fond of sausages but insisted that the meat be hand chopped rather than minced
Delia Smith: Braised sausages seem to have turned up many times in my books over the years… I love them so much [Delia’s How to Cook: Book One]
Ross Burden: You can't beat the great British banger
Nigel Slater: There are few things as warming as a hot sausage [Real Cooking]
Russell Grant: They’re heavenly; out of this world
Michael Caine: Forget caviar, sausages are the food of the rich and famous
Elizabeth Taylor: They are so delicious and so easy to prepare. When I come toLondon there is always one thing on my mind – a plateful of bangers and mash