Sausage pasta

Try one of our recipes for the best bangers and mash or sausage pasta sausage casserole. The classic sausage and mash served with homemade onion gravy and peas.

Simple and sure to please all the family. This is designed to be a low cost recipe. Other types, such as salami and chorizo, contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as Italian mortadella. Typically a mixture of minced, ground or chopped meat that is seasoned and stuffed into a casing. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. Salt is added for flavour and to help preserve the meat. Seasonings, spices, and herbs are added to give the sausages extra flavour. Small pieces of cooked apple, caramelised onions or other ingredients that pair well with pork can also be added to create interesting varieties. Get your fill of our best ever sausage recipes for more mouth-watering meal ideas. France made with red wine and garlic, and sometimes with additional ingredients like bacon and thyme.

North African-style sausage, also popular in France, made from lamb with spices such as cumin, garlic and harissa. This meaty sausage, classically made from Gloucester Old Spot pork, has a high fat ratio for a succulent end product. This Welsh veggie sausage is more of a croquette, and is made from cooked leeks, cheese and breadcrumbs. Also known as square sausage, the lorne is a slice of minced sausagemeat commonly eaten as part of a traditional Scottish breakfast. Not to be confused with actual chorizo, this is standard pork sausage spiced with garlic and paprika. Fennel seeds, garlic and rosemary are what seem to make a sausage ‘Italian’. The filling is contained in a thin edible casing, which is either made from animal intestine or is synthetic.