No summertime cook-out is complete without some cheap, badly burnt chipolatas to chew on drunkenly. But it doesn't have to be this way of course. As a follow up to our previous barbecue post on buying meat, we've rounded up three great places to buy good quality bangers.
1. Jamie Oliver and Adam Perry Lang are the celeb chef muscle behind this east London butcher. Its sausage selection is genius — traditional recipes aside, we recommend the Great Fire of London lamb and the South African sausages: robust, coarse and delicious. 82 Watling Street, London EC4 (barbecoa.com)
2. The Bath Sausage Shop
With 30 different types of sausages, the BSS can cater for most palates. We rate the strong Mediterranean flavours of the Tuscan variety (basil, garlic and white wine) on a barbie. It also does mail order. 7 Green Street, Bath (sausage-shop.co.uk)
3. John Robinson & Sons This striped-aprons-and-sawdust butchers sells sausages so good that they’re one Esquire staffer’s “death-row meal”. Herby, meaty, traditional British bangers at their best. Stockbridge, Hampshire
(+44 1264 810 609)
We also asked Nick Sandler, author of The Sausage Book, on what to look out for in a sausage:
"Hotdog sausages have a bad rep because they are so finely processed that we assume they contain bad things. In fact, there are strict laws about what can go into them. They’re made by finely blending the meat three or four times, mixing it with ice (for moisture) and herbs, before they are smoked or simmered. They’re ideal for a BBQ because they’re pre-cooked."
For traditional British bangers, look for a very high pork content (nearly 100 per cent), no fillers (such as rusk), some fat content (so they don’t dry out) and added herbs such as sage, rosemary and thyme. They should be made in small batches so the meat isn’t overworked and retains its texture. Sainsbury’s chipolatas are good."