More than 90 per cent of British households buy British bangers and there are at least 400 different sausage recipes around. Among several traditional pork sausages, the most popular are peppery Cumberland, presented in one long coil; Lincolnshire seasoned with cayenne and sea salt; London sausages with ginger, mace and sage and Oxford sausages that combine pork, veal and lemon with savory herbs.
Boutique butchers combine pork with leek, apples, chestnuts, stilton and port, ale, chives. And lamb sausage recipes are popular, combined with mint or rosemary. Then there are the exotic sausage recipes -- chicken and lemon, mango and duck, venison with smoked ham, pork and juniper berries. Glamorgan sausages, from Wales, are made with cheese and have no meat in them at all.
