Recently we made our own sausages in this column. This month our home butcher STEVE BAIN shares his approach to using those sausages with a twist.
By twisting differently flavoured sausages into smaller versions — you might call them chipolatas — your dinner guests can be presented with a variety of your wares in the one meal.
Three differently flavoured half-sized bangers seems about right, portion-wise, when they are accompanied by a lot of vegetables.
And there’s a ‘hack’ option as well. The hack is that you can use the method here to easily turn store-bought sausages into chipolatas.
Last weekend my local supermarket had a special on their sausage ‘variety triple packs’. Standing in front of them with my thumb and forefinger on my chin, I had an ‘aha’ moment that connected with Lynn having asked me for some little sausages in a mixture of flavours.
After purchasing a couple of packets of the ‘specials’, this is what I did when I got home.