The best bangers

● Stephen Curtis’s Horsley Plain Pork Banger

Coarse-cut, a little rusk, mace and pepper. The one traditional breakfast banger of which Matthew Fort approves.

Stephen Curtis’s sausages are sold at Nailsworth farmer’s market in Gloucestershire once a month, as well as at the village shops in Horsley, Forest Green and Uley, among other places

● Banger with cracked pepper from W. H. Frost

88% meat content, a little rusk and a mix of shoulder and belly. Good warmth at the back and good pig flavour.

W. H. Frost, 12–14, The Square, Chorltoncum-hardy, Manchester (0161–881 8172)

● Chipolatas from H. G. Walter

Medium-cut, good pork flavour, pepper, rusk and mace. An all-purpose classic. H. G. Walter, 51, Palliser Road, Barons Court, London W14 (020–7385 6466; www.hgwalter.com)

● Lishman’s Champion Pork sausage

Simple, but brilliant. 75% belly and shoulder, 10% rusk, plus salt, white pepper, mace, nutmeg, ground coriander and parsley.

Lishman’s Of Ilkley, 25, Leeds Road, Ilkley, West Yorkshire (01943 609436; www.lishmansbutchers.co.uk)

● Breakfast sausage from Jago Butchers

I first tasted this at breakfast in Northumberland. My hosts had tried about three dozen different kinds before they found this sausage, a classic with lots of pork, a little rusk and various traditional herbs and spices. A classic breakfast banger.

Jago Butchers, 9, Elystan Street, Chelsea, London SW3 (020–7589 5531)