01 MORE BANGERS FOR YOUR BUCK
Shop-bought eight-packs give sausages a bad rep, dragging them down to the carcinogenic depths of processed foods. For the healthand waist- conscious, they are relegated to forgettable barbecue also-rans and regrettable hangover baps. But no more: armed with the culinary know-how of Illtud Llyr Dunsford, of Welsh meat curers Charcutier, you can turn a guilty pleasure into a muscle-building, health-enhancing regular – while losing none of the sizzling taste.
A SALSICCIA FRESCA
This Italian thoroughbred is packed with coarsely ground pork, plenty of garlic, fennel and red wine. While the garlic is a natural immunity-booster, the fennel is high in vitamin C, an antioxidant that helps to stave off heart disease. And wine is delicious.
B CHORIZO FRESCO
A fresh version of the cured supermarket chorizo you’re probably used to, this Spanish sausage is an equally moreish mix of pork, oregano, garlic, smoked paprika and cayenne pepper. The spicy kick will fire up your metabolism for a tasty way to burn a bit of belly fat.
C THÜRINGER BRATWURST
This hearty German wurst is at its best with aromatic caraway seeds mixed into the pork. Magnesium, a mineral found in the seeds, enhances both sleep duration and quality to ensure you wake up feeling rested. And most likely with a replete smile on your face.
In Britain, we tend to use breadcrumbs as a filler, as they help to retain water and fat to make a softer, more succulent sausage. For the Lincolnshire, add sage, salt and pepper. It sounds simple, but the cognitive boost you’ll get from the sage is pretty damn clever.