01 MORE BANGERS FOR YOUR BUCK

Men's Health (UK) - - In This Issue -

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.

D LIN­COLNSHIRE

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.

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