There aren’t many people in Britain who don’t keep a pack of sausages on stand-by in the fridge or freezer, be it for a hearty supper, a quick snack or a fry-up at the weekend.

I mean, not even vegetarians can resist the occasional sausage sarnie, can they? Go on, admit it. I’d go as far as to say that they are an essential store-cupboard ingredient, especially at this time of year, with Hallowe’en and Bonfire Night just around the corner.

I’m a fan of sausages with a coarser texture and simple, traditional flavourings, such as the meaty Cumberland.

Smoother varieties are more popular in the south, apparently, but the good thing about a sausage is that you can pick and choose whatever type you fancy, cook them in pretty much the same way, and accompany them with all sorts, so they need never get boring. Just be sure to choose those with a high meat content.

Cooking bangers isn’t rocket science but, contrary to common belief, you should never prick their skins, as all the fat will leach out and they’ll end up dry.

I always advise people to cook sausages slowly in a lightly oiled, non-stick sauté pan over a low heat, turning occasionally, until cooked through.

If you plan to griddle or barbecue your sausages, roast them in a hot oven for about 20-25 minutes first and then grill them for 5 minutes or so just before serving.

This gives you better control when cooking for a crowd, and will give you peace of mind that they are cooked through without feeling you need to burn them to a cinder.

Recipes

Ultimate toad in the hole

Cumberland sausage with spicy lentils

Sausage, fennel seed and tomato pappardelle

Aberdeen Angus sausages with crushed swede and turnip

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