British Sausage Week starts tomorrow and to celebrate the splendour of our great British banger, the question when picking your vino is: what’s inside the sausage and what’s it served with? The keys to sausage heaven are within your reach.
My personal favourite all-time sausage is the pork and honey from Holmansbridge Farm in East Sussex. They just make me grin, such is their deliciousness. And I love them best on the barbecue with a pint of Harveys Best Bitter from the local brewery – the malty brew echoes the gentle sweetness in the sausage perfectly.
But red wine is hard to beat with a more robust banger, especially those deploying the traditional trick of adding powerful herbs such as sage.
For an all-round…