Absolute sizzlers! Bonfire Night looms… time for bangers and a splash of something spicy, robust and red


Olly Smith Event for The Mail on Sunday

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…


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