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

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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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