No discussion of the sausage would be complete without mentioning bangers ‘n’ mash – that comfort-cooking classic of British kitchens and pubs. A top-notch sausage is essential for this dish – buy sausages flavoured with herbs, spices, fruits or cheese for variation. Also, Toulouse sausages are a key ingredient for the traditional French meat stew, cassoulet - where duck legs, pork belly and white beans are slow-cooked to make a gutsy stew. We’ve also got a stunning version of toad-in-the-hole from Sophie Grigson, which adds portabella mushrooms and cherry tomatoes to the batter. To find the best butchers in your area, visit our Local Food Directory
For a truly rich meal try Simon Rimmer's recipe for a classic French bean stew, flavoured with preserved goose
Irish colcannon is made up of mashed potatoes mixed with cabbage and onions - it makes a comforting accompaniment to chunky Cumberland sausages and onion thyme gravy
For a satisfying, homely supper try Antony Worrall Thompson's tasty recipe for a sausage and potato bake
Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy
Pork and Stilton sausages, onion mash and a spicy fruit relish make a fabulous trio in this yummy sausage supper
Giorgio Locatelli's gutsy Mediterranean stew is packed with plump Italian sausages, creamy borlotti beans, tomatoes and plenty of garlic
Simon Rimmer uses spicy Spanish chorizos, red wine and chick-peas to turn a humble casserole into a flavoursome delight
Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes
Sophie Grigson adds extra taste and texture to traditional toad in the hole, by adding herbs, mushrooms and cherry tomatoes
For a simple, flavourful starter try Gioconda Scott's Spanish recipe for wine-simmered sausages served with crusty bread
