What better way to celebrate the historic British banger than dedicate a whole week to it? Below are seven things you may not have known about our humble sausage.
A staple part of our diet for centuries, the humble sausage has been through it all.
They’re renowned world-wide and with an abundant of flavoursome choices, #SausageWeek, set up by Meat Management magazine, aims to rejoice in the delicious taste of sausages, but also get people involved with a product synonymous with Great Britain, its butchers and its farmers.
Below are seven things you may not know about them:
The word sausage actually derives from Latin salsisium, meaning something that has been salted - salting was, of course, the only way to preserve meat.
Sausages have been seeing us through our meal times for a very long time, and it was actually during the Second World War when the term 'banger' arose. Due to rationing, some ingredients were replaced with water which caused the sausages to explode and "bang" when cooked.
The nation has spoken: Pork is officially the favourite but we actually have around 500 different types of sausage in the UK.
The record is 35 miles long and weighed in at 15.5 tonnes.
Sausage making is an art. Sausage machines can fill sausage skins at the rapid rate of 1.5 miles an hour.
Traditionally, sausages were linked by hand and the length were determined by the width of the butchers hands.
The country voted and they have said that sausage is their meaty preference when it comes to dinner, ruling over chicken and beef.