No basic bangers here
We do love a banger in Britain, whether it’s starring in a fry-up, being paired with mash at a gastropub, or getting charred to oblivion on a BBQ. Though sausages are a staple of our cuisine, they’ve yet to go through the same glow-up and experience the same popularity as other beloved items like burgers and fried chicken. But things are looking up for the humble sausage.
The renaissance of British food and the popularity of whole carcass butchery and nose-to-tail cooking has certainly helped push sausages into the spotlight – sausage-making is a great way to turn leftovers and trimmings into something tasty, and making them in-house means the kitchen is free to experiment with additional fillings and flavourings. And we’re not just seeing classic bangers on London menus; you can just as easily find spiced Northern Thai sausages alongside takes on the traditional American hot dog. Sausage summer incoming.
Crispin
Crispin is swapping the classic pork for rabbit with this sausage, served with a healthy dollop of wholegrain mustard.
Oh My Dog!
Staking a claim for London’s most luxurious hot dog, this sausage comes topped with caramelised onions, cream cheese and Exmoor caviar.
Jumi Cheese
Swiss cheese specialist Jumi Cheese is doing bratwursts topped with pickled red onions, mustard and Swiss raclette stuffed into a house-baked bun.
Tavern
An in-house butchery at British bistro Tavern means sausages are very much on the menu – the addition of cuttlefish and squid ink mustard make this unmissable.
Rice Paddy
Rice Paddy, kitchen resident at The White Horse Peckham, is doing hot dogs, northern Thai style with these homemade sai ua sausages with green chilli relish, crispy shallots and Thai basil.
Camille
Elliot Hashtroudi is big on sausage-making, with a range of different bangers hitting the Camille menu, from boudin blanc de rethel to duck neck to txistorra pays Basque sausage.
Rake
Hot dogs are back at the Compton Arms and kitchen resident Rake is making every element in house – from the beef fat mustard and ketchup to the bangers and buns.
