The British have three main sizes of sausage:

1. The chipolata - a stringy, thin thing about 1/2 an inch in diameter;
2. The 'banger'- a more robust sausage, usually an inch or more across. Lengths on both sausage and chipolata can be variable but the standard is about 4 inches.
3. The jumbo sausage - the same as a banger but twice the length.

The best sausages are firm to the touch and don't have great rolls of skin at the end.

They were called bangers after the habit of the skin splitting as the insides expanded when hot. The introduction of artificial casings stopped this happening but make them taste different. Most good sausage manufacturers will use a natural skin and have room for expansion (Although the idea of mincing up an animal and stuffing it in its own intestines does make a few people reach for the veggieburgers).....

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Artificial casings are made from collagen (from cows feet) or even plastic (avoid them).


LTS