There's a casserole I make with pork and apple sausages, beef, sliced apple, cloves and cider that goes well with a granary mustard mash

Mmmm sounds very tasty indeed, especially with the cider, would never have thought of that!

I make my own, but the best I've ever had - and it's something I've tried to replicate without much success - was a chorizo and fennel number from Sillfield Farm. Sadly, they don't seem to have it in stock very often.

Got some lovely ones from Cherry Tree Farm in Cheshire over the summer (sorry can't find a link). I'm always on the lookout for farm-fresh bangers.

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but squeezing italian spiced sausages out of their skins and breaking them up into balls, along with onions, garlic, herbs and tomatoes makes a lovely pasta suace.

I used to do a bastardised version of a Nigel Slater recipe, which involved squeezing sausages out of their skins (whatever type you prefer), breaking the meat up into little bits, frying it up with onion, peppers, chorizo slices and some good hot chillis for a bit until the meat is browned, before sticking several good glugs of red wine in and letting it simmer for a while and reduce slightly. Served with steamed rice, it was the ultimate in comfort food (though mash would work very nicely).

Worked exceptionally well with duck and pork sausages as I recall. Haven't cooked it since I met my veggie wife, but perhaps I should bring it back onto the menu now.

NB: I also created a risotto version of this which was amazing.

Waitrose Cumberland sausages

and the debbie & andrew's brand, especially their perfect pork:
http://www.debbieandandrews.co.uk/article.php?id=3

Recipe? This one is good. Nice with the perfect pork sausages:
http://www.the-girl-who-ate-everything.com/2011/09/creamy-sausage-and-to...

So revered in Southern Africa we even have a annual competition.

http://www.championshipboerewors.co.za

Some recipe ideas: http://www.championshipboerewors.co.za/files/1032472539/PDF/boerewors_sh...

...on the Kochwurst...

Another simple recipe for sausages.

Onion and pancetta fried
Brown the sausages (whatever variety you like)
Add enough white wine to cover the ingredients
Add a dozen cherry tomatoes (preferably still on the vine)
Cover and cook in oven for 45mins-1 hour at around 160 until wine and tomatoes reduce

Serve with well buttered and creamed mash

The gravy has a nice sweet acidity which complements the sausage and creamy mash really well.

Doubtless I'm breaking several French regional culinary taboos by saying this, but you can do just about anything you want with a combo of really fatty spicy sausages baked on top of whatever beans or lentils you've got. Loads of garlic, of course, and supplement with duck fat if it needs to be a bit more moist.

Then avoid a medical check up for a couple of months.

Blacker Hall Farm Shop had a fine selection of sausages when I was down visiting friends in Clayton West near Wakefield recently. I smuggled several varieties back to Scotland.

http://www.blackerhall.com/

I was wondering why you were telling us if it was secret, but it's clear we have a lot of sausage love in the Massive. Could you tell us a bit more about the origins of the SSSS and whether there are other societies around Britain?

Loving the recipes too. Nigel Slater's sausage, mash and onion gravy is a favourite here at Baskerville Towers.

... living in Munich - a sausage-obsessed city (and that's putting it mildy), you can't beat a couple of Richmond Thick in a toasted sarnie (with HP obviously).

This was originally a Nigel Slater. It's a basic sausage and mash, and is a winner every time, and very flexible in terms of flavours - whatever you want to put in, it works.

Pre-heat to Gas 6.

Brown the sausages on the hob (good ones - go see your butcher) in a big ovenproof casserole. I have a big stainless steel one that I use for almost everything that has to be transferred between oven and hob.

Let them brown all over, pricking them occasionally to let a new rivulet of fat escape into the pan.

When they're lightly brown, take them out and dump 2 or 3 roughly sliced onions into the sausage fat. If not enough fat has escaped the sausages, melt some butter in there before the onions go in.

Stir the onions into the fat so they're properly coated. Turn the hob down to a simmer, throw in a couple of bay leaves, maybe 8 or 9 juniper berries - whatever you fancy, really, or whatever you think will complement the particular sausages you've got. Let it all soften for ten minutes or so. Don't let it colour.

Now throw in a tablespoon or two of plain flour and stir until everything's coated, and let it cook on the same low heat for a couple of minutes.

Now slowly add about 750ml of liquid. I like it to be about 3 parts Marigold stock to 1 part alcohol of some kind. (And I make up my Marigold about half as strong as it says on the tin: too salty by half otherwise). Alcohol-wise, it depends on the sausage. A garlicky, herby French sausage likes red wine. I often use sherry or vermouth or Marsala, depending on what I fancy.

Add the liquid in dribs and drabs to the floured onions, stirring well to let the flour soak it up after each addition. When all the liquid's in, put the sausages back in, give the lot a stir.

Put it in the oven for maybe 40 minutes, uncovered.

Make some mash (my favourite way is to slice the potatoes and cook them in Marigold stock, then mash them with a little butter and nothing else).

EAT.

This was from the fruit volume of "Tender" which I recommend without hesitation. It's not so much a sausage as a black pudding (get a good one: supermarket ones tend to be a bit shit), or you can use a boudin noir. And it's dead easy.

Oven on Gas 6. In a roasting pan, put in (for each person) a black pudding/boudin, two rashers of smoked streaky bacon and a cored russet apple. Put it all nice and close together. Roast it for 20-25 minutes.

About 5 mins before it's all ready, on the hob, warm 150ml of cream with the leaves stripped from a few sprigs of thyme. Then stir in some grain mustard. Let it cook very gently together. Don't let it bubble. Then just before serving, put in a handful of chopped flat leaf parsley and stir.

Give each person a black pud/boudin, two rashers, an apple, some crusty bread and a big spoonful of the mustard sauce.

Did this for the first time the other night. It was sensational.

Minced pork. Shoulder is best. Rusk - as butchers call it - dried breadcrumb as we know it. Herbs. Whatever. Sage and bay. Spice. Mace is the essential. Juniper and allspice perhaps. Fennel instead if you're feeling Italian. Then push it into the skins via a funnel.

The skins are the problem. You can't order them in quantities other than absolutely bloody LOADS. The length of small bowel in yer average pig gives you enough sausage to feed a family of twelve for a month.