How do you like to serve sausages?

A really good alternative way to eat sausages is in a stew BUT with a twist. It’s warming but solid and can be made quite cheap. Serve with pasta or bread instead. Personally I don’t like too much pasta or bread so tend to have this with very little of either. The first way is what you will find online or in books the 2nd is my own version.
2 ways I do it:
Herby sausage and bean stew:
Onions, chopped tomatoes
Kidney beans mixed beans any beans)
Lots of Italian herbs (Oregano, Basil etc) and lots of black pepper with Chorizo sausages and cumberland sausages or if I can’t find Chorizo sausages I just chop up ready to eat Chorizo and bung in right at the end just to warm through. (the cheap version is with cheaper sausages/bog standard pork ones, basic chopped tomatoes and mixed herbs)
OR
A more chilli type Sausage stew. As above without the Italian herbs.
Chipotle sauce (a warm smoked Jalapeno rather than the a typical a mind blowing nothing but hot one) or paste OR if I can get get hold of the actual chillies (though you can make your own in advance)
Some hot paprika powder and some mild chilli powder.
The trick is and the mistake most make as I did when using spices, it that anyone can do hot and spicy (you just whack in a ton of it) but you want it warm and all round so hold off on just chucking the spices in. Build it up slowly with different spices and chillies to give it depth. Hence why Chipotle is very nice.
This is our favourite way to make a long lasting Sausage evening meal.
I put in about 12 sausages and with the Chorizo cubes it gives it another texture.
Great for using up mixed beans too. If I only have Kidney beans I’ll use those and it works out ok.
I love the 2nd way as it’s a sort of Mexican/English/Italian fusion way to do it!!!
A great twist on the banger.

I didn’t see it on the ballot paper above, so has ‘deep fried in batter’ lost its favour [or flavour]?

Supermarkets seem to misdescribe some bigger-than-usual sausages as ‘Cumberland Sausages’ – perhaps because they contain special ingredients. I thought a real Cumberland Sausage had to be quite long and coiled [or at least curved]. Perhaps there is no Protected Geographical Status for Cumberland Sausages. Sainsbury’s ‘Cumberland Sausages’ are still very nice though.

We occasionally have beef sausages for the sake of variety. They don’t have, by law, to contain so much meat as pork sausages so it’s worth checking the ingredients list to check the percentage meat content – some still come in quite high.

We rarely have a cooked breakfast at home but frequently on holiday. After breakfasting abroad we always look forward to British sausages on our return.