London's sizzlin' sausage sellers
Londoners love their bangers, from the full English to S
Bangers: a buyer’s guide
Seven kinds of sausages, grilled and served in a bun, with salad, or on their own. Cheap, international and excellent.
Branches across London (www.bangerbros.co.uk)
Sells a wide range of spreading sausages, hot sausages and dried sausages and salamis.
German Deli, Borough Market (www.germandeli.co.uk)
Butcher with wide range of sausages and its own coveted sausage rolls.
Ginger Pig, 8-10 Moxon St, W1U 4EW (020 7935 7788) Baker St tube.
The Honest Sausage
Good British bangers in a bun.
The Honest Sausage, The Broadwalk, Regent’s Park, NW1 4NU (020 7224 3872) Regent’s Park tube. Also stall in Greenwich Park (next to the Meridian Line by the Maritine Museum), Kensington Gardens (The Broad Walk ajacent to Palace Gate)
G Gazzano & Sons
Excellent source of Italian sausages.
G Gazzano & Sons, 167 Farringdon Rd, EC1R 3AL (020 7837 1586) Farringdon tube/rail or Chancery Lane tube.
Harvey Nichols Food Market
Here you can buy a Sicilian sausage made from Gloucester Old Spot pork.
Harvey Nichols Food Market, fifth floor, 109-125 Knightsbridge, SW1X 7RJ (020 7235 5000) Knightsbridge tube.
Kurz & Lang
You’ll find artisan-made bratwurst, rindswurst, currywurst and krakauer (pork, beef and herbs) at this takeaway.
Kurz & Lang, 1 St John St, EC1M 4AA (020 7993 2923/www.kurzandlang.com) Farringdon tube/rail.
R García and Son
Deli with great range of chorizo and Spanish blood sausages.
R García and Son, 246-250 Portobello Rd, W11 1LL (020 7221 6119/www.garciacafe.co.uk) Ladbroke Grove tube.
Best place for Portuguese sausage north of the river.
Lisboa Delicatessen, 54 Golborne Rd, W10 5NR (020 8968 5242) Westbourne Park tube.
Jerzy Skonieczny’s Polish sausages and pickles. While at Borough you should also check out the chorizo at Brindisa and the native bangers from Sillfield Farm and the Ginger Pig stall.
Topolski, Borough Market, SE1. London Bridge tube.
The right sausage for the job
Breakfast, Banger Bros-style
Our sausage experts dish up their advice on the best kind of sausages to for each meal of the day.
‘Something that gives you the most chance of tasting the pork, a cumberland or a lightly seasoned pork sausage, avoiding strong herbs and flavourings.’ Mike Lucy, of the Honest Sausage kiosk in Regent’s Park
‘Try a Polish royal sausage, sliced thinly and fried, served with scrambled eggs.’ Leila McAllister, owner of Leila's Shop cafe in Shoreditch
‘Best at 11.30pm after beer, something with spice and herb in it. It’s an alternative to a curry – there’s a chilli, ginger and mace variety that we sell in the Honest Sausage.’ Mike Lucy
‘A banger. If they’re made with really good meat, then the simpler the better, but I always think fennel goes well with pork.’ Leila McAllister
‘Chorizo is great in bean stews, it seasons it and gives it colour and has a great contrast. Ours comes from Garcia on Portobello Road.
We use a variety called Alejandro. Don’t cut too thin, you need big chunks.’ Mike Lucy
‘Chorizo, although they can sometimes overpower your stew. But it has to be something coarse or fatty, anything else will dry out.’ Leila McAllister
In a bun
‘Simple organic or free-range pork, seasoned with loads of fresh torn sage and topped with brown onions.’ Mike Lucy
‘Bamberska, a lean ham sausage with marjoram, sliced and served with butter and good Dijon mustard on sourdough bread.’ Leila McAllister