When smaller is better

By Steve Bain

Nov 27, 2023

**Step 1:** Laying out the store-bought bangers, I readied them for a home butchery tweak.

Recently we made our own sausages in this column. This month our home butcher STEVE BAIN shares his approach to using those sausages with a twist.

Hold tight - we’re checking permissions before loading more content

By twisting differently flavoured sausages into smaller versions — you might call them chipolatas — your dinner guests can be presented with a variety of your wares in the one meal.

Three differently flavoured half-sized bangers seems about right, portion-wise, when they are accompanied by a lot of vegetables.

And there’s a ‘hack’ option as well. The hack is that you can use the method here to easily turn store-bought sausages into chipolatas.

Last weekend my local supermarket had a special on their sausage ‘variety triple packs’. Standing in front of them with my thumb and forefinger on my chin, I had an ‘aha’ moment that connected with Lynn having asked me for some little sausages in a mixture of flavours.

After purchasing a couple of packets of the ‘specials’, this is what I did when I got home.