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Sausages
All the very best content from guardian.co.uk on making, cooking and eating sausages
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Nigel Slater’s Bonfire Night baked sausage and beetroot recipesIf ever there’s a time for comfort food, it’s 5 November. Serve delicious beetroot, sausages and, of course, baked potatoes, says Nigel Slater
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The expert's guide to the perfect meat barbecueEverything you need to know about grilling meat, from fuel to two-zone cooking, by Hawksmoor’s executive chef. Plus recipes for pre-meat-fest snacks and sauces to go alongside
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Easy Ottolenghi summer recipes: meat and fishWhen the sun’s out, meat and fish dishes need to be light, bright and, above all, tasty
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The weekend cook: sage and ’nduja fried eggs, and crab and jersey royal hash – recipesHome cooking should be about substance over style, and not the other way round
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Reinventing Argentina's classic sausage sandwichIn Buenos Aires, punters at a new restaurant are getting more banger for their buck as guest chefs give the choripán a gourmet makeover
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Porky Lights – the 78-calorie sausages sending dieters into a frenzyWe are living through the sausage equivalent of Beatlemania as slimmers bulk-buy and fight in the aisles for the last box of the ‘holy grail of sausages’
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Rachel Roddy’s recipe for pasta with broccoli and sausageRachel Roddy recipes: A cold snap in Rome has given the broccoli frostbite, but it’s still perfect for the pot. Tossed into some pasta with sausage meat, chilli and wine, it makes a savoury bowlful that’s certain to please
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Nigel Slater’s chipolata and cranberry batter pudding recipeA fine festive version of toad in the hole, by Nigel Slater
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Sausage Party review – rude foodSeth Rogen’s adult animation featuring foul-mouthed supermarket food is enough to put you off your dinner
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Kitchen gadgets review: sausage stuffer – my flat smells of deathStop worrying about what’s in your sausages and make your own in this act of soul-revolting trauma
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How to eat: a sausage sandwichThis month, How To Eat is soothing the pain of existence with a sausage sandwich. But should you add brown sauce or red? Use white bread or granary? And is there ever any excuse for serving chipolatas?
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How to cook the perfect hot dogCaution! Preparing a hotdog can be fraught with danger – so should you grill, bake, fry, or steam your sausage? And is the best banger made from pork or beef?
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One of my local parks can play host to 100 barbecues at a time, creating a genuine health hazard. It’s time to get rid of themBan the barbies, purge the picnics. That’s my summer manifesto
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National treasures: Yotam Ottolenghi on his new food heroesBeing a judge for the BBC Food & Farming awards has introduced me to a whole new world of food products, from Hebridean smoked fish to Welsh chorizo and cheshire cheese
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Daimler AGM dogged by frankfurter fracasPolice called to calm tempers at luxury carmaker’s AGM amid shareholder row over sausages
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Clever little sausage: Yotam Ottolenghi’s chorizo recipesSalty, spicy, smoky and fatty: chorizo adds oomph to any dish
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Know your leeks: Yotam Ottolenghi’s leek recipesLeeks are so commonplace and familiar that it’s all too easy to forget just how versatile they are
Yotam Ottolenghi recipes Yotam Ottolenghi’s recipes for chorizo and ’nduja