The humble Pork Sausage is not to be disregarded in my point of view. It is not just a middle of a week dinner, no it is much more than that... Outdoors: BBQed Sausages spring to mind, Coming back from a Club the very late night Hot Dog, Picnic with some Sausage Rolls to present for everyone sitting on the cover upon the Summer grass.

Chipolatas ready to make a fancy Hot Dog.

Indoors: The world is still there with a Sausage. TV dinner with Sausage and Mash with Onion Gravy... Chopped within a Pasta Bake, to give it a twist or a Meaty filling/feeling, Sausages can give that swing. Not talking about the delicious Casseroles and Cassoulet which could be made with Sausages.

Spicy Sausages Pasta Bake. Mother of all Comfort Food for my Partner.

Then the inside of the casing of a very good Sausage can be used in a Festive or Celebratory way to create a show stopper Terrine or individual little Terrine pots. Up to you to Jazz it up your way.

My Way. Interpreted in The Royal Albert Hall by Robbie Williams.

With nice ingredients to go within the Terrine, you will be able to present a lovely dish upon the table for everyone to enjoy. I tend to use Lincolshire Sausages for my Terrine because of their texture but also because of the flavour of Sage they give.

The ingredients for the Pistachio and dried Apricot Pork Terrine.

 If the surrounding of the Terrine is made of Bacon Rashers be careful when you take the tin mould out to keep the casing intact. Then it is just a matter of decorating the Terrine before it to be placed on the table.

Saucisses de Toulouse

A Selection of Saucisses de Toulouse

Chipolatas

A Selection of Chipolatas

Lincolnshire Pork Sausages

A Selection of Lincolnshire Pork Sausages

Black Pudding

A Selection of Black Puddings

Frankfurters

A Selection of Frankfurters

Chilli or Spicy Sausages

A Selection of Chilli or Spicy Sausages