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Braughing Sausages, Hertfordshire

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Most of the foods we celebrate in Food Legends are of pretty ancient lineage, but traditions have got to start somewhere, and there is no reason to rule out something of quality just because it only began in 1954.
In that year White’s, the butchers in the historic Hertfordshire village of Braughing (see Old Man’s Day in our Folk Customs section) began making a simple but high quality sausage that was named for its place of origin. Locals soon cottoned on to a good thing, and production had to be increased to meet demand.
These days the company makes tens of thousands a week, sold in shops in the district, and very much favoured by pubs in the area for traditional sausage and mash.
This is a pork sausage, without the excess of fat that spoils so many bangers when you prick them with your fork. The taste is of a good English sausage, not too much to ask for but so often beyond the rubbish sold in many of our shops. It is not over-meaty and dry, however, with some cereal as is traditional in the British banger.
With subtle herby and very lightly spiced flavouring rather than being overpowering, this Hertfordshire speciality is probably best eaten at breakfast, but some would recommend it with gravy and a pile of mash.

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I think to be oversensitive about cliches is like being oversensitive about table manners. - Evelyn Waugh
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On this day:
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