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A traditional Italian cured meat, guanciale is pronounced gwan-chee-ah-LAY. The name refers to one of two cuts taken from the head (the other being the tongue) of the pig, the cheek or jowl. The word comes from the Italian word for cheek, guancia. Who Invented Guanciale? In light of the frequent inquiries I receive about Guanciale, I am certain that the British public knows little about it. This is a shame, as Guanciale is perhaps another of those things we have the Romans to thank for. This Roman charcuterie delicacy hails from the central regions of Lazio and Umbria, but is virtually unknown in the UK. Guanciale - Better Than Bacon? Also known as neck or face bacon - questionable culinary terms! Nevertheless, these names suggest a connection to bacon. However, it is rare, if ever, to imagine that Guanciale would be sliced and fried into a bacon sandwich - more on this later. You can take it from me, it's simply not cricket. Fat is Flavour Cured pork cheek has very little lean muscle meat. In contrast, typical streaky bacon is about 50/50 fat to lean ratio. In contrast, guanciale has a thicker fat layer, typically around 60-80%. Therefore, it might not be the first choice for a traditional British breakfast, fry-up, or bacon sandwich. Modern dry cured bacon shares some similarities with this Roman bacon, notably the curing process. Salt (ideally Himalayan) and spices (Guanciale: bay, juniper and thyme) are rubbed on the outer surfaces, ensuring every seam, nook and cranny are coated fully. Curing salt (sodium nitrite) is not used, though it's standard practice in producing the majority of all bacon around the globe. Why? It shortens the curing and makes it look pretty - read more on this here. Bacon versus Guanciale - What's The Difference? The easiest way to explain the difference is to understand the similarities. Though bacon can be made from many different types of meat, pork is the most common. Using this as an example, pork is transformed into bacon by the application or injection of a cure ( salt and spices). Each ingredient has a specific role to play, though basically the job of salt is to extract water and the spices to flavour. They both have other important roles regarding bacteria and food safety though this is a whole new subject we'll go into in a seperate article. Another significant element of Guanciale is the more than generous quantities of black pepper - applied, firstly as part of the dry cure recipe, then again for the final preservation and shelf presentation. Once the cheeks have finished the curing stage - it's all washed off, not with water like it is for bacon, but red wine! It's then left fully submerged in wine for an hour or so. The now crimson cheeks are thoroughly dried with a lint-free cloth. The fat side is then covered entirely with a mix of ground black pepper or chillies - thus helping to preserve it for shelf storage. Finally, the drying and maturing phase begins, It's this that turns Pig Cheek into Guanciale. Watched day and night, with weight, humidity and temperature closely monitored and recorded. It will take each slab of this fatty delicacy at least two and, up to three months for the magic to happen - it needs to achieve a minimum 30% weight loss. Magical - Correct, this is the point the Guanciale is born - this is the moment when raw cheek bacon is transformed into the ready to eat culinary delight. Guanciale Recipe: Fear not, cured Italian pork jowl won't be replacing bacon anytime soon – uniquely, this Italian delicacy is not even a dish, as such. Instead, the real value is as a flavouring ingredient to favourites such as Bucatini all'Amatriciana (hot cheesy tomato sauce from Amatrice) and Spaghetti Alla Carbonara (carbonara, translation - Charcoal Burner). Famed more for the quality of its creamy fat, Guanciale renders at very low temperatures. The melted fat has a low viscosity, this facilitates the infusion of intense flavours into ingredients such as; pasta or mash potato; Cured pork cheek has to be one of the best-kept secrets of Rome. When it comes to authentic Carbonara nothing beats the intense flavour than crispy cubes of Guanciale. That said, on rare occasions i.e. Siege, war or global health emergency, when trying as you might, you just can't find the beloved Guanciale anywhere. In the extremely unlikely event that any of these should ever occur: Pancetta, bacon lardons or even streaky smoked bacon could be excused as an acceptable alternative. Italian Spaghetti Carbonara has just five ingredients: Bucatini Pasta (al dente) Eggs (Yolks), Italian Cheese ( Pecorino Romano or Parmesan / Parmigiano-Reggiano ) Guanciale Black Pepper. Like much Italian food, it's naturally simple and tastes fantastic!

COVID 19 - A Curious Response The COVID-19 pandemic has already disrupted all of our lives in ways we never thought possible. I find myself often grieving for how things used to be (and we are only a week in) but grateful that I have my health and my family around me. But I wonder if like me, you have also noticed a strange, lingering sense of unease that seems to have taken hold, I can’t quite put my finger on what it is - and then there's an annoying and almost constant craving for cake (and related items). Friends report that sleep feels fitful and interrupted, incomplete. Others feel a loss of concentration, distracted, have irrational outbursts or feel tearful and overwhelmed. On a larger scale, we've seen panic buying in the supermarkets despite an assurance that there is plenty to go round - we decide to ignore them, irrationally - and persist in overloading our trollies. So what exactly is going on and why am I craving cake? Covid Ambush One thing is for sure, this pandemic jumped us from behind. No warning. Bam. For how long? No –one knows. Who will it affect? No-one knows. Will my loved ones be caught up in the pandemic? What effect it will have on my life? So many questions and no answers This lack of control and a constant sense of fear and unease looks a lot like anxiety. This crisis is threatening our very existence. Most of us have switched to survival mode. And that is really the problem. Threats and the Amygdala It’s this threat, this unknown - that is causing the cake problem. Did you know that when we are exposed to threats our brain instinctively takes over - more specifically the amygdala steps up, overrules everything else and firmly takes charge. Not bad for a tiny walnut-sized gland that specialises in survival! It is an ancient bit of kit and its sole purpose is to keep us safe. So far , so good. Primitive and driven, the amygdala has only two settings: on or off. It’s job is to spend each day scanning the horizon for threats. Previously that would be in the shape of a very angry large animal. Today, very angry large animals are not so frequently encountered in Ilkley but we do throw in the occasional wobbler, like this current pandemic. And boy, are we on overdrive at the moment! Locked and loaded Remember, the amygdala spots threats and our constant tuning into the news and current affairs is giving access to information about an ongoing threat - the pandemic. This means that for many of us, the amygdala and is now on full alert and ready for appropriate action to ensure survival. It offers two solutions. Fight or flight and it prepares the body to do either one of these by flooding it with chemicals like cortisol and adrenaline - each of which has a specific function: to raise the heart rate, flatten breathing, sharpen focus – all locked and loaded ready to respond – to help us stand and fight or run. BUT these chemicals can also trigger other strange responses which means that the body is ready to respond instinctively but without thinking it all through – after all there was no time for overthinking when that T-Rex appeared round the corner just a split- second in which to take flight and RUN. LIKE. HELL! Life or death. Skedaddle! Scarper! Stress The end result is a lot of stress that is just sitting there. And a lot of chemicals circulating around our body with no easy release. Because it is not possible to fight or run from the virus pandemic. We just have to sit it out. So we remain in a constantly vigilant and anxious state. We can feel overwhelmed and wanting escape and more often not reaching out for comfort - which brings me neatly back round to cake (or any other distraction such as alcohol, sex or drugs or researching conspiracy theories on the internet could just as easily be inserted into this space) ! An easy fix. And it’s difficult to think straight with so much adrenaline pumping through – remember we are not supposed to take time to think through our response when faced with a threat but to respond instinctively, fight or flight – and so, if we are not careful, we are all going to become great at making some very instinctual but poor decisions around food (and more) and the choices we make. So now you know why this cake thing is happening, how can we make a difference? How do I stop eating cake? Well for the most part, regarding the virus spread, follow current Government advice. For everything else, the focus must be on trying to turn the amygdala switch to "off" by lowering the immediate threat level. Easier said than done! But let's start with a quote : “Between stimulus and response there is a space in that space is our power to choose our response. In our response lies our growth and freedom” Viktor E Frankl Learn it and tape it to your fridge for inspiration when struggling - its a good one and might just buy you the few seconds that you need to make a difference. And breathe. Breathing is probably the one thing that we do have control of when the amygdala kicks in. Catch an awareness of the breath and ride it in and down and out and up and buy yourself a little bit more time to become mindful and more aware of the choices up ahead and for that read to cake or not to cake/sex/drink/shoot up/conspire Awareness creates distance and perspective and from that point, a chance to move out of that instinctive response to something new. We are simply trying to reduce the threat level and turn off the amygdala's response. No more adrenaline, no more cortisol. You're welcome! In my next article we will look at ten helpful ways to dial down the stress during these difficult times. But if that's too long for you to wait, I highly recommend Bridgette Hamilton's book "Break the Crave System" which tells us all about the amygdala and how to break free from unhelpful craving. Or why not sample one of Bridgette's short online hypnotherapy sessions that Bridgette shares on her FB page at My diet-less Life. And if all else fails, be kind to yourself as Geneen Roth says and when you get up to the refrigerator to reach for your cake, pull up a chair, hey pull up two and I'll come and join you - its a tough old world out there! Keep strong, keep the faith and look after yourself and your family during these dark days. Just do what you can, and this too will pass, Kate x Related Articles: Are You Addicted To Carbs? What Bread Has The Lowest Carbs? Looking for help with eating disorders, addiction to sugar, weight loss and more? Try our brand new service at: Sugarsaddictive.com

It's official! This Whole30 tray bake makes midweek cooking a cinch! This easy compliant recipe takes less than ten minutes to prepare and cooks by itself in the oven. It’’s even made with genuine Whole30 gluten free sausages made in the UK! A sprinkling of fresh lemon juice before serving lifts the dish to the next level, creating a satisfying light and tasty on program meal for the whole family . Serves 2 adults + 2 children Prep: 10 minutes Cook: 30 minutes 8 - 12 free range Primal Cut gluten free sausages 250g long stem broccoli 500g courgettes, cut into 5mm slices 300g cherry vine tomatoes (yellow and red) 1 red onion, cut into chunks 1 ½ tbsp olive oil 2 cloves of garlic, crushed 2-3 sprigs of fresh rosemary 1 tsp sea salt flakes 1 tsp chilli flakes TO SERVE 1 lemon, juice only TO MAKE Preheat the oven to 180C Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. (If using ordinary broccoli, skip this step.) Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the chipolata sausages are on top, then transfer to the oven and bake for 30 minutes. If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly. Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot. Mike Paleo says... We make our sausages special, so special they're the only fully compliant Whole30 approved sausage in the UK. We did this to give Whole30ers peace of mind and endless versatility to complete their Whole30 journey in style. For everyone else, they're just damn tasty good for ya sausages.

Sausage is delicious, nutritious, and within reach of most peoples pockets. Primarily made from meat, salt, herbs, spices and natural casings. But how do these ingredients combine to make sausages such a tasty treat? In this article, we will learn about the basic components of sausage and how they work together to create a great tasting product. We will also discover why sausage is so popular and how it has evolved over the years. You may not realise it, but sausage is a very complex food. There are many different types of sausages, each with its own unique flavor profile. Some sausages contain only pork, while others include beef, chicken, turkey, lamb, fish, and even plant based vegan sausages. And because most sausage is made from meat, it contains protein, fat, carbohydrates, vitamins, minerals, and fiber. Sausage is a versatile food that can be used as a main course, appetizer, side dish, snack, dessert, breakfast, lunch, dinner, and even a midnight snack. British Sausage Unfortunately, UK sausage isn't generally known as a health food as production has become highly mechanised and addition of artificial ingredients made commonplace by the demands of supermarkets. Cafés, supermarkets, butchers frequently use outdoor bred pork shoulder, including off-cuts - some sausages may even be all trim. Cereals like wheat, oats, barley, or other psuedo flours are combined with water and added to the meat. Sulphites may also be used to delay oxidation and preserve color. Another quite common method for preserving dried sausages (salami) is the addition of potassium nitrate. What Is Sausage Made Of? Below is an example of an ingredient list taken from a well-known UK sausage brand in one of the leading supermarkets: Pork Potato Starch, Water Rice Pea Starch Iodised Salt (Salt, Potassium Iodate) Dextrose Spices Pork Fat Flavour Enhancer (Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate) Preservative (Sodium Nitrite/Nitrite) The World Health Organization, the NHS and the press are warning that each additive carries its own set of risks and health warnings. Has the processed food industry gone too far? Here are some interesting facts. Since Roman times, our ancestors preserved leftover meat with salt, herbs, and spices. All of the ingredients were natural and organic. The problem isn't that we don't have the knowledge and recipes to produce healthy sausages, but outside of the home enthusiast most larger sausage producers don't offer this option. Can we change that? The Sausage Machine Machine industrialisation of food preparation. As most of us lead busy and often hectic lives, our attention has shifted from where we'll find our next meal to commuting, meetings, picking up the kids on time, and making tea! In a world short on time, we depend on food manufacturers to provide most of our food and to make sure we have access to it at all hours of the day or night to satisfy our needs. We don’t always connect with the issue. Food manufacture and distribution networks are now on a huge scale, driven by shareholder demands for growth and higher dividends. Priorities have shifted and food production has moved away from local and seasonal to worldwide and whenever. But does processing food on this scale benefit us? Cheaper Food The problem with fresh meat is that it is perishable. Ask any Roman and he will tell you - to keep meat, we have to preserve it – and that’s a problem for the food manufacturer – particularly as the timeline from production to consumer can be more than ten days. How do they keep it “fresh”? As demand for cheaper processed meats with a longer shelf life increases so does the science of artificial preservation - This is something we need to avoid. Are Gluten Free Sausages Healthy? Production of gluten-free sausage is now on an industrial scale! When these new products were first introduced we all believed we were onto a good thing - finally, a sausage without the bread! Unfortunately, this was short lived and we now find that even gluten free sausages may include less than nutritional ingredients. To really understand if a product is healthy, or not, we begin with the small print - that often confusing list of ingredients and technical, even marketing terms used to help you buy. Is It Really Food? The problem with many alternative flour filler/binders is the resulting inflammation in the body and associated longer-term health impacts. In terms of "E" Numbers, though they may have been deemed safe as a food additive, our bodies are often unable to recognise many of these compounds as food. Hence, the body’s ability to function normally (to know when we need to eat, and when to stop eating!) becomes confused, hormonal signals to the brain are lost in the syrupy fog of artificial preservative, inorganic compounds, and toxic anti-nutrients like sugar and legumes. Consequently, there's now mounting evidence that in this state the risk of auto-immune and degenerative disease increases significantly. Eat Real Food! Good nutrition comes from eating a balanced diet of natural whole foods. A healthy eating plan doesn't need to be difficult if we stick to eating a simple balanced diet of real and natural whole food. e.g. Fat, Meat, fish, fruit, vegetable, nuts, and seeds will form the majority of a healthy diet with some dairy and butter. Avoid refined sugars, grains, legumes (such as soy, pea flour, and chickpeas) and more particularly, anything containing artificial ingredients - look at the brands of gluten-free sausages in the supermarket. Ancestral Health Next time you are at your local fry-up, think about what you are eating and let go of anything that does not serve. Our ancestors may not have lived to very old age, though they had innate skills and abilities that would serve them well in the hunt, skills that if we could access again would serve us well in these busy times. And the magic pill? Strip back your diet and eat simple foods, real-food that's as close to their natural state as possible. Real foods are those that don't require processing, i.e. heat to be edible. The best advice! ask yourself; Could I eat this food in its raw state - without becoming ill? The question is not - do I like raw steak? Rather, could I eat it if I needed to, and can my gut flora cope with it? The answer, is of course, yes! External Source: Eat What Your Family Ate - 500 Years Ago Does Healthy Sausages Exist? Yes, check your labels! They are out there - if you know what to look out for. The principles that guide Primal Cut and our healthy sausages are to use age-old traditions and simple real food ingredients. A kind of marriage of the Italian approach to food and ancestral diets. It's the beating heart of what we do and our range of - healthy sausages. We're with you on the demands of cooking healthy options for the family, that's why our high meat content, certified gluten-free sausages aren't just gluten-free. They're an entirely free-from healthy option, to be enjoyed by all - including specialist lifestyle diets like; keto, paleo, low carb, weight loss. Finally, the depth of flavour and great taste means they're the first choice for a simple quick family meal - convenient, delicious & healthy. WIN, WIN!! Sausage Meal Suggestions: toad in the hole, sausage and mash, sausages with onion gravy, sausage tray bakes, soups and casseroles. More... healthy sausage recipes. References: The History of British Sausage

Today is Saturday and we are back up and running after the Christmas and New Year break - and it feels great to be back! Let's start the year with a fantastic and nourishing breakfast you could try tomorrow combining kale (which is in plentiful supply at the moment) primal bacon (nitrate and sugar free) and free range eggs. Kale is an often overlooked vegetable. It has a strong taste and needs to be paired with a good flavourful option. It is possible to use a chorizo for this dish however we prefer the delicious nutritious taste of our own primal bacon. Simple sustainable food. Enjoy! Ingredients 110g Primal Bacon 60g butter (or coconut oil - adjust according to taste) 100g raw kale or spinach 1/4 cup of water 4 free range eggs Method Simply the chop the primal bacon into pieces and fry in the coconut oil or butter Then remove all the bacon and set aside. Turn the heat up and fry the kale int he pan juices until the kake begins to wlt Pour in the water and allow if to boil off quickly (if the temperature is right, this will take less than a minute) Shape the kale into four nests and crack an egg into each nest Cover the pan and cook gently for approximately 3 minutes - when you lift the lid up, the eggs should be opaque Garnish with the fried bacon bits and a pinch of chilli flakes if desired (for colour) Pour any of the excess pan juices over the meal before serving! Delicious piping hot If you enjoyed this recipe, why not post a picture of your dish on the Primal Cut facebook page or tag us on instagram @PrimalCut Recipe Credit - adapted from the Real Meal Revolution by Professor Tim Noakes, Jonno Proudfoot and Sally-Ann Creed Learn More: Nitrate Free Bacon - Bringing Home The Truth

What makes a good Paleo bread recipe? What does the word 'baking' mean anyway? Are there any rules to follow? Paleo Bread Recipe: This easy low carb bread recipe uses almonds, mixed seeds, psylium husks, eggs, and Greek yogurt. Easy to make and full of goodness, this recipe (also called Almond Banting bread!) became a firm favourite with all us at Primal Cut. We especially love it with our thick cut Primal bacon for breakfast sandwiches during our mid morning break, toasted and then topped with mashed avocado or another topping of choice such as cheese and chives. Bake some Paleo bread and enjoy it with your family. The recipe below is not only delicious but also very simple to make. Ingredients: 1 cup of almond flour 1 cup of mixed seed (110g flax seed, 100g sunflower seed/100g of sunflower seed or similar combo) 1/4 cup psyllium husk 1 tsp salt 2 tsp baking powder 6 eggs beaten 1 cup of full-fat Greek yoghurt Make as a loaf or divide into buns - slices at between 6 - 7 g /slice Method: Pre-heat oven to 140C Combine the dry ingredients Add beaten eggs and yoghurt and mix well The mix will be batter-like consistency Pour into a loaf tin or use muffin cases and muffin tray if you wish for individual portions Bake until golden brown and a test skewer comes out clean - it's a slow cook this one! Check out our low carb bread shop for lots more choices; Fresh made loaves, bread mixes, wraps and pizza bases. Keto Bread Paleo Bread Low Carb Bread Vegan Bread

We are chatting with our friend Nathalie Gudgeon, registered nutritionist and recipe developer. Nathalie is a registered nutritional therapy practitioner adopting a functional medicine approach in clinic, working with clients on a consultation basis to optimise health. She is also a keen recipe developer; passionate about clean eating. Her nutritiously natty Instagram account is a great way to follow what she feeds her family, providing practical tips for busy people managing allergens. Q. Can you tell us about your health journey and how you came to be a registered nutritionist? I ate very badly as a child, lots of sugar and processed food.  This reflected in my teens.  I always had a problem with dairy and cutting this out helped hugely – my digestion recovered, and my energy levels returned.  It was this journey that switched me onto Nutrition and I completely changed my eating whilst studying for my degree. I love the consultation and education side of my role but I’m deeply passionate about the recipe development/demonstration side of my business.  It’s this education and the tools that people need to enable their health plans to succeed.  I come from a family that love to cook and bake and I really want to inspire people to get back to that, whilst educating them about using real food ingredients.  That’s what nutritiously natty is all about. Q If you could go back ten years, what advice would you give to yourself? Slow down!  Too often we rush into decisions or rush through the day, before you know it 10 years have passed. Now I have 2 children, my life is busy juggling work and family life. Practising self-care is so important now. It’s a big part of the functional medicine approach, combining nutrition with lifestyle medicine. Q.  Who are your role models and what do you admire most about them? I really admire many food bloggers but in particular Ella Woodward (Deliciously Ella).  She overcame her own health challenges through changing her eating habits and through her blog and cook books she’s really switched people onto eating real food.  I’m not at all vegan but you can adapt a lot of her meals to include a portion of fish or meat.  I recommend her books to many of my clients as a good starting point. Q.  What is your #1 piece of nutritional advice Cut down on your sugar intake!  Excess sugar causes so many imbalances in the body as a source of inflammation and stress.  Its the foundation of many of all of my health care plans. Q.  What's your favourite primal cut sausage and favourite way to eat it? I love the Cambridge and its suits my kids palate.  My kids love homemade toad in the hole in the winter, made with gluten free flour, coconut milk and eggs.  In the summer we love BBQ sausage with a big fresh salad, jersey royals and homemade beet slaw. Here's a sample of one of Nathalie's sausage-licious creations, you can find more inspiration and recipes on her instagram account And you can read more about Nathalie’s services by visiting her website here at www.nathaliegudgeon.com Think you may be addicted to sugar (ultra-processed food)? Catch up with our Kate @ sugarsaddictive.com

Sausage is a staple food around the world. It’s delicious, comes in hundreds of variations, i's mostly nutritious and mainly affordable. But how did sausage get its name? Sausage was originally called “salchichon” in Latin. This word means “little salt pig” because salchichon was made from pork intestines stuffed with saltpeter. In Spanish, the word became “salami” and eventually evolved into “sausage.” The history of sausage is fascinating. But it also has a lot to do with the way we eat today. We love our meat, and we love our convenience foods. And that’s the sausage is here to stay. Today, sausages are available in many forms, including fresh, frozen, canned, smoked, cured, dried and fermented. They are also used as ingredients in other foods such as breakfast cereal, soups, sauces, stews, casseroles and pizza. Sausages are popular worldwide and are enjoyed by millions of people every day. Origin of Sausage When exactly was sausage invented? Evidence suggests the history of sausage began with the earliest civilisations from a need to prevent the spoilage of fresh meat. The problem was how to make highly perishable meat go further and stop people getting ill, or dying. Preservation of Meat Prior to the age of refrigeration various methods of meat preservation were used - fermentation, drying, smoking and salting. The latter being most common as it was quick, easy and suitable for many different climates, regardless of the season. Where does sausage come from? The word, Sausage originates from the Latin for salt - Sal, also Salsus – salt. Thus, sau and sal syllables are used to describe a variety of foods where salt is the primary or key ingredient: Saussiche, saucisse - Northern France sausage - previously Sawsyge in 15th Century Briton Sauce Sauerkraut Salami Salumi. Salumi - The art of preserving whole muscle meat with salt - Salami refers to dried sausage. Mesopotamia - 2600BC Salted meat stuffed into cleaned animal intestines is the first documented evidence we have of sausage making. Ancient Greece - 725BC Most noteworthy in Homer’s Odyssey we read an early description of Black Pudding making: “When a man beside a great fire has filled a great stomach (goat) with fat and blood and turns it this way and that and is very eager to get it roasted” Roman Britain - 400AD Ancient Britains were originally introduced to sausage making by the Romans who were accomplished sausage makers. the Romans made sausage with pepper & exotic spices added to Pork, Beef, Mutton, Goat, and even Fish. Likewise, Lucanian or Luganega sausages were a staple of the Roman army and are still popular today. These Italian sausages were the origin of the Great British Sausage we see today. The Tudors - 725AD Influences from overseas saw the emergence of regional specialties in 16th century Britain. Traditionally Cumberland sausages contain 98% finely chopped pork and seasoned with salt, black pepper, nutmeg, marjoram, thyme, and sage. These days, the current PGI allows for as little as 80% pork and the addition of allergens such as rusk, spelt, soya & wheat. Why Are Sausages Called Bangers? It's a sad fact, though the perception of our once Great British sausages had became one of ridicule. Thus, the rise of the Great British Banger - so named due to its explosive tendencies. Skins would rupture due to pressure from retained water turning to steam. Unfortunately, as the country began recovery from post-war food rationing. Traditional sausage makers led by the now dissolved Dewhurst’s chain spotted an opportunity. Hence, inflammatory cereal fillers were commonplace. In turn, this meant further ridicule and gave rise to the less than complimentary phrase - There are 3 types of Bread; White, Brown, and sausages. Alas, recipes that had evolved since the Roman occupation were at risk of being lost forever. Though some evidence shows that bread had been used occasionally in sausage since the middle ages, it was out of necessity, a reserve of the poor in times of lack. However, in post-war Britain, the infamous British bread, or cereal sausage was born and here to stay – at least for a while! Luckily, since the 1980's the Britains Bangers have seen something of a renaissance, small artisan producers rediscovering traditional recipes and introducing them back into local communities. Though progress was initially slow, due to the sheer volume of cheaper commodity sausages (mass-produced) flooding the UK market (driven primarily by consumer demand for cheaper food and shareholder dividends). Furthermore, there was no legislation to protect those original sausage recipes. Bread, wheat and cereal, soya, legumes & chemical additives have become synonymous with British Sausage. In spite of this, the prospects for great sausage in the UK is looking somewhat brighter due to increasing awareness of health eating, wellness, and increasing food allergies or intolerance. References: The History of British Sausage

Where we have fish 'and chips in Germany - it's the Currywurst! Are you looking for a delicious, satisfying fast food combo that will please the majority allow me to introduce you to Currywurst – the uniquely German curried sausage with a very romantic past! Great with a craft beer and a must for any entertaining that involves fast food and fun. A very tasty fresh wurst (sausage) best served smothered in curry ketchup, topped with a delicate sprinkling of curry powder on a tasty bed of sauerkraut  – and not a bread bun in sight.  The dish to be eaten with a Currywurst fork (chip shop wooden fork to you and me)  – Nourishing, satiating and was a bit of a diplomatic breakthrough when invented in 1949 bringing together American, British, (some say Indian) and German forces stationed in Berlin after the second world war. Herta Heuwer…inventor The original https://www.konnopke-imbiss.de/de is accredited to the indomitable Herta Heuwer who spotted American soldiers eating steak and ketchup whilst working on re-building Berlin, a city that had been so badly damaged during the second world war. Due to the damaged infrastructure, many supplies were limited. However, Herta used her charms and persuaded the Americans to share their ketchup. Likewise, British soldiers shared their curry powder ( hence the Indian connection) and so Herta retired to her kitchen and this delicious sausage was born. Herta began to sell her curry flavoured sausages from a small stand in Berlin. So popular was the result that in its hey-day the stand served 10,000 Currywurst each week. It was particularly popular with construction workers who relished the Currywurst’s nutritional value and satiating qualities – simple, tasty, warm and filling. Below is a picture of the very first Currywurst kiosk - Berlin. Today there is a museum to the Currywurst in Berlin –down the road from Checkpoint Charlie  – and yes it is on our bucket list of places to visit!  Have you been? To this day the popularity of German currywurst continues to soar with an approximate 70 million portions being consumed each year in Berlin alone. Though most Brits have never heard of it, surprising when you consider how we love our sausage, chips and curry. Like to try the best Currywurst this side of Berlin? we’re delighted to include our all-natural, gluten-free Currywurst as part of our range of great tasting healthy sausages. Looking for help with eating disorders, addiction to sugar, weight loss and more? Try our brand new service at: Sugarsaddictive.com