Fact: Sausages were nicknamed "bangers" during the Second World War because they contained so much water, they exploded when fried. Link sausages are a versatile menu option any time of the day. While they are often associated with the breakfast daypart, this center-of-the-plate protein's versatility makes it a natural on lunch and dinner menus as well. Available uncooked or cooked, link sausage ranges from traditional varieties made from pork only to pork, veal and beef blends. Today ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.