A sliced Thai sausage on a platter scattered with chilli
Thai lime leaf sausage at Kiln | Kiln [Official Photo]

Currywurst, black pudding, sai ua, merguez, and more

Is there a meat product more universally loved than the sausage? Invented as a method of using up less immediately appealing parts of an animal, they’ve become a cherished exercise in frugal upcycling. Although sausages are often made with pork, those who avoid the animal — often due to religious observance — have invented beef, lamb and, less successfully, chicken versions. The appeal of the sausage lies in its potential for variation in ingredients, of course, but also in form: compare a shimmering puck of fried blood sausage to a taut, chilli laced merguez to wafers of baby skin-smooth mortadella. Here’s where to find the best bangers in London.