I made some sausages the other day after being lucky enough to get my hands on a large amount of venison, with some fatty pork added, I do have to say they’re very good! The key to a good old British banger is that they use rusk as a binding agent (rusk is a crumbed dry yeast less bread/biscuit). During the war when meat was in short supply, butchers padded their sausages out with extra rusk and water, so much so, that the steam from all the water would expand and make the sausages pop - hence ‘Banger’
Good flippin job..!
Yum!
Fantastic! Brad
The local Brit Pub always had "Bangers and Mash" on the menu and I never knew why they called them "bangers". Thanks for the info Jonty.
