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They used to burst when cooked, hence the word "Bangers" and mash
I think that was the addition of water as a filler (water + hot fat in closed casing=bang). You had to "prick" them to stop them exploding. Pricking them is no longer recommended.

All very true... have you tried heck 98% meat sausages? They're not very nice IMHO
I make my own sausages sometimes (e.g., greek loukaniko, italian hot, african merghez, any number of English variants ) as I either can't get them, or, can't get decent ones.

I always aim 80/20 meat to fat. 98% meat in a sausage? Doesn't sound good
 
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