Nan > wrote:

> What are bangers???

They are a kind of English sausage. Sometimes they still can be good
when produced by conscientious butchers (I used to be able to find them
when I lived in England), but most "modern" commercial renditions are
often enough made mostly with something tasting very much like
more-than-usually-bland sawdust. This is because, in the words of Hugh
Fearnley-Whittingstall, "they are made from mechanically recovered pork
slurry, blasted off the carcasses of factory-farmed pigs with
high-pressure hoses, then hoovered up from the abattoir floor. After
being sieved and ground to an even paste, and stabilised with the
addition of chemical preservatives, this is mixed with cheap cereal
binders (as much as 50 percent of the final sausage), artificial
flavourings, and a few more preservatives to boot. It's finally
squeezed into artificial casings that are crimped into sausages at the
rate of several thousand an hour. Refrigerated, these have a shelf life
of over a month."

Victor