We're having it on mashed potatoes with bangers. You don't just plop it on
<anything>.

Felice

On Wed, 19 May 2010 18:16:16 -0400, "Felice" >
wrote:

>We're having it on mashed potatoes with bangers. You don't just plop it on
><anything>.
>
>Felice
>
Dang, you sure know how to live, sounds wonderful

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

What are bangers???
nan

"Nan" > wrote in message
...
>
> What are bangers???
> nan

They are big, fat pork sausage (dinner-size as compared to breakfast-size),
traditionally served in England with mashed potatoes.

Felice

Nan wrote:
>
> What are bangers???

They are a traditional English sausage made from
the cheapest meat and fat that can be obtained,
combined with enough breadcrumbs to make genuine
bangers illegal in the U.S. because of our food
adulteration laws. The sausages sold as bangers
in the U.S. are nearly all meat, unlike the real
thing.

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