Hi,

I'd like to try my hand at making bangers and mash, but alas, which
type of suasage do I use from the boring ol' American grocery store?

thanks,
Amy

On Tue, 25 Jan 2005 08:50:39 -0600, Amy Isleb wrote:

> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which
> type of suasage do I use from the boring ol' American grocery store?

Sawdust, pig offal and love. In that order.

--

-Jeff B.
zoomie at fastmail dot fm

"Amy Isleb" wrote in message
> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which type
> of suasage do I use from the boring ol' American grocery store?
>
> thanks,
> Amy

Oh dear. Brings back the memory of why they're called bangers. They used
to have a lot of bread in them and unless you pricked the skins they would
burst loudly. I would hate to think there's a good substitute.
Personally, I'd just use a plump, mild sausage (not small breakfast links)
and slowly fry in a frying pan. HTH

Dora

In article <2005012508503916807%amyisleb@yahoocom>,
says...
> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which
> type of suasage do I use from the boring ol' American grocery store?

The short answer is that you won't be able - not exactly. As other
posters have already pointed out, the traditional British banger is
pretty awful. It has a lot of bread (in the form of rusk) added to it,
with the result that when you cook it the bread soaks up the fat. You
have to prick American sausages to let the fat out, but you need to cook
British sausages in /more/ fat. The pricking is to keep the banger from
exploding (hence the name "banger").

The other really significant difference is the coarseness of the ground
meat in the sausage. American sausages tend to be fairly coarsely ground
compared to British sausages, which have a much finer texter - almost
like a pate, though of course firmer.

Having said all that, though, just use a reasonably good quality
American sausage. Even a brat would be good.

RobtE <- who misses American sausages v much

Amy Isleb wrote:
>
> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which
> type of suasage do I use from the boring ol' American grocery store?
>
> thanks,
> Amy

I'm sorely tempted to say the cheapest ones with the most cereal fillers
LOL! However any thick pork cooking sausage will do. It just turns out
differently with different sausages.
A mild bratwurst type works well.

Arri London wrote:
>
> Amy Isleb wrote:
>
>>Hi,
>>
>>I'd like to try my hand at making bangers and mash, but alas, which
>>type of suasage do I use from the boring ol' American grocery store?
>>
>>thanks,
>>Amy
>
>
> I'm sorely tempted to say the cheapest ones with the most cereal fillers
> LOL! However any thick pork cooking sausage will do. It just turns out
> differently with different sausages.
> A mild bratwurst type works well.


Is bratwurst really pork? I always though it was veal (or is
that bockwurst?)

gloria p
not sausage savvy

"Amy Isleb" > wrote in message
news:2005012508503916807%amyisleb@yahoocom...
> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which
> type of suasage do I use from the boring ol' American grocery store?
>
> thanks,
> Amy

I like bangers. No a lot of them, but now and then I get cravings. My local
Vons used to carry them (Made in Los Angeles) but no longer does so. I have
ordered them on line (Irish made) and at the local British Grocery (also
Irish made). Recently I ordered some made in New Hampshire and they are very
good. Taste just as they do in Ireland and the U. K. Price was good too. I
got 3 lbs. of them. They can be found at: http://www.ncsmokehouse.com

If you can't find them and do not want to order them, you can substitute
Bratwurst as others have mentioned. Some people just don't like them. We all
have different tastes. I can't stand "Italian Sausage". You may prefer
Bratwurst!

Charlie

Amy Isleb wrote:
> Hi,
>
> I'd like to try my hand at making bangers and mash, but alas, which type
> of suasage do I use from the boring ol' American grocery store?
>
> thanks,
> Amy
>
A local Fijian market here in town makes their own turkey, beef, and
lamb bangers, hot and mild. Oh, they are sooo good.

Maybe a bratwurst.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Puester wrote:
>
> Arri London wrote:
> >
> > Amy Isleb wrote:
> >
> >>Hi,
> >>
> >>I'd like to try my hand at making bangers and mash, but alas, which
> >>type of suasage do I use from the boring ol' American grocery store?
> >>
> >>thanks,
> >>Amy
> >
> >
> > I'm sorely tempted to say the cheapest ones with the most cereal fillers
> > LOL! However any thick pork cooking sausage will do. It just turns out
> > differently with different sausages.
> > A mild bratwurst type works well.
>
> Is bratwurst really pork? I always though it was veal (or is
> that bockwurst?)
>
> gloria p
> not sausage savvy

Bratwurst is really pork. Bockwurst can be pork and veal.

In article >, Arri London >
wrote:

> Puester wrote:
> >
> > Is bratwurst really pork? I always though it was veal (or is
> > that bockwurst?)
> >
> > gloria p
> > not sausage savvy
>
> Bratwurst is really pork. Bockwurst can be pork and veal.

Depends where you are, I think. The _white_ Bratwurst I get at Findlay
market in Cincinnati is mixed pork and veal. Weisswurst is similar but
often all veal, or perhaps with a bit of pork mixed in. I think
Bockwurst can be very similar to Weisswurst, all veal, but is also made
with pork and beef or even beef alone. I see Bockwurst that is pure
white and also some that is red at the market in Cincy. Weisswurst and
Bockwurst .... heavenly sausages!

BTW, I never saw anything but white Bratwurst until I left Cincinnati in
the late '50s. Now the dark Brats seem just as common (in the grocery
stores) as the white.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Puester > wrote:

> Is bratwurst really pork? I always though it was veal (or is
> that bockwurst?)

In Germany, Bratwürste are most often made with pork, but there are some
versions with beef, such as Rheinische, Schlesische, or
Bauernbratwürste. Veal is popular, too, as in Kalbsbratwürste.
Bockwürste are virtually the same thing as Wiener or Franfurter
Würstchen, just larger. They are almost always made with beef and pork
and are often sold jarred, in brine.

Victor

"Dave W." wrote:
>
> In article >, Arri London >
> wrote:
>
> > Puester wrote:
> > >
> > > Is bratwurst really pork? I always though it was veal (or is
> > > that bockwurst?)
> > >
> > > gloria p
> > > not sausage savvy
> >
> > Bratwurst is really pork. Bockwurst can be pork and veal.
>
> Depends where you are, I think.

Sorry. I was only thinking about German sausage, not local American
varieties.

The _white_ Bratwurst I get at Findlay
> market in Cincinnati is mixed pork and veal. Weisswurst is similar but
> often all veal, or perhaps with a bit of pork mixed in. I think
> Bockwurst can be very similar to Weisswurst, all veal, but is also made
> with pork and beef or even beef alone. I see Bockwurst that is pure
> white and also some that is red at the market in Cincy. Weisswurst and
> Bockwurst .... heavenly sausages!
>
> BTW, I never saw anything but white Bratwurst until I left Cincinnati in
> the late '50s. Now the dark Brats seem just as common (in the grocery
> stores) as the white.
>
> Regards,
> Dave W.
>

In article >, Arri London >
wrote:

> "Dave W." wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Puester wrote:
> > > >
> > > > Is bratwurst really pork? I always though it was veal (or is
> > > > that bockwurst?)
> > > >
> > > > gloria p
> > > > not sausage savvy
> > >
> > > Bratwurst is really pork. Bockwurst can be pork and veal.
> >
> > Depends where you are, I think.
>
> Sorry. I was only thinking about German sausage, not local American
> varieties.
>
I was under the impression that the varieties at the Cincinnati market
are closer to the German varieties than what one finds in American
stupidmarkets. In any case, I expect there are more local German
varieties than local American.

I may well be wrong. Perhaps somebody in Germany can set me straight.

Regards,
Dave

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave W. wrote:
>
> I was under the impression that the varieties at the Cincinnati market
> are closer to the German varieties than what one finds in American
> stupidmarkets. In any case, I expect there are more local German
> varieties than local American.
>
> I may well be wrong. Perhaps somebody in Germany can set me straight.


At least someone in Germany who has been to Cincinnati....

;-)
gloria p