The British Banger has gone through many changes over the years. The rusk filled, mechanically extracted meat of the sausage in the 70’s which are still the mainstay of most cheap sausages nowadays have been ‘poshed’ up. Now you have the main supermarket chains supplying pork, apple and leek sausages, redwine and onion sausages, chilli sausages and so forth. Many of these ‘posh’ sausages I find rather coarse with nasty chunks of gristle and many unseemly tubular things that make me feel rather queazy on closer inspection. Yes, they may have minimal rusk but I still think the meat quality is pretty poor and these ‘posh’ sausages are far from the authentic farm produced sausages that they are marketed as. I’d rather have a Walls or Jameson sausage.
Being rather despondent about the sausage situation while on a rare visit to ASDA (as im more of a Sainsburys person) there was a stall with sausages being cooked on it with the usual cocktail stick thing going on. Over I went and scoffed down three samples then stopped. Rather than ignore the guy who was rambling on about the sausages I started to listen. The reason I started to listen was that the sausage was bloody nice. In fact, it was the best British sausage I have ever tasted. Even though I was partly listening I have forgot most of what he said but I’m sure it was something like “it’s 90% pork from organic pigs that have their trotters massaged daily and are fed on veal and fine wine…”. I quickly purchased 2 packs and ate sausages most of the week. They are absolutely perfect sausages, no coarsness, spicy but delicate seasoning and a feeling that you really have just eaten the banger at the beginning of Grange Hill, which, for me, sums up the character of the banger perfectly.
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