Porky Whites Taste Nice July 12, 2007
Posted by Mark Mitchell in : Blog , 1 comment so far
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 ‘posh’ sausages are far from the authentic ‘rustic’ image the supermarkets try and present. I’d rather have a Walls or Jameson sausages.
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 suasages 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 reaon I started to listen was the the sausage was bloody nice. In fact, it was the best british sausage I have ever tasted. Even though I listened 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 hooves 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.
