The Humble Banger

[Melman Giraffe]

For me the Sausages are an important staple in a carnivores diet. So what is your favorite?

Mine - Boerewor from South Africa. Perfect on the BBQ or after a few beers in a roll with some onions.

[Mobile Chicane]

A really spicy merguez

[whitechief]

I like the Powters Newmarket sausage.

[jet_noise]

Dear All,

Hayman's of Sidmouth, too many yummy types to pick a favourite...













...fail - I like the turkey+cranberry best...
...on a barbecue,

regards,
Jet

[Dupont666]

Technically are bangers not sausages?

They are called bangers because of the low meat content and so were not allowed to be called sausages and hence got called bangers to get past it and still be recognised.

[Romanymagic]

my favourites overall are still Porky Whites. Closely followed by Debbie & Andrews.

[escargot]

Mobile Chicane said:

A really spicy merguez

Definitely. I love it when you bite into one and it sprays you with boiling fat. Lovely stuff.

[Melman Giraffe]

Mobile Chicane said:

A really spicy merguez

+1

[Xenocide]

Cheapest things you can get! Yum, cartilage!

[anonymous-user]

bought some at a recent farmers market in bakewell. Venison,pork,apple and cider!!

[pad58]

Dupont666 said:

Technically are bangers not sausages?

They are called bangers because of the low meat content and so were not allowed to be called sausages and hence got called bangers to get past it and still be recognised.

Mine have 95% meat content so i call them sausages

[pad58]

I do Traditional pork
pork and leek,
pork & apple,
pork& mango with a hint of chilli,
pork & red onion,
sweet chilli & garlic,ginger,
welsh drangon (very hot),
pork & carlic,
smokie bbq ,
cracked black pepper,
tomato & rosemary,
I would like to do more but these will have to do for now.

[kiteless]

The Traditional English variety from our butcher.

Made from locally sourced pork.

Although there are some butchers in Swansea that do a pork & laverbread variety which is almost as good. But not quite.

[pad58]

kiteless said:

The Traditional English variety from our butcher.

Made from locally sourced pork.

Although there are some butchers in Swansea that do a pork & laverbread variety which is almost as good. But not quite.

Agreed

Edited by pad58 on Tuesday 9th June 22:40

[whitechief]

pad58 said:

I do Traditional pork
pork and leek,
pork & apple,
pork& mango with a hint of chilli,
pork & red onion,
sweet chilli & garlic,ginger,
welsh drangon (very hot),
pork & carlic,
smokie bbq ,
cracked black pepper,
tomato & rosemary,
I would like to do more but these will have to do for now.

So, to answer the OP, which is your favourite?

[calibrax]

Pork ones from local farm shop. Very traditional English.

I also have a love of German Bratwurst... comes from growing up as an army brat in West Germany. Lidl sell them, and they are GORGEOUS. In fact, now I've said that my mouth is watering, so I'm definitely going to buy some tomorrow! And of course some senf to go with them

[CommanderJameson]

For supermarket bangers, you can't beat The Black Farmer or the Saints & Scholar's ones.

[paulmurr]

The highland pork sausages from my butcher cooked slowly until they go sticky. Just the thing for a sunday morning

[Romanymagic]

pad58 said:

I do Traditional pork
pork and leek,
pork & apple,
pork& mango with a hint of chilli,
pork & red onion,
sweet chilli & garlic,ginger,
welsh drangon (very hot),
pork & carlic,
smokie bbq ,
cracked black pepper,
tomato & rosemary,
I would like to do more but these will have to do for now.

They sound really good. I don't suppose you deliver to the South East of England?

[OzzyR1]

CommanderJameson said:

For supermarket bangers, you can't beat The Black Farmer or the Saints & Scholar's ones.

I picked up some Black Farmer by chance when I was in the supermarket doing a 10am Sunday emergency fry-up run a week ago.

Was very surprised at how good they were for a supermarket sausage - recommended if you can't get to your butcher.