Got banged for breakfast today. That is, I served 'English Bangers' that I bought in Canada, parboiled and then pan fried until the skin was crisp.
The first time I had them was ages ago on a British Airways flight to England which was to be my new home. Along with a broiled tomato half and some runny scrambled eggs, it was my first introduction to English breakfast and say what you will about airline food, I loved that sausage. Once there, at a welcome party of other expats, some Texan asked me in a tone that had e-gads written all over it, "Have you had the sausages yet? Thar's no meat in 'em!"
Well, I understand what he meant by that, but to my palate that's why they should be praised instead of pilloried. There IS a great deal of breading involved but that gives them a finer texture and provides a good canvas for the onion, herb and spice flavors typically added. Also, less meat means less fat--bangers are never greasy. Compared to American sausage, which I also like though I still favor the finer texture of the breadier ones like Jimmy Dean, I find bangers more complex and refined. While I lived in England I had them for breakfast several times a week, and from time to time I have craved them ever since.
So where am I going with this? Nowhere, really, it's just that I had a really great breakfast today and decided to give a boost to one of my favorite foods.
Last edited by Jenise
on Sun Aug 13, 2006 5:57 pm, edited 1 time in total.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov