[Sca-cooks] Return of the Wanderer (partly OT)

[johnna holloway]

I am reminded that one of John Thorne's small
pamphlets covered "bangers" and mentioned that
they contained so little meat that they were not
allowed to be labeled as meat when taken over to
the World's Fair in Belgium.

Johnnae llyn Lewis Johnna Holloway

Philip & Susan Troy wrote:
> My attorney has reminded me that I am under a court order which prevents
> my making any critical remarks about bangers, especially Bowyer's brand
> (I think).
> Essentially, you seem to be involved in a stylistic controversy which
> causes people from the UK to think that American pork sausages are
> gristly, while Americans (and perhaps others) seem to think that bangers
> lack any recognizable meat. In reality, I would submit that British
> sausages tend to be ground at least three times through the grinder,
> with the addition of some small percentage of a starchy product like
> cracker crumbs, resulting in an almost perfectly homogeneous product,
> while American sausages tend to be ground once only. I would suspect
> that there's little actual difference between the average quality or
> proportion of meat used.
> I find bangers to be just a bit too smooth and not-moist-but-not-dry for
> my taste, but to my mind this makes them different, not bad. For those
> who prefer a different style the options are there.
> This concludes our legally acceptable and poltically correct analysis of
> bangers. Adamantius Phil & Susan Troy> troy at asan.com