Kinda wanted to call them Bangor sausage, but didn't. These are Freeport Bangers. Not entirely unlike the English or Irish bangers but definitely not identical. I've got an Irishman critiquing them this weekend for giggles after a chat about his disdain regarding the poor representation of the style stateside. I have been meaning to take this one on but have been waiting to meat the chap upon whom to sharpen my skills with authentic European recipes. Haven't been there myself, what would I: know. I took several recipes at a glance and assembled what I thought to be an amalgam of the bunch with a personal tweak or two, couldn't help it.
Anyway, for stats it's mostly veal with about 40% pork. To this was added copious amounts of bread crumbs which serve to thicken the meat but also hold a lot of juice into the sausage during cooking and make it somehow lighter on the palate. There's small amounts of pepper, salt and garlic along with nutmeg and mace, which I gather are rather crucial to the recipe. Also, pinches of ginger, marjoram, basil. Forgive if I forgot, but I believe that's the list. The most noticeable qualities are probably the juicyness, the lightness and the nutmeggyness.
for some banger trivia, visit:
http://en.wikipedia.org/wiki/Bangers_and_mash
I could see them sitting along a broad variety of foods as they are flavorful but mild and easy enough to like. To the Europeans in the crowd, I'd love to hear how the fare fares upon the trained palate... feedback on the feed?
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