God save the queen...... and her lovely bangers!

Canadians are good at lots of things.....hockey, poutine,  moose hunting and roller derby to name a few but make a good banger? Oh no-no-no, that is definitely best left to the Brits. A good sausage is hard to come by in these parts, its either a giant hotdog style smokie often oozing and dripping from it's centre with some kind of artificial cheeze-goop or it's a Canadianized "franken-wurst" usually so loaded with garlic it's hard to imagine it contains anything else at all. So after nearly 6 years of living among the franken-wurst lovers, Neil finally decided enough is enough. He bought himself a meat grinder and a sausage stuffer and set about tracking down a good supplier of intestines. He could've stopped there and made some pretty good sausages but no, he insisted on digging deeper into the properties of the perfect british banger. After at least a whole hour of googling and you tubing he had discovered that the true magic ingredient is the rusk, a filler that absorbs the marinating fats and flavours and improves the texture of the sausage. He whipped up a batch of rusk from flour, water and baking powder and then  after a little grinding and stuffing, officially gave me the best sausage I've eaten in at least 6 years, possible longer :) Hooray for sausages made without any hidden nasties!  Hooray for good old Bangers and Mash, a perfect dinner to celebrate our lovely Queen and her Diamond Jubilee!