“War without fire is as worthless as sausages without mustard” (Henry V)
A little history & info on the great British Banger...
The word sausage actually comes from the Latin, Salsicius meaning prepared by salting. At first sausages would have been dried or smoked but now we tend to eat them fresh.
The word banger was first used during the second world war because they contained so much water when they were cooked they “banged”.
Our award winning sausages come from a butcher with a banging reputation. His selection of over 10 different varities of sausage mean that you can keep on coming back and trying a new one every week.
Select your bangers, how you would like them and which pint you fancy Becks Vier, Addlestones Cider, London Pride, Black Sheep, any soft drink or small glass of house red or white wine
Toad in the hole...
A british classic, good old bangers in a crisp yorshire pudding covered in caramelised red onion gravy. The earliest written records of this dish date back to the early 18th century. The orginal wasn’t made using bangers but with strips of fresh or left over meat.
Bangers & Mash...
Always a big favourite, your selection of sausages with creamy cheddar mash and caramelised red onion gravy. If you take into account all the different variations from butchers across the country you could eat a different British sausage every day for the next ten years.
Sausage Casserole...
Slowly cooked bangers in a rich red wine and veggie casserole. Casserole was traditionally a crust of rice having been moulded into the form of a pie, was baked then filled with white meat, or a puree of game. During the 20th century the term came to be applied to a covered dish in which food is cooked in liquid in the oven.
Sausage Burger...
Tasty banger burger, served with bacon, caramelised onions, cheese & chips.
The world’s longest sausage was made in October 2000 during British Sausage Week, it weighed 15.5 tonnes & was 35 miles long.
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