What is it that made the British cuisine famous throughout the world? Is it haggis – a sausage so indigestible that there is a sport called haggis hurling popular only in the country of its inventors? Or is it porridge – wheat cooked to death with a shot of milk and much salt, served for breakfast? No, it is bangers and mash! Though the british government allows about 5% of cellulose in its recipe (yes, a little extra-twig finely ground and mixed into the fat in every sausage) there seems to be a dedicated fellowership in the web. Not especially for the mashed potatoes – looking edible at first sight – or the stingy onion gravy – which at least needs no chewing – no, they love the pure sausage, for the fun of it.
The Sausagefans
BTW: I do really crave fish’n chips!
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