Bangers

It's not at all easy to find good English bangers in this part of France so we decided to have a go at making them ouselves.

I bought a whole shoulder of pork which I hacked rather inexpertly. It didn't matter a jot since the new whizzo mincer and sausage making machine was going to do the finer work. We found a few recipes, took the salient points and winged the rest. We fried and tasted the sausage meat before filling the casing just to check it was OK. OK?? It was delicious. So we made 38 feet of two varieties of bangers. After a night in the fridge for flavours to meld, they are now in the freezer awaiting the next barbecues.