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Old 04-05-2005, 05:59 PM   #11
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Quote:
Originally Posted by sausagefans.com
Thanks guys, but if you use a banger with natural casings surely they are a bit chewy after a boil?

S
I love bangers but cannot find them in Eugene, Oregon. But I always fry to brown sausages otherwise they are unappetizing in appearance, look anemic.
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Old 04-05-2005, 06:09 PM   #12
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norgeskog...

I don't recall any "bangers" when I lived in Eugene (and graduated from the U of O) either ... but there were places that sold various sausages...

I'm not sure I could afford them back in those days anyway
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Old 04-06-2005, 03:45 AM   #13
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I cannot imagine boiling a British 'banger'... I think they would look really anaemic, a bit like a frankfurter?
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Old 04-06-2005, 04:40 AM   #14
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A Frankfurter?

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Originally Posted by Ishbel
I cannot imagine boiling a British 'banger'... I think they would look really anaemic, a bit like a frankfurter?
Yeah.. terrible looking anaemic things... they look kinda like this. Difficult to image anyone would eat one of those things
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Old 04-06-2005, 05:33 AM   #15
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Most of the frankfurters sold this side of the pond are boil in the tin type of things. I've never been brave enough to try them.

Give me the traditional British banger, whether Cumberland or Lincolnshire or good pork ones, made by my local butcher... I don't mind French style ones - not so keen on Spanish ones like chorizo.
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Old 04-07-2005, 06:52 PM   #16
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Quote:
Originally Posted by lutzzz
I don't recall any "bangers" when I lived in Eugene (and graduated from the U of O) either ... but there were places that sold various sausages...

I'm not sure I could afford them back in those days anyway
Glad to find a fellow DUCK here. They just started spring training, am looking forward to a good year. Yes I find a grand variety of sausages especially at Market of Choice and Trader Joe's. BTW both Wild Oats stores closed last year. Bummer, really miss them. My daughter attends UofO and also works in the Academic Advisor's office and the Starbucks on campus. Do you miss Eugene?
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Old 04-08-2005, 04:29 AM   #17
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I really prefer to simmer many types of sausage in liquid composed of 2 parts water to 1 part beer. It doesn't matter much what kind of beer- the beer needn't be great, but really why buy crappy beer just to use a couple to cook brats?
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