So last week was British Sausage Week and so when in the butcher we got a couple of links of big thick Yorkshire sausages. The best way to eat them is surely with a big pile of buttery mashed potato and thick onion gravy - good ole bangers 'n' mash. Apparently we so affectionately call the sausage a "banger" because during World War 2, when food was scarce, they filled the sausage full of cereals and water which would cause the sausage to burst open and "bang" when cooking. So, there you go.
