Comments on: Friday Spotlight – Full English http://curiousconfections.com/friday-spotlight-full-english A passion for creative confectionery. Sat, 16 Feb 2013 11:48:02 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Michael http://curiousconfections.com/friday-spotlight-full-english/comment-page-1#comment-255 Michael Fri, 08 Oct 2010 23:31:49 +0000 http://curiousconfections.com/?p=930#comment-255 During my first visit to see my sweetie (who was in Wales at the time we met), I was informed by my Devon dear that those sausages I raved about for what seemed hours on end, were the cheap, common, found everywhere variety, sold in bulk and nothing really special (think Jimmy Dean sausages on these shores — found in every grocer’s deli section and freezer, in abundance). I told her that the typical American mass-produced sausage was a dense, oft gristly affair that was too greasy by half and loaded with spices to camouflage the cheapness of the meat, and that the light (dare I say, “fluffy”) banger was a treat to me. She countered with the fact that the “fluffy” was because they were loaded with filler to stretch the meat further. I concluded the discussion with a profound chorus of “la la la”, and my fingers in my ears.

So, since that time I tried to find someplace in town I could get decent bangers, and the closest I’d found so far was at Fado’s Irish Pub on 6th (they have the best pint of Guinness this side of the Atlantic, BTW). Then you guys came along, with your fancy bangers. Yeah, you broke tradition by making them out of quality stuff, but the texture and flavor are right on, if not improved.

Good job, guys. I appreciate all your hard work, and look forward to what you pull off in the years to come.

]]> By: Alice Bachini-Smith http://curiousconfections.com/friday-spotlight-full-english/comment-page-1#comment-254 Alice Bachini-Smith Fri, 08 Oct 2010 22:14:40 +0000 http://curiousconfections.com/?p=930#comment-254 Thank you so much for writing all this! We really really appreciate it, and are so glad you like the cafe :-D

We are thinking about making more different sausages with cheaper pork and plenty of flavourings, our bangers follow very traditional recipes with hardly any seasoning so it makes a huge difference to have the best possible pork- ironically they’re not much like 99% of the sausages you get in Britain anyway of course, which is very popular & mass produced… well, we’ll just have to see.

Thanks again & cheers :-)

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