Whatever happened to the great British banger?
For some time now we have been fruitlessly searching for a British sausage that has not been ruined by excess pepper. This phenomenon has been caused no doubt by salt becoming the pariah of all condiments and so to “improve” flavour, butchers have decided to ruin their product by creating “hot” dogs. We would be most grateful if anyone out there knows of any outlet that manufactures a sausage uncontaminated by excess pepper – please.
We’re missing proper edible local sausages.
Richard JC English
Gaywood Road, Lynn