Well, all this talk about bangers (including some really explosive serving suggestions) reminded me of the much under-rated Black Pudding, of which I used to be quite fond a few years ago, and still opt for in the hotel breakfasts which are brave enough to offer it. So I bought one tonight. A prize, 'Bury' one, in fact.
I suppose I could exploit the classic shape of this porcine delicacy to make jokes about female anatomy, but who do you think I am? All I am saying is that oranges aren't the only fruit, and you can read into that what you wish.
Basics: Why is pork meat white? Because the first thing they do - having killed the pig - is hang it upside down and slit it's jugulars, to drain the system of all the blood. Much of this blood goes to waste - either as fertiliser or pet-food - but a few buckets are taken away, mixed with pearl barley, pig fat and spices before being stuffed into a cow's intestine and cooked to produce the classic sausage known as Black Pudding, and very tasty it is too.
Now the bad news: The British chef who has done most to promote the use of the entire pig's carcase - Hugh Fearnley-Whitingstall ('nose-to-tail eating') - house has just burnt down somewhere in the North of England, and the fire seems to have started in the kitchen. At least it means that I won't be subjected to how bloody wonderful his house is in the near future, having unwittingly signed up to his newsletter when accidently visiting one of his restaurants.
Anyway, go out and get yourself a Black Pudding if you eat pork at all - it's such a waste not to.
Come on you miserable vegans - do your worst. You're too bloody weak to get the better of me in any case, because of your meagre diet! (Contentious? Moi?)