In NZ, the slang for sausage is 'banger'. After 25 years of hearing this term i fianlly learned the reason behind it. Back when butchers didn't put filler, binder, starches and other chemicals into fresh sauasages, the fat content in the meat would expand when cooked on the BBQ. This would eventually bubble & burst, causing a small explosion, releasing hot fat like a mini-volcano with a BANG. This was in fact the cause of many a burn to skin, face and eyes! It also created a ravaged looking sausage on the plate. Bangers and mash anyone?
'Snags' is another term used for sausages... anyone care to explain that one?
