Mint with lamb, apple and pork ever wondered why these go together? Why do we have horseradish with beef or lemon with chicken? And how come those well known flavour combinations work so well?
Because during the Second World War they added a lot of water, so the sausages would burst as they cooked and that’s why they were called bangers. We still add a little water, but it’s only to rehydrate the breadcrumbs. Otherwise you will end up with very dry sausages.