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["BANGERS", "", "Thoroughly mix boiling water, all spices (including pepper), salt, and bread crumbs. Thoroughly mix in ground pork shoulder and ground bacon with product of last step. Put this in a zip lock back in the refrigerator overnight.", "", "Skip the casing, and just pat this into patties when you fry it up the next day.", "", "GRAVY", "", "Remove sausage from frying pan. De-glaze pan with coffee. Add dried onion flakes and heat over medium low until onion flakes are tender. Add some salt and garlic powder to taste. Don't bother to thicken. Add some water as evaporation occurs while cooking onion flakes. When you're done, mix gravy into mashed potatoes to ""Lyonnaise"".", "", "MASHED", "", "Per box directions.", "", "ADD SOME MUSHY SWEET PEAS IF YOU LIKE FOR ANOTHER SIDE. Serve with a warm bun and some butter. Toss in some apple sauce if you like.", "", "The flavor and texture (if you use quality meat) is surprisingly nice, and not overpowering. There's a complexity lent by the juxtaposition between the cumin and the nutmeg, with the nutmeg more dominant as the finishing flavor in each bite."]
