More banger for your buck

Duck, orange, pistachio and cognac sausagesCall me a control freak, but I usually like to know what’s in my food. Consequently, one foodstuff that relentlessly causes difficulties for me is the humble snag. Even the gourmet ones you buy at upmarket providores or food halls that boast some ‘it’ chef’s moniker are something of a mystery. When cooked, I usually find them too salty, too fatty, too