If you crumble up the bangers add herbs and seasoning, and mix them with some other ingredients, you could use them for filling for omelettes or breakfast pastries. Or throw them into a pot of chili or something.

It's impossible to know what to do with the liqueur without tasting it. I often use Amaretto in cooking and baking, and I've been working on the same bottle for uncountable years and there's still plenty left.

Can you donate the products you don't want to a food bank (might be possible because they're packaged, but might not because they're perishable) or to a culinary program or student? And donate the liqueur to a charity auction?

I had a wonderful lunch in the NC Mountains just yesterday of Bangers and Mash (potatoes) - this with cheese on top because in the South everything comes with cheese - served with steamed peas, Cumberland pickle (jam), no butter, and crusty bread with a bottle of England's Samuel Smiths Nut Brown Ale. It was delicious and yet unlike the B&M I had eaten in Raleigh, San Fran, Ogden, Philly, Savannah, Portland, NYC, San Juan, London, and Montreal that they also called B&M -- all were wonderful in their own way. Bangers is a description of sausages in casings with such a high water
content that the casings used to explode with a "bang" when cooked and became a
staple during WWI because of meat shortages. You might be surprised and actually enjoy them. To me, any kind of sausage might be improved upon if you cook up one, taste, then season with the herbs you like to eat. "Bangers" IMO is a description of minced (not ground) pork in casings, not with a steadfast herb mix, although traditional seasonings include mace or nutmeg, ginger, sage, thyme, salt and lots of pepper, maybe some cayenne and lemon zest depending on how dull the pork flavor is and what is available. Every country has its own sausage and many have 20+ different "sausages". I think a gift like this would tickle my culinary fancy.

As for the Hemp liqueur, just taste it. I'd be willing to try something so different. I've read that it tastes like pistachios, an odd but likable nut once you stop thinking of nuts as just walnuts, peanuts or pecans.

If these "gifts" aren't for the adventurous you - re-gift them to a foodie!!! I would not give them to a food bank - they need "normal" everyday nourishing foods they can identify.

Thanks, plllog. I've never really cared for alcohol as a flavoring agent, so I'll just look for someone who would enjoy it.

Thanks, nancyofnc, but as for this:

include mace or nutmeg, ginger, sage, thyme, salt and lots of pepper, maybe some cayenne and lemon zest

I can only say that at least back in the early 70s when I lived there, the only way any of those other than salt and pepper got used was possibly to wave the closed spice container gently in the direction of the pan.

Writersblock I'm sorry you had such sad sausage experiences with our bangers! Suffice to to say that food in Britain is nothing like it used to be and there are many wonderful and very different sausages. Try them - make a sarnie with ketchup and have it for brekkie! If not, send them to me LOL

I love Bangers as a breakfast meat served along side waffles but Bangers and mash is my favourite. ........ mind you I have never had precooked ones. Perhaps a hash?

I'd pour that hemp liquor over crushed ice and sip it as a night cap....or pour some into my afte rdinner coffee and top with a bit of whipped cream or use it as a flavor boost in a pistachio cake, or make a cheese spread with cream cheese, a splash of the hemp liquor and chopped pistachios, flavor a cream cheese frosting with it and top with chopped pistachios.

As for the bangers....try one before you say "I don't like them" every sausage maker has their own set of seasonings......and who knows your tastes might have become a little more sophisticated in the past 45 years.

Thanks, Islay, chase, and lindac.

It's not that I hated all British sausages, even in those days. I even liked black pudding and haggis. Just not the British breakfast sausage/banger. Overall I found there was plenty of very good food in Britain, even back then, because there's never anything better than good fresh ingredients simply prepared.

The hash is a very interesting idea, chase, thanks. Actually I make a veggie hash that might be interesting with bangers chopped and cooked first with plenty of hot pepper.

lindac, I agree that it would be optimum to try one first, but they are in a sealed plastic package. If they had been loose, I would certainly have done that. Sorry, I didn't think to mention that.

Perhaps you could open the package to try one, and then freeze the rest until you decide to eat them. Or maybe eat them a few at a time.

I would do as suggested above and try/sample one of each package with familiar breakfast fare. Ya never know. Then season if needed.

The liquor might be interesting. I know hemp seed and toasted is nutty and earthy like a cross between sesame and mushroom. Worth trying maybe, lol. And it should keep fine through the holidays even after opened, un-like some oils.

The Myschyf is a liquor. 35 proof....it won't "go bad"...it's not an oil....it's booze!! It will keep for years, even after it's opened!
There are recipes for making Myschyf cocktails on the web....frankly sounds delicious!

http://www.myschyf.com/category/myschyf-mixology/

Yes, it's a liqueur, not an oil. Unfortunately, we're all between the two cocktail generations here, although I agree that some of the cocktail recipes do sound good.

I've decided to take the bottle with me to Thanksgiving this year and give it to anyone in the younger branches of the family who wants it.

I would love your grits recipe, please Lars. It sounds amazing.

Here's my grits recipe, as I currently make it. It has evolved over the years:

Cajun Style Grits

2 cups water (or chicken stock)
2 tsp vegetable or chicken soup base (or use
1 tsp salt instead if using stock instead of water)
1 minced Habanero chili
1/2 red bell pepper, chopped (can use a whole
one)
1 cup chopped celery (I use the leaves with
the celery)
3 large cloves garlic
2 tbsp butter
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 tsp dried sage
7/8 cup quick grits (be sure not to use
“instant”)
1-2 cooked Italian sausages, cut in half
lengthwise and then sliced 1/4" thick
1 cup grated cheddar cheese (or as much as
you want)
2 eggs, plus 1/3 cup water, mixed together.

Put the water in a medium saucepan on high heat. Add the soup base, chili, pepper, celery, and
garlic, and simmer the ingredients for about five minutes. Then add the butter, oil, oregano, basil,
thyme, and sage and remove from heat.

Add the grits (all at once, if you like), and stir with a
spoon to combine. Because there are
already a lot of ingredients in the mix, the grits will not clump, as the
celery, etc will break them up, but the pan must be off heat.

Return the pan to low heat and simmer stirring for about a
minute, and then cover the pan to simmer for five minutes more, stirring
occasionally.

Remove the pan from heat and add the sausages
and cheese (which should be cold), reserving a small amount of cheese for
topping. This will cool the mixture down
enough for you to add the egg mixture. I
reduced the original amount of water in this recipe so that some of it could be
added to the eggs, and this will allow you to add the egg mixture without
having to temper the eggs.

Pour the mixture into an 8” square casserole
dish (I use Corningware), add the remaining cheese to the top, cover the pan
(easy to do with Corningware) and bake 35 minutes at 360°. Remove the lid and bake an additional 10-15
minutes, or until set, but before the cheese browns.

Allow the pan to cool uncovered for about 5
minutes before serving, but return the lid after serving to keep the rest of it
hot.

Variations:
You can use different cheese inside, such as Swiss or Jarlsberg, but it
is best to use only cheddar on top, as other cheese may become rubbery. You can use milder chilies, and you may want
to use only half of a Habanero to start.
If you use Jalapeño, you may need two of them, seeds removed. I sometimes use fresh Cayenne from my back
yard, but I normally have Habanero chilies on hand. You can taste the mixture before adding the
eggs to see if it needs more heat.

I always use two sausages if I have them, but one will do, or you can leave them out altogether. You can also vary the herbs to your taste and use fresh sage instead of dried if you have it. If you omit the celery, you will need to use more water. I also often add more mild chilies, if I happen to have them, if I use 1/2 bell pepper - otherwise I use a whole red bell pepper.

Thank you so much for taking the time to type all that. It sounds wonderful!

I grow fish peppers, so I'll probably try it with those.

Do you let your fish peppers get ripe; i.e., become red? If so, I think they will have a better flavor but not much heat. However, if you grow them, you will know how much to add, based on how much heat you want. I keep Habanero sauce (which I make) on hand in case something comes out too mild.

You can use grits like this (without the cheese) in place of cornbread to make turkey stuffing. All you have to add is cubed bread and a bit more broth and maybe some sauteed onion and a bit more sage.

Ooh, what a good idea about the stuffing. Thanks!

I'm waiting to see what the fish peppers are like this year. First year I got nice variegated cayenne-y tasting peppers, but last year's seed must have crossed with a marconi or something because they turned red immediately and the only heat was in the seeds. So I'm curious about what this winter's crop will be.