Did anyone see this in the Style section of the Sunday Times yesterday? There's a link below for those that didn't.
http://www.timesonline.co.uk/article/0, ... 42,00.html
For those who don't know Heston is the owner and head chef at the 3-Michelin starred Fat Duck restaurant in Bray that held the coveted number 1 spot in Restaurant magazine's top 50 restaurants in the world last year. I've had the pleasure of eating there and it was pretty special. As you'll find out in the link below he has an amazing ability to make the simplest of things obscenely complicated though. I'm not sure if his ideas translate very well into the home kitchen. Interestingly for his perfect banger he seems to have gone down the processed emuslfied meat route. To me the recipe seems really heavy on water though. What do you more experienced sausage makers think?
I'd like to give them a go one day to see how they turn out. Does look a bit of a palaver though.