Saw this in last night's Manchester Evening News, sounds interesting so I typed it out:
'Seaweed bangers a mash hit
A new range of sausages has special seaweed as its extra ingredient.
The Irish made pork banger includes a red algae called carrageen moss instead of the rusk, sugar and e-numbers used in most varieties. The sausages, on sale this weekend are reckoned by their makers to be a healthier, tastier hit.
Carrageen moss is a traditional remedy for colds and flu, has vitamin A and B12 and iodine and can be used instead of rusk. It also replaces additives used to give colour and flavour.'
Anyone ever tried using seaweed in their bangers?