I was taught it came from wartime fillers making sausages pop in the pan, but an old 1930s leaflet in my shop points to steam-finishing and thin sheep casings as the bigger culprits — anyone sitting on a primary source? I’ve been testing 18–20 mm sheep with a 10% breadcrumb soak and finishing to 72°C to keep the lively snap without blowouts, and I’m dying to ground the lore while I dial the spice bloom.
Earliest print I can point to is the OED’s 1919 banger (sausage) cite tied to water-heavy wartime sausages that burst; the entry’s here: Oxford English Dictionary. On your 18–20 mm with 10% crumb, a quick air-dry before the pan keeps snap without blowouts if you steam-finish. Anyone got a pre-1919 trade circular or ad using the term?
On those rim night latches, I add a tiny recessed reed switch in the jamb tied to the smart cylinder so “auto-lock” only fires when the latch is fully seated; the springy cases can bounce and leave folks locked out. It’s a 10–15 minute drill with a 3/8" bit and about $5 in parts, and it keeps the bit‑key inside untouched. Curious if that 1927 bungalow had any bounce, because this tweak prevents it.