"The sauce was very nice. However, considering the calorie count it was not spectacular. I believe it would taste better with chicken thighs instead of breasts. Still doesn't beat Chicken Piccata for a lovely lemon dish.""

"This was no more English Bangers than it was be Chorizo sausage. Being English myself and having had an uncle who was a butcher over there, I can assure you that English Bangers are more than pork sausage. They are a special mix of twice ground pork with stale bread and sage - absolutely delicious. They also do not leave a fat residue in the pan. I have the recipe to make them but don't need to as my supermarket makes them for the general public. These were total fakes. "

"This was no more English Bangers than it was be Chorizo sausage. Being English myself and having had an uncle who was a butcher over there, I can assure you that English Bangers are more than pork sausage. They are a special mix of twice ground pork with stale bread and sage - absolutely delicious. They also do not leave a fat residue in the pan. I have the recipe to make them but don't need to as my supermarket makes them for the general public. These were total fakes. "

"This was no more English Bangers than it was be Chorizo sausage. Being English myself and having had an uncle who was a butcher over there, I can assure you that English Bangers are more than pork sausage. They are a special mix of twice ground pork with stale bread and sage - absolutely delicious. They also do not leave a fat residue in the pan. I have the recipe to make them but don't need to as my supermarket makes them for the general public. These were total fakes. "

"Did I do something wrong? Please comment. I do like the taste. But then, I am a crystallized ginger fan. However when I mixed them up the dough was just a pile of dry little balls. I don't think there is enough moisture in this recipe. It was very hard to roll them into balls without squeezing hard to make dough stay together. The final result tasted rather dry. Mind you, they looked wonderful. I agree, too much clove. Would like to make again but I am thinking it needs a little water or something to hold it together. Am I the only one with this problem?

"Did I do something wrong? Please comment. I do like the taste. But then, I am a crystallized ginger fan. However when I mixed them up the dough was just a pile of dry little balls. I don't think there is enough moisture in this recipe. It was very hard to roll them into balls without squeezing hard to make dough stay together. The final result tasted rather dry. Mind you, they looked wonderful. I agree, too much clove. Would like to make again but I am thinking it needs a little water or something to hold it together. Am I the only one with this problem?

"Did I do something wrong? Please comment. I do like the taste. But then, I am a crystallized ginger fan. However when I mixed them up the dough was just a pile of dry little balls. I don't think there is enough moisture in this recipe. It was very hard to roll them into balls without squeezing hard to make dough stay together. The final result tasted rather dry. Mind you, they looked wonderful. I agree, too much clove. Would like to make again but I am thinking it needs a little water or something to hold it together. Am I the only one with this problem?

"Did I do something wrong? Please comment. I do like the taste. But then, I am a crystallized ginger fan. However when I mixed them up the dough was just a pile of dry little balls. I don't think there is enough moisture in this recipe. It was very hard to roll them into balls without squeezing hard to make dough stay together. The final result tasted rather dry. Mind you, they looked wonderful. I agree, too much clove. Would like to make again but I am thinking it needs a little water or something to hold it together. Am I the only one with this problem?