Irish sausages are made with eggs, rusk (breadcrumbs), pork (sometimes beef and lamb), and seasoned with spices and garlic. They are light in color and are juicy once cooked. During WW1, the sausages were made with little meat, mostly scraps and water. When the housewives would fry up the sausages, they would sizzle and make banging sounds. The word bangers was coined and the term stuck.