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They both get tender and sweet in just about the same amount of time and can be used chunky as they come out of the oven, or pureed into a garlicky/tomatoey seasoner.
The banger has been perfected by Keith and his sausage-making sidekick Tony, the self-styled Tipton Seasoner, after weeks of painstaking research.
Flavored chips, such as barbecue or vinegar/salt, go through a tumbling seasoner that grounds the chips as positive anodes and gives the seasoning a negative electrostatic charge as it drops from the bar, ensuring good adhesion.