I always assumed Bangers was just a british term for sausages - as in bangers and mash meant sausages and mashed potatoes. Of course sausage meant your typical thick sausage, not a thin BBQ style one.
Anybody able to clarify this?
Otherwise - yummy sambo idea. 
Bangers is a type of sausage, like Polish sausages, pork link sausages, and the like. Now it’s a type of sausage that I’m not particularly fond of, but it’s definitely not the generic pork link sausage that you’d get if you just asked for “sausage” at Denny’s.
I’ve got two heart stoppers for ya:
A Nicki’s Special is basically a gyro, but instead of being served on a pita, it is served on a double cheeseburger. Mmmmm.
The other one is as follows:
Split a hot dog lengthwise, but not all the way through. Put a slice of mozzarella inside and wrap with bacon. Secure with toothpicks and deep fry. Eat on a bun with mustard. Oh my god I want one now.
I’ve had a verson of this at, IIRC, the Great Hot Dog Experience in Quail Springs Mall in Oklahoma City. Mind you, this was a combination of a couple of menu items, but I worked at the mall & the GHDE manager was a friend (always whooped him at Spy Hunter in the arcade, though):
Take a hot dog. Wrap with bacon. Lay on a large tortilla. Spoon on chili. Add cheese. Wrap tortilla. Strategically place toothpicks so tortilla doesn’t open up. Deep fry. Serve with salsa.
I think my aorta’s about to attempt to reach out through my throat & strangle me before I do it any more damage.
Bah. The Good Morning Burger is the Best. Sammich. Ever.
Start with a pancake about 12" in diameter.
Cover with a 1lb pork patty.
Add the first layer of cheese. (You’ll need four kinds.)
Add the second pancake, also 12" in diameter.
Add the second layer of cheese.
Add a dozen scrambled eggs.
Add a pound of bacon.
Add the third layer of cheese.
Add the third pancake.
Add a pound of hash browns.
Add the fourth layer of cheese.
Add the fourth pancake.
Brush with melted butter.
Compress.
Slice in half.
Eat like a pita.
I intend to open a restaurant serving these someday, with a “Buy 10 get 1 angioplasty free” offer.
Oh, sweet Jebus I’m glad it’s lunchtime!
On the whole curling bacon thing, use a George Foreman grill. (what? You don’t have one? Shame!) I put the bacon on it cold & then set it for 11 minutes on med-hi. The bacon comes out perfectly cooked, drained, & curl-free! (dabbing optional, of course)
As for the pronunciation of “sammich”, just imagine our esteemed US leader “Dubya” is saying “sandwich”.
Now, I’m off to Dickie’s Bar-B-Q to get me a big, drippy hot link sammich…