LOCATION: Recipes >> Preserving Meats >> Bangers (English Sausage Making)
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Bangers (English Sausage Making)
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Categories: Sausages, Pork, British
Yield: 4 lbs
---------------------BANGER SEASONING---------------------
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg
--------------------------SAUSAGE--------------------------
2 1/2 lb Boneless lean pork shoulder
-or loin cut in cubes
1 lb Fresh pork fat in cubes
1 1/2 c Dry bread crumbs
1 1/4 c Chicken broth
3 1/2 ts Banger seasoning
Grind pork and fat together using fine hole disc of
meat grinder. Add Banger
Seasoning. Mix well. Grind again. Force mixture into
casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or saute.
Paul A. Meadows - Concepts In Drug Education
Ottawa, Ont K1S 5J6 FAX 613-565-3759
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