LOCATION: Recipes >> Preserving Meats >> Bangers 01
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Bangers 01
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Bangers Sausage
Yield: 4 lbs
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
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.
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