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LOCATION: Recipes >> Preserving Meats >> Bangers 02

Print this Recipe    Bangers 02

BANGERS
Yield: 4 servings

1 lb pork shoulder, lean
8 oz pork fat
1 salt & pepper
1 1/2 oz fresh breadcrumbs
nutmeg
ground cloves
mace
thyme
2 egg yolks
8 sausage skins

Mince the lean pork and pork fat finely. Seasoin generously with
salt, pepper, and at least a pinch each of nutmeg, cloves, mace
and thyme. Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff
into the skins and twist to secure the ends. If sausage skins are
not available, coat with egg and dry breadcrumbs. Serve grilled
or fried.

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