Recipe Cottage


LOCATION: Recipes >> Preserving Meats >> Bangers 03

Print this Recipe    Bangers 03

English Bangers
Yield: 5 Lbs

1400 g pork, lean
900 g pork, back fat
1 pkg pork sausage casings
25 g salt, powdered
10 g pepper, ground
1/2 nutmeg, ground
3 Tbsp sage, dry, crumbled
1 pinch thyme, dried

Wash the sausage casings thoroughly inside and out in running water,
making sure they do not escape down the drain! Fill with tepid
water, and leave to soak in the sink while preparing the sausage
meat. Cut all the meat into 1" cubes, ready to mince using small
holes. With the coarse blade in the mincer, pass all the fat through.
Then change the blade to small and mince the lean meat. Grind the
salt, pepper nutmeg sage and thyme in a spice mill until very fine.
Mix all together thoroughly, taking care not to beat too vigorously,
the meats should be completely homogenized. Take a small patty and
cook it in a frying pan to check the seasoning. Re-season if needed.
Slide the skins onto the filling tube and fit to the mincer. Fill
the casings, taking care not to fill too tightly, or the sausages
will burst when cooked. Twist into suitable sized links and hang
up in a cool place to mature 24 hours before freezing or cooking.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.