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English Bangers

List of Ingredients




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