Title: Bangers (English Sausage Making)
Categories: Sausage 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 - Ottawa, Ont rec.food.cooking

previous

next