Title: Bangers (English Sausage)
Categories: Sausage
Yield: 4 Pounds

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 into 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.

From: Ramone@worldnet.att.net (Ramone)

MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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