Bangers (english sausage making)
4 Servings
Quantity | Ingredient | |
---|---|---|
BANGER SEASONING | ||
5 | teaspoons | Ground white pepper |
2½ | teaspoon | Mace |
2¼ | teaspoon | Salt |
2 | teaspoons | Ground ginger |
2 | teaspoons | Rubbed sage |
½ | teaspoon | Nutmeg |
SAUSAGE | ||
2½ | pounds | Boneless lean pork shoulder |
Or loin cut in cubes | ||
1 | pounds | Fresh pork fat in cubes |
1½ | cup | Dry bread crumbs |
1¼ | cup | Chicken broth |
3½ | teaspoon | 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.
File
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