Bangers (english sausage making)
4 Servings
Ingredients
| 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 |
Directions
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.
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