BANGER SAUSAGE RECIPE RECIPES

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BANGERS | ALLRECIPES



Bangers | Allrecipes image

The quintessential British sausage. Great for any meal of the day.

Provided by Brian Genest

Categories     Meat and Poultry    Sausage    Homemade

Total Time 14 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 13

3 pounds pork butt roast
1 pound veal
½ pound fatback, diced
2 tablespoons dried sage
2 tablespoons garlic powder
1?½ tablespoons salt
1 tablespoon lemon zest
2 teaspoons ground thyme
1 teaspoon onion powder
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
sausage casings

Steps:

  • Cut pork and veal into 1-inch cubes and set aside.
  • Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
  • Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
  • Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
  • Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
  • Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
  • Twist into links of desired size as casing fills. Tie off other end after final link.
  • Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

Nutrition Facts : Calories 345.1 calories, CarbohydrateContent 1.9 g, CholesterolContent 80.6 mg, FatContent 29.2 g, FiberContent 0.6 g, ProteinContent 17.6 g, SaturatedFatContent 10.7 g, SodiumContent 924.8 mg, SugarContent 0.5 g

IRISH SAUSAGES (BANGERS) RECIPE - FOOD.COM



Irish Sausages (Bangers) Recipe - Food.com image

I haven't tried these yet, but absolutely love Irish sausages. This looks like a pretty simple recipe that I found online. You might even be able to get your butcher to mince the meat and then if you don't have casings, just make into patties. I'm not sure how many links this recipe would make so I'm just guessing.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or 1 pinch marjoram
1 ounce white breadcrumb (optional)
ground ginger
mace
nutmeg
clove
cayenne pepper
pork sausage casing

Steps:

  • Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)
  • Add the herbs and breadcrumbs and any spices used.
  • Fill skins as usual. You could probably also make into patties and pan fry.

Nutrition Facts : Calories 532.4, FatContent 47.4, SaturatedFatContent 22.6, CholesterolContent 111.6, SodiumContent 446.7, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 24.3

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