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British BangersRecipe : British Bangers
Procedure :
2 lb pork, butt -- fresh 2 tsp salt 2 cups breadcrumbs -- fresh 1 tsp pepper, white -- ground 1/4 tsp mace -- ground 1/4 tsp coriander -- GROUnd 1/3 tsp nutmeg -- ground 2 ea egg yolks -- beaten casings, hog, narrow 1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1 hour. Pass through the coarse plate of the meat grinder. 2) Add remaining ingredients and grind a second time through the fine (1/4 inch) plate. Stuff into casings and twist into 4 inch lengths. Makes 20 to 24 lengths. VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture. Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage. |
