English Bangers
Banger Seasoning
5 teaspoon ground white pepper
2 1/2 teaspoon mace
2 1/4 teaspoon salt
2 teaspoon ground ginger
2 teaspoon rubbed sage
1/2 teaspoon nutmeg
Sausage
2 1/2 lb. boneless lean pork shoulder or loin cut in cubes
1 lb. fresh pork fat in cubes
1 1/2 cup dry bread crumbs
1 1/4 cup chicken broth
3 1/2 teaspoon Banger seasoning
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.
Grind again.
Stuff mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or sauté as you prefer.
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Chipolata Sausage
The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.
7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water
1 pint water
Grind the meat and fatback through a 3/8 plate
Mix the herbs and seasonings in the water and chill.
Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs.
Chill meat mixture.
Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.
Grill, sauté or cook in the oven, as you prefer and serve at once.
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Breakfast Sausage
15 pounds boned pork butts
8 tablespoons kosher salt
5 teaspoons ground white pepper
3 tablespoons of rubbed sage
1 1/2 teaspoons ginger
5 teaspoons nutmeg
5 teaspoons thyme
4 teaspoons cayenne pepper
3 cups ice water
Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying. If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.t
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Hot-Sweet Italian
This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles: hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. The recipe below is a hybrid of hot and sweet.
15 pounds boned pork butts
2 3/4 cups very cold red wine (Cabernet Sauvignon works nicely)
7 tablespoons kosher salt
7 tablespoons fennel
6 tablespoons ground black pepper
1 tablespoon ground coriander 3 teaspoons red pepper flakes
2 teaspoons oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons sugar
1 1/2 teaspoons caraway seed
1 teaspoon MSG
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying. If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
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Recipe EXTRA
When freezing sausage, you should place the sausage in zip-up type plastic bags. Use a straw to suck out as much of the air as possible. Seal the bag and freeze the sausage quickly to lock in the flavor. Use a vacuum sealer for this purpose which works very well, and makes for an attractive presentation if you are dishing out sausage to your friends as gifts.
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