- 2 1/2Lb 1149g Pork shoulder, trimmed and cut into strips
- 1Lb 453g Pork Fat, I used pork jowl cut into strips
- 1 1/2C 173g dry bread crumbs
- 1 1/4C 10floz Chicken stock Chilled
- 4tsp Banger seasoning( see below)
- 9ft Medium hog casings, rinsed and soaked for 30 min
- 3tsp 9g White pepper ground
- 2tsp 4g Black pepper ground
- 2 1/2tsp 6g Mace ground
- 2 1/2tsp 16g Kosher salt
- 2tsp 4g Ground ginger
- 2tsp 2g Rubbed sage
- 1/2tsp 1g Nutmeg ground
As in my last sausage post, I recommend slicing the meat into strips opposed to chunks. Using my Kitchen Aid mixer with the meat grinder attachment it seems to work the best. The meat feeds itself through the grinder making it much easier to handle on your own. Make sure you put your meat in the freezer for approximately 30 minutes until it is partially frozen.
post for detailed pictures of the hog casings. Thread the casings onto your fill tube. Make sure the tube is wet and that your sheet pan has a small layer of water. This prevents the casings from snagging and tearing. Plus it makes it much easier to feed the sausages. Fill the casings, being care full not to over fill. Twist off links around 4in long. I hang my sausages for a min of thirty minutes after stuffing them to let the casings dry a little then package and vacuum seal them. These will last in the fridge for up to a week and in the freezer for three months.
The best way to cook these sausages is low and slow. If you throw them into a pan on high heat you will see why they are called bangers and they will split on you. Lightly prick the sausages before cooking. Place them in a preheated pan with a little oil over medium heat and lightly brown on both sides. Place in the oven at 300F until the internal temperature of the sausage is 150F. Serve with creamy mashed potatoes and onion gravy. I caramelized onions and deglazed with Balsamic vinegar. Very good, I also served with coarse ground mustard.