English Bangers and Mash

A few years ago I had the pleasure of working with a gentleman that came from Scotland, I guess you really could not call him a gentleman but he is a great guy.  He turned me on to some good old British cooking.  Things Like the Bangers and Mash, Nips and Tatties, and Haggis.  Truth be told, I really like all of them.  They are all very filling comfort food.  So today, I had some pork shoulder left over, and had a hankering for some Bangers.  The term Bangers comes from WWII days when the sausages had a higher water content due to rationing, so the sausages would pop and explode in the pan when cooking.  This is a savory sausage with a sweet undertone and mildly spiced.  I served mine with a reduction of balsamic vinegar with caramelized onions.  Delicious.  Onto the sausages.  Very simple to make.

• 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

Smoked Polish Kielbasa, and Pierogies.

Ever have one of those days when you miss home, you just miss your roots?  Even though I move a lot I spent the majority of my life living in the area of Cleveland Ohio.  I know, I know I have heard all of the jokes about Cleveland, and sure our river did catch on fire,....Twice.  But to me, there is really no better place.  The people of Cleveland are Real down to earth people, and they all have two things in common, we love our sports!!  And we love our food.!!  The Cleveland suburbs are a huge variety of different cultures and demographics.  I remember going to the West Side market as a child. (Really, click the link)