BANGERS AND MASH
A great British dish my grandmother made for us on those cold and stormy days.
Provided by AMANDA FAIR
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
- In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
- Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
- Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g
BANGERS AND MASH
Easy Bangers and Mash
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
- Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
- To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
BANGERS AND MASH WITH ONION GRAVY
Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
- Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
- When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.
Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium
ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
TRADITIONAL BRITISH BANGERS
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef's Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
Provided by Millereg
Categories Breakfast
Time 55m
Yield 2 pounds, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Knead together the pork, veal, fat, and bread.
- Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
- CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
- Firmly stuff the mixture into the prepared hog (sausage) casings.
- Prick any air pockets with a pin.
- Poach, broil, grill, or fry them before serving.
- Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
- The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
- They can also be frozen (raw, poached, or broiled) for 3 months.
Nutrition Facts : Calories 290.8, Fat 28.4, SaturatedFat 14.4, Cholesterol 68.6, Sodium 31.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.5
IRISH SAUSAGES (BANGERS)
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.
Provided by C. Taylor
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
BANGERS AND MASH
Steps:
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
CLASSIC BANGERS AND MASH
This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!
Provided by Amystar79
Categories World Cuisine Recipes European UK and Ireland English
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
- Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
- Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
- Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
- Heat the gravy in a pan over medium heat.
- To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.
Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g
BOXTY, IRISH POTATO PANCAKES, WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE - (4.3/5)
Provided by Booper-2
Number Of Ingredients 19
Steps:
- BANGERS, MASH, AND GRAVY: Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2 to 4 minutes per side, and set them aside, slicing them as desired. Add the onions and mushrooms and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the Guinness, mustard, Worcestershire sauce, and brown sugar along with the sausage and simmer for 10 minutes. BOXTY: Mix the grated potatoes, mashed potatoes, flour, and enough milk to make a nice thick pancake like batter. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side. You can also add 1/2 cup shredded white cheddar to the pancakes if you'd like. : Add chopped herbs to the pancakes! :Top with fried egg
BANGERS AND MASH
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
- Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.
IRISH BANGERS
Peppercorns and thyme spice up traditional Irish sausages in this quick and easy recipe. Pair with Irish Boxty Potatoes and Sautéed Swiss Chard for a hearty St. Patrick's Day feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more. Serve.
BODACIOUS BRITISH BANGERS AND BAKED BEANS BRUNCH!
Juicy British bangers (sausages) with baked beans, fresh eggs, fried bread fingers and tomatoes. Yup! It's bold and brash, but a great brunch idea for those days when half a grapefruit and some cereal just doesn't tick the boxes! I cook this on a griddle - it is easier to fit all the food on at the same time, and if you spray the griddle with oil, it is healthier too. Yes, you can add bacon or potatoes or even mushrooms, but we like this simple combination of bangers, beans, egg and tomatoes with fingers of crispy fried bread. Quantities listed are suggestions for two greedy people; please do adjust the amounts to suit your personal requirements. This sets you up for the day, especially if served with freshly squeezed orange juice and a pot of tea. We are normally too full to have toast, but toast and marmalade would be a great accompaniment if you have room!
Provided by French Tart
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Take a large griddle, skillet or frying pan and spray with cooking oil.
- Cut each slice of bread into 3 fingers.
- Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
- Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
- After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
- Heat your beans in a small saucepan over a low heat.
- Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
- Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
- Serve hot with a pot of tea, orange juice and toast if required.
- Worcestershire sauce or HP sauce is also great with this!
Nutrition Facts : Calories 187.1, Fat 6.1, SaturatedFat 1.8, Cholesterol 186, Sodium 212.4, Carbohydrate 23.6, Fiber 3.9, Sugar 8.4, Protein 10.6
OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!
These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better - but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite - "Bangers & Mash"! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also.
Provided by French Tart
Categories Breakfast
Time 35m
Yield 6-8 sausages, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
- Bind with the 2 beaten eggs & mix well again.
- At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
- When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
- Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
- Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
- Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
- HERBS NOTE:.
- I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!
BANGERS AND MASH
What a delicious dish! I can see why Linda's husband loved it so much. The sausages are juicy and the potatoes are buttery and creamy. This will be great on St. Patrick's Day ... or any day really.
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
- 2. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
- 3. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.
- 4. Cook slowly for approx 10 mins or until the onions are soft and translucent.
- 5. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes.
- 6. In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
- 7. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
- 8. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
- 9. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over. Enjoy!
TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!
My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a sausage skin attachment. If you have a problem using veal, substitute it for beef instead!
Provided by French Tart
Categories Breakfast
Time 35m
Yield 12-16 Sausages, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
- With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
- Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
- Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
BANGERS AND MASH (ENGLAND)
Make and share this Bangers and Mash (England) recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- peel potatoes and chop in half.
- place in pan with a lid on.
- cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on,(or make them just before mashing).
- peel onions and slice into rings, (for a trick to stop watery eyes, put onions in a freezer for 10 minutes before peeling).
- put olive oil and garlic in frypan and add onions, turning with tongs frequently.
- grill sausages, turning with tongs when required.
- just before serving put peas in boiling water and simmer for 3-4 minutes.
- while the peas are cooking get potatoes out.
- place a knob of butter on potatoes and mash dry.
- add milk until you get a creamy consistency.
- serve sausages with onions over and peas and mash.
- place some ketchup on the side for a perfect dinner.
BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY
Here's what you need: plain flour, salt, eggs, milk, vegetable oil, medium potatoes, butter, sour cream, milk, salt, pepper, fresh chive, onion, sausages, gravy, fresh chive
Provided by Matthew Cullum
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
- Preheat oven to 220°C (425°F)
- Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
- To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
- To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
- To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
BANGERS AND MASH SAUSAGE ROLLS RECIPE BY TASTY
Here's what you need: sausages, mashed potato, puff pastry, egg, onion gravy
Provided by Tasty
Yield 4 rolls
Number Of Ingredients 5
Steps:
- Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly.
- Unroll each sheet of puff pastry and cut into 4 pieces.
- Spread mash over each pastry, top with cooked sausage and additional mash.
- Roll up each sheet - pinch together to seal and trim off any excess.
- Place on a greased baking sheet - seam side down - and brush each roll with beaten egg.
- Bake in a preheated oven at 190˚C (375˚F) for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy.
- Enjoy!
BANGERS AND BEANS
Make and share this Bangers and Beans recipe from Food.com.
Provided by Evie3234
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After boiling and removing sausage skins cut in to bite size pieces.
- Heat a little water in wok or fry pan and saute the onions until soft.
- Add curry powder and cook for 1 minute.
- Add baked beans, tomatoes, Worcestershire sauce, salt and pepper and bring to the boil.
- Add sausages and simmer uncovered for about 15 minutes until thick and heated through.
- Lovely served with mashed potatoes.
BANGERS
The quintessential British sausage. Great for any meal of the day.
Provided by Brian Genest
Time 14h30m
Yield 12
Number Of Ingredients 13
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, Carbohydrate 1.9 g, Cholesterol 80.6 mg, Fat 29.2 g, Fiber 0.6 g, Protein 17.6 g, SaturatedFat 10.7 g, Sodium 924.8 mg, Sugar 0.5 g
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