BANGERS

Bangers image

The quintessential British sausage. Great for any meal of the day.

Provided by Brian Genest

Time 14h30m

Yield 12

Number Of Ingredients 13

Ingredients

3 pounds pork butt roast
1 pound veal
½ pound fatback, diced
2 tablespoons dried sage
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon lemon zest
2 teaspoons ground thyme
1 teaspoon onion powder
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
sausage casings

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