Traditional British Bangers

Recipe by Millereg
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READY IN: 55mins
SERVES: 8-12
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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