HOMEMADE BRITISH BANGERS
The key component to Bangers and Mash is of course the bangers. Succulent, crispy, juicy and packed with flavor, these are the ultimate British bangers to go with your mash and onion gravy!
Provided by Kimberly Killebrew
Categories Main Course Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a medium die. Put the mixture in the freezer for 30 minutes and then grind again through a small die. (Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold.) Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
- Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients except for the hog casings. Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little more ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator to chill while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight. This will give the flavors time to develop. Makes about 20 6-inch links.
- To cook, gently poach the bangers in lightly salted water and then fry, grill, or bake them. Once poached they will keep in the fridge, tightly wrapped, for up to a week. (See note for freezing instructions.)
Nutrition Facts : ServingSize 1 banger, Calories 316 kcal, Carbohydrate 3 g, Protein 22 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 847 mg, Fiber 1 g, Sugar 1 g
PORK ESSENTIALS: BRITISH SAUSAGES
I love things like Bangers & Mash, or Toad in a Hole; however, it is difficult to get "proper" British sausages. I got this spice recipe from a fellow chef in London last year. She claimed that that it is the standard recipe used for making British beef sausages, or "bangers." I switched the beef out for pork, and made...
Provided by Andy Anderson !
Categories Meat Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. THE SEASONING
- 4. Add all the seasoning ingredients into a small bowl.
- 5. Thoroughly mix, and place into a glass container with a tight-fitting lid.
- 6. THE SAUSAGE
- 7. Grind the pork and the fat together using the large holes of your meat grinder.
- 8. Mix in the bread crumbs, chicken stock, and 2 1/2 teaspoons of the reserved sausage seasoning.
- 9. Place in the fridge, and allow the mixture to rest for 30 minutes.
- 10. Chef's Note: This will give the mixture time to absorb the chicken stock.
- 11. If you have a casing stuffer, then use this mixture to make your own sausages. If you do not have a casing stuffer (I thought everyone had one of these), then form them into patties.
- 12. Chef's Tip: These will freeze quite well.
- 13. PLATE/PRESENT
- 14. These make a great breakfast sausage. Serve them with a full English breakfast, or something a bit more conservative. Enjoy.
- 15. Keep the faith, and keep cooking.
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!
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