Bangers (english Sausage Making)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Meats | 4 | Servings |
INGREDIENTS
| BANGER SEASONING | ||
| 5 | t | Ground white pepper |
| 2 1/2 | t | Mace |
| 2 1/4 | t | Salt |
| 2 | t | Ground ginger |
| 2 | t | Rubbed sage |
| 1/2 | t | Nutmeg |
| SAUSAGE | ||
| 2 1/2 | lb | Boneless lean pork shoulder |
| Or loin cut in cubes | ||
| 1 | lb | Fresh pork fat in cubes |
| 1 1/2 | c | Dry bread crumbs |
| 1 1/4 | c | Chicken broth |
| 3 1/2 | t | Banger seasoning |
INSTRUCTIONS
Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths. This mixture will be too fine to form into patties. Bake or saute. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2801
Calories From Fat: 1913
Total Fat: 214.3g
Cholesterol: 791.4mg
Sodium: 7320.8mg
Potassium: 1274mg
Carbohydrates: 45.8g
Fiber: 2.9g
Sugar: 2.8g
Protein: 173.1g