| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
|
1 |
servings |
INGREDIENTS
| 7 1/2 |
lb |
Pork butts |
| 1 |
lb |
Pork fatback |
| 1 |
tb |
Sage |
| 1 |
ts |
Dried onion flakes |
| 1 |
ts |
Thyme |
| 1 |
ts |
Mace |
| 1 1/2 |
tb |
Salt |
| 6 |
oz |
Bread crumbs |
| 1 |
tb |
Pepper |
| 1 |
pt |
Water |
| 1 |
pt |
Water |
INSTRUCTIONS
This is the King of English sausage. The basic banger was created
from this recipe.
1. Grind the meat and fatback through a 3/8 plate
2. Mix the herbs and seasonings in the water and chill.
3. Using a food proccessor emulsify the meat and chill.
4, In a mixer add the herbs, spices,and seasonings to the water then
the bread crumbs
5. Chill,
6. Using 28mm casings, stuff the mixture into 1 inch links and cool.
7. Grill or cook in the oven and serve at once.
Source: John Kinsella , Joe Doyle Hafners Sausages
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”