| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Sausages, Poultry |
4 |
Servings |
INGREDIENTS
| 5 |
ts |
Ground white pepper |
| 2 1/2 |
ts |
Mace |
| 2 1/4 |
ts |
Salt |
| 2 |
ts |
Ground ginger |
| 2 |
ts |
Rubbed sage |
| 1/2 |
ts |
Nutmeg |
|
|
Sausage: |
| 2 1/2 |
lb |
Boneless lean pork shoulder or loin cut in cubes or stripes |
| 1 |
lb |
Fresh pork fat cut in cubes or strips |
| 1 1/2 |
c |
Dry bread crumbs |
| 1 1/4 |
c |
Chicken broth |
| 3 1/2 |
ts |
Banger seasoning |
INSTRUCTIONS
Seasoning:
makes 4 pounds
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 sautee.
Taken from: Sunset Magazine
Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb
08, 99
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