Basic British Sausage/ From Floyd on Britain & Ireland
Submitted by Modaff40
Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd’s cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThere’s something deeply satisfying about making your own bangers from scratch, and this recipe from Keith Floyd keeps it beautifully simple.
Lean pork shoulder and pork fat get minced finely together, then seasoned generously with salt, pepper, nutmeg, cloves, mace, and thyme.
Fresh breadcrumbs and egg yolks bind it all into a mixture that holds together without being dense.
Chill the mixture, stuff it into natural sausage casings, and twist to form links.
No casings? No bother. Shape them into patties or logs, coat with egg and dry breadcrumbs, and fry or grill them just the same.
Pro Tips
- Mince the pork and fat finely for a smooth, traditional texture. Coarser grinds give a more rustic sausage if that’s your preference.
- Chill the mixture before stuffing. Cold meat is far easier to handle and holds its shape in the casings.
- Season generously. Sausage meat needs more seasoning than you think. Fry a small patty to taste-test before stuffing the whole batch.
- Serve alongside mashed potatoes with onion gravy for proper bangers and mash.
Ingredients
Directions
Mince the lean pork and pork fat finely.
Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme.
Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends.
If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or fried.
Comments
HOW DO I DETERMINE THE QUNANTITY OF NUTMEG, MACE, THYME, ETC THAT WOULD MAKE MY PORK SAUSAGE TO TASTE ALRIGHT?