British Bangers

⁽¹⁾

GREAT

139 calories per serving view nutrition facts

20 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	pork	butt, fresh
2	teaspoons	salt
2	cups	bread crumbs	fresh
1	teaspoon	white pepper	ground
1/4	teaspoon	mace	ground
1/4	teaspoon	coriander	ground
1/3	teaspoon	nutmeg
2	each	egg yolks	beaten
1	x	sausage casing	hog, narrow

Directions

Cut the fresh pork into approximately 1 inch cubes. Chill for 1 hour.

Pass through the coarse plate of the meat grinder.

Add remaining ingredients and grind a second time through the fine (1/4 inch) plate.

Stuff into casings and twist into 4 inch lengths.

Variations: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture.

Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.

Reviews

GREAT
over 5 years ago by scatter1

-1

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 139 32% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 342mg	14%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 15.0g	30%

Vitamin A	0%		Vitamin C	0%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

It's the Great Pumpkin

by Mark R. Vogel

According to an Irish myth, one day a man known as "Stingy Jack" for his miserly inclinations had a drink with the devil. True to his name, Jack convinced the...

Member Review

Pasta with Broccoli and Garlic

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo