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British Bangers

 

Home made British style pork sausages.
185

Yield

20

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

2 pounds pork
butt, fresh
2 teaspoons salt
2 cups bread crumbs
fresh
1 teaspoon white pepper
ground
¼ teaspoon mace
ground
*
¼ teaspoon coriander
ground
*
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 (¼ 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 ¼ teaspoon ground red pepper and ¼ 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 ¼ teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.

 

* not incl. in nutrient facts

Reviews

-2

almost 14 years

GREAT

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 13932% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 342mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 30g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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