Pellet Fan
Here's How I.... => Make Sausage => Topic started by: Bentley on March 06, 2020, 03:58:01 PM
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Got a hankern for Bangers. So I made some.
Pan fried a bit to taste them, these are pretty good. Never would I have ever thought I would say that the best Banger I have had outside of Great Britain would be on a cruise ship, but the Bangers we had on the Coral Princess Panama canal cruise were the best in the last 44 years. Sausage usually gets better as it ages a bit, so hoping for a possible increase in flavor tomorrow.
Did not realize I was out of hog casing, so tried Lamb, to small, so went to cellulose, which is not what you want to use, but no choice!
So Bangers & mash n peas for dinner!
(https://i.imgur.com/33kdhbQh.jpg)
(https://i.imgur.com/wLkLRj7h.jpg)
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Guess we will sous vide the cellulose to about 135° then finish in frying pan!
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I love Bangers and Mash! I've got the Bangers down pretty good, but the traditional onion gravy not so much. Waiting for your results.
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I only had about 17 peas, so I did not even make the gravy. Had the Bangers, mash and peas. Did not even take a picture. It is one of my better sausages in awhile. Kristin even liked it and most of my sausage does not sit well with her!
Isen't the gravy just some rue, onions, mustard, red wine and chicken stock? I guess if they are Irish Bangers it is Guinness.
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I think if I made these again, I would change the beer from IPA to Stout! The recipe called for a "hoppy" beer. To me, the hops overpowered the sausage.
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Can't say I've ever added Beer. I got my recipe from a Polish party store in Northern Mi. I cut the bread crumbs to 1 cup and often do not a full pound of pork fat available. Flavor is very good. I precook in about a 1/2 in of water to get juices flowing and release some fat then grill to finish.
4 Pounds Of Lean Shoulder Pork
1 Pound Of Pork Fat
3 Teaspoons of Salt
2 Teaspoons Of White Pepper
½ Teaspoon Of Mace
½ Teaspoon Of Nutmeg
1 Teaspoon Of Sage
1 Teaspoon Of Onion Powder
2 Teaspoons Of Thyme
1 Teaspoons Of Ginger
2 Cups Of Breadcrumbs - [I use 1]
Hog Casings
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I have never heard of such and I'm a mutt of Great Britain. Many generations removed I'm sure. I can tell you about Mexican food though since grew up on the border.
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Only difference in recipes is no ginger in mine, more fat in mine and beer! The recipe I used is a Gloucester-style sausage derived from a book called British Charcuterie.
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These were some of the better sausage Bent has ever made. I did not mind the hoppy flavor so much (and I don't like or drink beer). But I could see how that flavor would go down well in a pub with a glass of beer.