Recipe Vault 2002

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Author Message   johnny_c New member Username: johnny_c Post Number: 1 Registered: 3-2002 Rating:  Votes: 1 (Vote!) Posted on Monday, March 4, 2002 - 10:29 am:        This is for Jacqui but anyone else who wants to have a go. Basic British banger. You need in approximate quantities: 2 kg pork 500g pork belly or speck 1kg breadcrumbs 20 g fine salt (25ml) 5 g white pepper or 10g black pepper, ground 5 g sage, minced 100g casings Cut meat and belly into ¼ inch cubes (½ cm cubes) and sprinkle with all seasonings, hand toss to coat meat. Mince the meat coarsely, then mix with the breadcrumbs and mince once more. Finally feed into your sausage machine, if it's a kenwood chef remove the mince mesh and insert the sausage attachment instaead, then feed the mixture in from the top. The quantities are approximate, as it depends on how fatty the pork is to start with. The original banger was full of fat (meat was rationed) which is why it bursts the casings, water+hot fat = bang. This is your starting point, and you add to this mix. Pepper gives a more spicy taste, more like a proper cumberland sausage. Let me know how you go on

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