British Bangers

* Exported from MasterCook *

British Bangers

Recipe By : Merle Ellis
Serving Size : 0 Preparation Time :0:00
Categories : Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb pork, butt -- fresh
2 tsp salt
2 cups breadcrumbs -- fresh
1 tsp pepper, white -- ground
1/4 tsp mace -- ground
1/4 tsp coriander -- GROUnd
1/3 tsp nutmeg -- ground
2 ea egg yolks -- beaten
casings, hog, narrow

1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1
hour. Pass through the coarse plate of the meat grinder.
2) Add remaining ingredients and grind a second time through the fine
(1/4 inch) plate. Stuff into casings and twist into 4 inch lengths.
Makes 20 to 24 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.

- - - - - - - - - - - - - - - - - -