Be the first to Sausages are called bangers in England and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest.
Prep Time: 30 minutes
Ingredients:
- 1/2 pound lean pork, ground
- 1/2 pound lean veal, ground
- 6 ounces pork fat, ground
- 3 slices white bread with crust, crumbled or finely chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/8 tsp mixed grated nutmeg
- 1/8 tsp mace
- 1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
- 1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
- 2 tsp minced fresh sage or 1 tsp dried sage
- 1 tsp loosely packed, finely grated lemon zest (see Note)
- 1 large egg
- Prepared hog casings
Preparation:
Combine ground pork, ground veal, pork fat, and bread.
Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg. Knead into pork and veal mixture.
Stuff sausage mixture into prepared casings, compacting firmly. Prick any air pockets with a pin. Store raw sausages in the refrigerator up to three days. Freeze up to 3 months.
To serve: Bangers may be poached, braised or fried. Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.
Yield: 2 pounds raw sausage
Note: To get perfect fine-grated lemon zest, use a microplane zester.
Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg. Knead into pork and veal mixture.
Stuff sausage mixture into prepared casings, compacting firmly. Prick any air pockets with a pin. Store raw sausages in the refrigerator up to three days. Freeze up to 3 months.
To serve: Bangers may be poached, braised or fried. Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.
Yield: 2 pounds raw sausage
Note: To get perfect fine-grated lemon zest, use a microplane zester.
