Basic bangers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork shoulder, lean |
| 8 | ounces | Pork fat |
| 1 | Salt & pepper | |
| 1½ | ounce | Fresh breadcrumbs |
| Nutmeg | ||
| Cloves, ground | ||
| Mace | ||
| Thyme | ||
| 2 | Egg yolks | |
| 8 | Sausage skins | |
| from \"Floyd on Britain and Ireland\" | ||
Directions
Mince the lean pork and pork fat finely. Seasoin generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.
Related recipes
- B and b
- B's batch
- Back to basics
- Bangers
- Bangers (english sausage making)
- Bangers (oxford sausages)
- Bangers and mash
- Bars base
- Basic burgers
- Basic hard sauce
- Basic recipes - great chefs
- Basic recipes - master chefs
- Basic stock
- Basic won ton
- Basic/generic hot sauce recipe
- Bass 'n' beer
- Batters
- Biga (universal starter)
- English bangers
- Good bars