BRITISH BANGERS

By Beefman-2

FOR THE BRITS AND THOSE WHO LIKE BRITISH FOOD

Ingredients

• 1 1/2 LB PORK SHOULDER
• 1/2 LB PORK FAT
• 1 CUP BREAD CRUMBS
• 1/2 CUP CHICKEN STOCK OR BROTH
• 2 LARGE EGG YOLKS BEATEN
• 1 1/2 TSP KOSHER SALT
• 1 TSP DRIED SAGE
• 1/2 TSP MACE
• 1/2 TSP GINGER
• 1/2 TSP WHITE PEPPER
• 1/4 TSP GROUND NUTMEG

Preparation

Step 1

CUBE PORK AND FAT INTO CUBES, PLACE IN
BOWL , COVER SET IN FRIDGE. SAUTE GARLIC
AND ONIONS IN VEGETABLE OIL AND LET
COOL, MIX REMAING INGREDIENTS TOGHTER
POUR OVER CUBED PORK ALONG WITH
GARLIC ONION MIX... COAT MEAT THROUGHLY
COVER IN BOWL AND LET STAND IN FRIDGE
OVER NIGHT, GRIND THOUGH ¼ INCH PLATE
WITH MEAT GRINDER,
PREPARE ½” HOG CASING AS PER SUPPLIER
PLACE ONTO STUFFER AND STUFF INTO
CASINGS, AND COOK.