Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
The rusk is hydrated with the seasoning in a little water before it meets the meat, which is what lets it carry moisture through the sausage instead of drying it out. A fine 6 mm plate gives the dense, smooth bite, and packing the hog casings snugly is exactly why bangers split with a bang in a hot pan.
How To Apply It
Trim the belly, grind through a fine plate, blend the rusk and spices with a little water, and work this liquid seasoning mix through the meat by hand until it binds together.
Instructions
Trim the skin off the belly meat before grinding, since it will not break down properly and will spoil the texture.
A fine 6 mm plate gives bangers their characteristic smooth, dense bite.
Stir the rusk and seasoning into a little water first so the rusk can absorb moisture, then fold this into the ground meat until evenly combined.
Fill hog casings snugly, this tightness is what makes them prone to splitting when fried.
Refrigerate for immediate use or freeze for later. These are not cured and must be kept cold at all times.
Cook thoroughly before serving. No internal temperature was specified by the source, so cook to a safe pork endpoint.
Then What
Stuff into hog casings without overpacking, then chill or freeze until ready to cook. Fry, grill or bake fully before eating.
About This Recipe
Bangers get their name from a tendency to split open with a bang when fried, a result of the tight casing and shrinking fat. They are the sausage half of the classic British dish bangers and mash.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Bangers; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
Comments
Log in to leave a comment.