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| How
Do I Make ... ? |
British
Bangers (Sausages) |
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In theory, sausages are pretty simple
to make - just grind up some meat and put the results
into a skin (Casing). Cook and ... wonder what went
wrong. Perhaps there is more to it...
The skill lies in balancing the herbs, spices, fat content,
and size. Therefore we should add that to make a decent
sausage is quite a skilled pastime. However, these skills
are related to making other delights not found in China
such as: Pork Pies, Sausage Rolls, Cornish Pasties,
Scotch Eggs, Faggots and Haggis.
This recipe is for British readers who want to make
real British Bangers. Our sister page features Hank
Shaw and deals with other types of sausages - Click
for Page
Recipe Source:
Quick Tips:
1.
Keep everything as cold as possible - and we
mean everything being just above or
below freezing temperature!
2. Avoid
excess grinding, and don't use the meat grinder's sausage
stuffing attachment (It gets too hot).
3.
Experiment with herbs and fat content (The
harder and higher the fat content, the better the sausages
in general), and you will find that you can make all
manner of Sausages, Bratwurst, Salami, etc
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| Let's get started:- David Whittall's British Bangers |
| Ingredients: |
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BANGER SEASONING
5 teaspoons Ground white pepper
2 1/2 teaspoons Mace
2 1/4 teaspoons Salt
2 teaspoons Ground ginger
2 teaspoons Rubbed sage
1/2 teaspoon Nutmeg
SAUSAGE
2 1/2 pounds Boneless lean pork shoulder, cut
in cubes
1 pound Fresh pork fat, cut in cubes
1 1/2 cups Dry bread crumbs
1 1/4 cups Chicken broth
3 1/2 teaspoons Banger seasoning (see above)
METHOD
Grind pork and fat together using fine hole disc
of meat grinder. Add Banger Seasoning. Mix well.
Grind again. Force mixture into casings and tie
in 4-5 inch lengths.
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Without the right 'Rusk', 'Casings' and 'Seasoning'
it would be difficult to make a British Sausage like
the 'Whittall's British sausage' that I produce like
my ol man. Having said that it is possible to make decent
sausages at home with some basic equipment and the right
ingredients.
Additional Information
An excellent guide to British Sausages by a Master sausage
maker. The main link is to a Forum posting by him from
Cebu, Philippines, but we have copied this into Word
format just in case the posting gets lost over the years:
David's
Home Page
David's
Forum link (Sausage recipe)
Recipe
- Word document
Thank you David for sharing this delicious recipe with
us.
Special Equipment Needed for basic
sausage:
Meat grinder with coarse and fine dies - either KitchenAid with grinder attachment, a stand-alone grinder, or an old fashioned hand-cranked meat grinder (Best of all).
Note:
China does not appear to do electronic meat
grinders, so I brought out the one I inherited from
my Irish Grandmother - and it works a treat + great
exercise!
Additional Equipment Needed
for Stuffed Sausage Links
Casings - hog casings
Sausage stuffer
Wooden rack to hang sausages to dry
Note:
China doesn't do pre-prepared sausage skins
either. However, every Chinese wet market has a vast
array of intestines - which is how sausages were originally
made of course. Therefore all you need to do is buy
a long string of intestines, clean them thoroughly,
and put the sausage mixture into them. Simple, if a
tad messy!
Note 2: We haven't even bothered to go looking
for an electronic sausage stuffer in China, which basically
means you have to put the meat into the intestines yourself.
Plastic tubes and ramrods appear to work, but again
refer to Hank's advanced blog for technical details.
| Additional Recipes and Information: |
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Hank Shaw's website if brilliant, and offers
more hints and tips for beginners:
http://simplyrecipes.com/recipes/how_to_make_homemade_sausage/
These sausages will keep for a week in the fridge
(Refrigerator), but freeze those that will not
be used by then. The linked Recipe makes 5 lbs
of sausage, or about 15-20 links.
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Hank is certainly a 'Gem' in the world of DIY sausage
making, but he also has advice on how to cook and BBQ
them. Please click below for more advanced recipes and
methods + read all of the blog, as there is a lot of
useful information there also:
http://www.honest-food.net/blog1/2009/04/30/tinkering-with-sausages/comment-page-1/#comment-12347
Thanks Hank, Expats really appreciate your websites
and detailed methodology.
Interestingly, China does offer a vast array of sausages
- all of which have 20 million tons of sugar added to
each mouthful, making them totally inedible to anyone
who has a taste palate!
We hope to follow this shortly with the method required
for preparing the intestines as casings - or just get
your Chinese wife to do it for you if you are brave
enough? She will cuss you, but will love eating the
finished product!
There are a variety of recipes to spice
up sausages as well. Some people even use bottles of
hot sauce and mayonnaise to make a spicy dip
for their sausages. Another use for hot
sauce bottles is to add hot sauce to ground pork
to create some spicy breakfast sausages. |
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- Jenn contacted me to introduce her great website,
which is full of terrific recipes and food facts. I
have linked to her delicious baked zucchini stuffed
with chourico and cream cheese recipe, complete with
step-by-step pictures and detailed instructions here:
https://www.jenreviews.com/baked-zucchini/
This recipe lends itself to personal adaption, so try it with stuffed chillie peppers or capsicums. |
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- Recipes for making sausages, and recipes for making
dishes with sausages. Excellent and clean site that
is easy to navigate and use. |
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| Sausagemania.com
- another excellent photo guide, but with less methodology
than Hank or David above. |
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The
Cook's Thesaurus
A reasonable list of types of sausage, most with
pictures and brief description. No recipes unfortunately,
but interesting for sausage fans all the same. |
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Sausagelinks.co.uk
Some extra information here
and recipes using sausages and similar here |
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| Weston
Supply USA) - a supplier of useful equipment and
machinery |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank David
Whittall and Hank
Shaw for sharing with us all their excellent skills
and recipes. |
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