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Best Recipe i have found for English/Irish style bangers

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  • Best Recipe i have found for English/Irish style bangers

    Credit for this goes to a Welshman called Illtud Dunsford who is a professional charcuterier

    1kg Fatty well marbled Pork Shoulder
    100g Filler such as dried breadcrumbs(i toast bread and crumb it)
    150g Ice cold water
    18g Salt
    3g White pepper
    5g Light brown sugar
    1g Nutmeg
    1g Mace
    2.5g dried sage
    2.5g dried marjoram

    Stuff into natural casing and enjoy
    (i only had these casings left but they did the job)
    Attached Files

  • #2
    Looks good, I need do a sausage day!
    Mark
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    • #3
      Thanks for the recipe saved to my recipe folder for use one day!
      ~ George Burns

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      • #4
        Thanks for the recipe, i'll give it a try.
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        • #5
          I have looked for a quality banger recipe for some time.. I will give these a shot..
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #6
            Very interesting. Will keep this mind as well.
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            • #7
              don't really have any input. But I laugh when bang her and sausage are in the same thread.
              sigpic

              Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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              • #8
                Like Ken, I have been searching for a good banger recipe....guess we'll be giving this a try.
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                • #9
                  you would not have both sage and marjoram in the same banger - either one or the other. Marjoram for ireland and sage for england, most likely.
                  Also usually just mace not nutmeg.

                  Otherwise that looks pretty authentic.

                  you'll want more salt, it's traditionally nearer 2.5% than 1.8.

                  Also a lot less meat and a lot more bread - the traditional british banger is essentially a bread product flavoured with some meat, lots of salt, bugger all spices and plenty added fat and water.

                  And it's one reason I started making my own sausages :-)

                  Also make sure you grind your mixture very fine (as near hard frozen as your grinder can take) and mix it until it binds. Otherwise all the water and fat will simply pour out when you cook it.

                  Traditional bangers have a spongey texture with no discernible bits of actual meat.

                  I used to think, they were a result of meat rationing during the second world war - but I've seen recipes from victorian times that are basically identical: ie a bread roll with lots of fat and water and a little meat.

                  So it's most likely they are a victorian invention for people who couldn't afford actual meat in their sausages.
                  Also spices were very expensive back then, so they used very little. You needed a lot of salt as that was your primary preservative and there was no refridgearation back then, so 3% or higher salt content would have been common.

                  I guess they have their place and millions of tons are still consumed in the uk every year.
                  But to me they are more a bread product than a meat product :-)
                  Last edited by curious aardvark; 10-19-2017, 07:15 AM.
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                  • #10
                    i like that recipe!
                    Sunset Eagle Aviation
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                    • #11
                      Originally posted by jwbtulsa View Post
                      don't really have any input. But I laugh when bang her and sausage are in the same thread.
                      Especially "Hot" Bangers!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
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                      • #12
                        hee hee hee!
                        I'd banger and mash.....
                        Sounds like a night at the casino!!
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                        Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                        • #13
                          Originally posted by curious aardvark View Post
                          you would not have both sage and marjoram in the same banger - either one or the other. Marjoram for ireland and sage for england, most likely.
                          Also usually just mace not nutmeg.

                          Otherwise that looks pretty authentic.

                          you'll want more salt, it's traditionally nearer 2.5% than 1.8.

                          Also a lot less meat and a lot more bread - the traditional british banger is essentially a bread product flavoured with some meat, lots of salt, bugger all spices and plenty added fat and water.

                          And it's one reason I started making my own sausages :-)

                          Also make sure you grind your mixture very fine (as near hard frozen as your grinder can take) and mix it until it binds. Otherwise all the water and fat will simply pour out when you cook it.

                          Traditional bangers have a spongey texture with no discernible bits of actual meat.

                          I used to think, they were a result of meat rationing during the second world war - but I've seen recipes from victorian times that are basically identical: ie a bread roll with lots of fat and water and a little meat.

                          So it's most likely they are a victorian invention for people who couldn't afford actual meat in their sausages.
                          Also spices were very expensive back then, so they used very little. You needed a lot of salt as that was your primary preservative and there was no refridgearation back then, so 3% or higher salt content would have been common.

                          I guess they have their place and millions of tons are still consumed in the uk every year.
                          But to me they are more a bread product than a meat product :-)
                          Give it a try.Its the closest thing to a traditional banger(Irish style anyway,i find our sausage are a little spicier,not hot spicy but more going on than our British neighbors) that i have made.I have previously for another recipe tried to make the rusk myself to crumb to in all honesty its not worth it.

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                          • #14
                            Originally posted by Ronan View Post
                            Give it a try.Its the closest thing to a traditional banger(Irish style anyway,i find our sausage are a little spicier,not hot spicy but more going on than our British neighbors) that i have made.I have previously for another recipe tried to make the rusk myself to crumb to in all honesty its not worth it.
                            Ya mean the folks that boil their beef?
                            Mark
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                            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                            Smoked-Meat Certified Sausage Head!

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                            • #15
                              Do you mean like corned beef?That would be the only boiling beef and thats more Irish-american than Irish all thought we do boil ham and bacon(large joint of back bacon)

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