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  #1  
Old 10-18-2017, 11:16 AM
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Default 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)
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  #2  
Old 10-18-2017, 11:32 AM
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Looks good, I need do a sausage day!
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Old 10-18-2017, 11:32 AM
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Thanks for the recipe saved to my recipe folder for use one day!
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Old 10-18-2017, 06:50 PM
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Thanks for the recipe, i'll give it a try.
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Old 10-18-2017, 06:51 PM
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I have looked for a quality banger recipe for some time.. I will give these a shot..
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Old 10-18-2017, 06:57 PM
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Very interesting. Will keep this mind as well.
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Old 10-18-2017, 07:17 PM
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don't really have any input. But I laugh when bang her and sausage are in the same thread.
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Old 10-19-2017, 05:17 AM
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Like Ken, I have been searching for a good banger recipe....guess we'll be giving this a try.
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  #9  
Old 10-19-2017, 07:46 AM
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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 :-)
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  #10  
Old 10-19-2017, 04:28 PM
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i like that recipe!
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  #11  
Old 10-19-2017, 05:40 PM
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Quote:
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!!

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  #12  
Old 10-19-2017, 05:51 PM
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hee hee hee!
I'd banger and mash.....
Sounds like a night at the casino!!
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  #13  
Old 10-20-2017, 05:59 PM
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Quote:
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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Old 10-20-2017, 08:12 PM
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Quote:
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?
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Old 10-21-2017, 08:46 AM
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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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Old 10-21-2017, 08:54 AM
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Quote:
Originally Posted by Ronan View Post
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)
No, the English! Just a kick in the shins for Alex!

My first trip over 1978, the food was .....not great. We toured mostly in England. Some in Ireland, the food was better there!
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