Traditional British Bangers

Contrary to stereostyles, British cooking actually uses a lot more spices than are typically used in much of Continental Europe. Bangers are a good example of this. Although in theory they can be spiced with anything (or not at all), the bangers we normally enjoy in pubs are seasoned with a lively and sophisticated spice mixture.

Sausage making is a rewarding pass-time. It can make quite a mess and so you want to plan on time for cleanup (especially true when cleaning the grinder) but it is also quite rewarding because of the way it demystifies so many of the dishes we have around us.

Note the imperial amounts are a bit less than the metric but proportions are about the same.

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Recipe: (makes quite a lot of sausage)
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2kg (4 lbs) pork shoulder (boneless)
500g (1 lbs pork fat
230g (one heaping cup) crushed ice
2T salt
2t onion powder
2t ginger
2t ground nutmeg (or use 1t freshly ground)
2T freshly minced sage
2T white pepper
15-20ft hog gasings. 30ft to be safe if you don't want left overs to make scotch eggs with.
1 cup homemade coarse bread crumbs from twice-baked bread
500ml (2c) ice-cold water

Cut the meat and fat into cubes and set in the freezer for 1/2 hr (keep the crushed ice in there too).

Grind fat, meat and ice cubes together through the medium die. Set back in the freezer for another half hr.

Grind the mixture again through the fine die.

Using a paddle attachment on a stand mixer, mix the meat, seasonings, and water together until the mixture is ell mixed and the meat breaks down into individual threads.

Stuff the sausage casings, forming links (I rotated the same way each time which works ok if you are only going to pick up the whole set at once.

The sausages are then poached in hot but not boiling water until they cook through. I found that I then had to pierce the sausages and let them drain.

The sausages are then fried and served hot.