Good day all,
Went to the Irish Festival here in DFW and got mew in the mood for some bangers and mash or maybe toad in a hole. I have a bag of banger mix but I running into not much info on the fine touches.
Any one here made them before? I have a Boston butt (2 lbs) for this. Does it need a coarse grind? Fine? do you mix it until completely immulsified or just fuzzy?
Any other pointers would be appreciated.
Thxs,
Jim
Never heard of bangers and mash, but I assumed it was some type of meat and mashed taters. I googled it and man some of the pics that came up look delicious. Most had some sort of brown gravy all over the sausage and taters. Mmmmmmmmmmmm.
That would be onion gravy and it is mega yum.
Jim
Bangers and mash set in a dinner plate sized Yorkshire pudding with onion gravy ......... heaven! ;)
I tend to use a pretty coarse grind when making bangers but others like them finer ground, something of a matter of personnal choice. I don't get to make them as often as I would like but the local shops around here do have some good British and Irish bangers available, never as good as home made though. :)
Have a look at:
www.sausagemaking.co.uk/
They will also answer email queries.
Something to get you started, these are similar were the first ones I ever tried making:
http://www.food.com/recipe/irish-sausages-bangers-239849
Manxman;
Thanks for the link to the Bangers recipe. I have a friend who has been hounding me for years to make some.
Thanks Manxman for the links also. I've had them a few times here at a local Irish bar/pub. Never thought about making them, but are now on "the list". Thanks Drac for bringing it up too!
I used Rytek Kutas' recipe awhile back and it was a little salty so I had to run to the store after the fry test and get more pork. My advice would be hold back a TBS on the required spice/salt mix and add it later if you need it or have a pound of ground pork on hand ;)
Thanks manxman.
Dropped them a mail. If I don't hear anything by tomorrow I'll wing it.
Jim
I didn't know Kutas' book had that recipe. I didn't think about looking under the "E's". I reduce the salt in all of Kutas' recipes (except those for dry cured sausage).
Manxman;
After looking at the recipe, do you add the full 8 ounces of fat?
QuoteAfter looking at the recipe, do you add the full 8 ounces of fat?
Went back and checked the notes I made at the time as it was a while ago, from these it looks like I made around double quantities (i.e around 3lb lean pork etc) of everything except I kept the quantity of pork fat approx the same (10oz) and cut back on the double quantity of breadcrumbs a tad.
I also used different casings as I didn't have pork casings to hand.
These were some of the first pork bangers I made, I have made quite a lot of beef and pork sausages since but generally prefer pork and can find some more recipes if needed.
Here is another link for bangers http://estores.wws5.com/stuffers.com/wecs.php?store=stuffers&content=sausage_recipes.html (http://estores.wws5.com/stuffers.com/wecs.php?store=stuffers&content=sausage_recipes.html). I haven't tried these so I can't speak to how they turn out.
Manxman;
Thanks.
JZ;
I'll download the recipes later and take a look at them. Thanks.
Quotelooks like I made around double quantities (i.e around 3lb lean pork etc) of everything except I kept the quantity of pork fat approx the same (10oz)
Habs:
Not made any bangers for a couple of years so been back through all my notes and after playing around with different ratio's looks like I settled on 2/3rds lean pork and 1/3 pork fat.
Equated roughly to 50:50 lean pork:pork belly.
My favourite is the Cumberland sausage, need to find time to make some more! ;)
Manxman;
That ratio looks good. I will definitely give this one a try.
Got them done. Lost about 1/2# due to the plastic tube fracturing. Didn't trust getting all the plastic slivers out.
Started with 2 1/4# of a Boston butt. Also decided to give the 32mm collagen to see how they differ from natural casings -
(http://img571.imageshack.us/img571/2121/bangers01.jpg)
Got 8 out of it. Should be enough for 4 meals of bangers and mash -
(http://img826.imageshack.us/img826/2253/bangers02.jpg)
Jim
Be interesting to see them cooked and cut.
Well here is the results -
(http://img593.imageshack.us/img593/1536/bangers03.jpg)
Unfortunately while they tasted good the casings didn't work. As was said in the movie Galaxy Quest "And it exploded."
They first popped through the end and than blow away the casing. Casing shank to postage stamp size.
I did cheat on the gravy though. I used a can of french onion soup thickened with corn starch. Turned out surprisingly good.
Jim
Drac, thats why there called bangers, seriously, they bang when you cook them, thats how you now their done. :)