Making some bangers

[Drac]

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

[mikecorn.1]

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.

[Drac]

That would be onion gravy and it is mega yum.

Jim

[manxman]

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

[Habanero Smoker]

Manxman;

Thanks for the link to the Bangers recipe. I have a friend who has been hounding me for years to make some.

[SiFumar]

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!

[Keymaster]

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 ;)

[Drac]

Thanks manxman.

Dropped them a mail.  If I don't hear anything by tomorrow I'll wing it. 

Jim

[Habanero Smoker]

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?

[manxman]

After 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.

[JZ]

Here is another link for bangers 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.

[Habanero Smoker]

Manxman;

Thanks.

JZ;

I'll download the recipes later and take a look at them. Thanks.

[manxman]

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)

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!  ;)

[Habanero Smoker]

Manxman;

That ratio looks good. I will definitely give this one a try.

[Drac]

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 -



Got 8 out of it.  Should be enough for 4 meals of bangers and mash -



Jim