This is not what you think, folks. A banger is a British sausage, and they’re goooood.
- Dressed for the indoor weather
Last Saturday afternoon, a bunch of folks from my local Vermont area got together at the home (or rather, in the garage) of friends Charles and Carol Cooley, who very graciously hosted a sausage-making workshop. As in, from recipe to finished product.
- These sausages are going to be GOOD
Together, we made:
- Lamb, Ginger and Fruit sausage
- Polish Kielbasa
- Italian Sausage with Wine and Cheese
- British Bangers (there they are again!)
- Chorizo, Red Wine and Brandy sausage, and
- Basic Breakfast sausage
- Apricots and cranberries!! Oh my.
We started with the cubed meat – which I had cut up before, because who wants to watch anyone (even the best-looking butcher) chopping away for an hour.
I explained how to grind the meat, and what kind of utensil is best for this … because you can bet that not everybody owns this Mother of All Grinders.
- It's so easy.
Here's what you get:
- Two kinds of meat, for wonderful sausages.
After the meat was ground, we added the various spices, and everyone had a turn mixing. With bare hands in a very cold garage. Luckily, the lovely Carol had hot cider to warm us all up. This is the lovely Carol mixing sausage meat.
- Cole and Carol's cold fingers
And this is the masked sausage mixer, ready to attack that meat.
- Oooo, scary masked man.
Everyone decided to get into the act ... can't stop these Vermonters.
- Let's all mix!
The peanut gallery ...
- Egging on the butcher.
Then I demonstrated how to flush the hog casings, to make sure they were absolutely clean. These are hog casings (try not to retch):
- Long and white, and very very clean.
And finally, we actually stuffed sausages...
- Stuff me.
- Ta Dah!
With a taste test for all.
- Eat me NOW.
It was fun, and everyone went home with ten pounds of lovely delicious sausages.
And as a reward to you for reading this far, here’s the recipe for British Bangers:
6 lbs fresh pork butt
4 tsp salt
4 C fresh bread crumbs
3 tsp ground white pepper
¾ tsp ground mace
¾ tsp ground coriander
1 tsp nutmeg, ground
6 egg yolks, beaten
1 sausage casing, hog, narrow
PS: If any of you are interested in hosting your own sausage workshop, leave a comment on this blog and we'll get back to you. Lots of fun.