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This is not what you think, folks. A banger is a British sausage, and they’re goooood.
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.
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
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.
Here's what you get:
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.
And this is the masked sausage mixer, ready to attack that meat.
Everyone decided to get into the act ... can't stop these Vermonters.
The peanut gallery ...
Then I demonstrated how to flush the hog casings, to make sure they were absolutely clean. These are hog casings (try not to retch):
And finally, we actually stuffed sausages...
With a taste test for all.
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.