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This is a Cumberland style banger owing to the mix of seasonings.
I used a 2.5 lb. Picnic roast (Pork shoulder) and ¾ Lb. of a pork steak with a lot of fat. I’ve also used 3.0 Lbs. pork shoulder blade steaks with plenty of fat.
Rusk (Bread Crumbs)
I made rusk from scratch with baking powder and no yeast. Using rusk is the traditional way of making bangers. However, a coarse panko can also be used. The purpose for the rusk is to bind the meat and fat and retain the juices in the sausage.
135 gr. flour
80 ml. cold water
1.5 tsp. baking powder
dash of salt
Mix all in a bowl and form a dough ball. Roll out the dough to ¼ inch. In 450° oven bake 10 minutes. Slice the dough in ½ lengths, lower the over to 375° another 10 minutes. If they aren’t dry enough bake another 5 minutes on 275°. Run bread through a food processor grating blade.
136 grams of rusk (bread crumbs)
204 grams of cold water
Mix the water and crumbs together and place in a refrigerator for at least an hour to soak up the water.
Standard hog casings packed in salt. Two casings covered three lbs. of pork. Soak the casings in cold water and change out the water several times. They should soak at least an hour.
In a jar mix these seasonings. Use 2.25 teaspoons of seasoning per pound of pork.
3 tsp. sea salt
2 tsp. white pepper
1 tsp. onion powder
2 tsp. dried thyme
1 tsp. dried sage
½ tsp. mace
½ tsp. nutmeg
1 tsp. ginger
Cut the pork into small squares and run through a meat grinder.
Add the rusk and the seasonings and by hand mix the ingredient well. Make sure to incorporate the seasonings evenly, or you might get too much seasoning in one section and not enough in another. You can also use a Kitchen-Aid with the paddle and mix on low until it looks mixed.
Before stuffing the casings place the pork in the frig at least an hour to let all the ingredients merge and the meat to get cold. Make a sausage patty and cook it on the stove to see if the flavor is to your liking. It is far better to go easy on the salt and pepper initially and adjust later after you have sampled the meat. Once the seasoning is added, there is no way to take it out.
Stuff the casings and then twist the stuffed casings into sausage lengths ~4 inches. Place them in the frig overnight. They need a baste in the seasonings overnight and maintain the form of the casing.
I used a corn holder to poke 6-to-8 pinholes in the sausage. This is done to keep the sausage from splitting and popping open. Fry the sausage 5 minutes on each side in oil to brown. Bake in a oven 20 minutes on 350º. Serve over mashed potatoes, sautéed onions in butter and cover in brown gravy.
As of 6/6/21