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This is a Cumberland style banger owing to the mix of seasonings.
I use 3.0 Lbs. pork shoulder with plenty of fat. Run through the meat grinder on the largest blade. Put the mixture in the freezer for 30 minutes and then grind again through a small die.
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 and then the processor blade to make the rusk fine.
Add the rusk 45 g. per pound and 3.5 tsp of seasoning per pound to the meat in a KitchenAid mixing bowl with the meat and 67 g. of water per pound. Mix one pound at a time for 3 minutes and then by hand until the meat gets like a stringy pate. Place it in a 1 Qt. freezer bag and leave in the frig overnight.
Standard 32-35 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 3.5 teaspoons of seasoning per pound of pork.
4 tsp. sea salt
3 tsp. white pepper
1 tsp. onion powder
3 tsp. dried thyme
1 tsp. dried sage
1 tsp. mace
1 tsp. nutmeg
1 tsp. ginger
You will have extra but it is better to have more to adjust the taste the next day during the second mix.
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. Either slowly boil then fry or slowly fry the sausage 5 minutes on each side in oil to brown. Bake in a oven 30 minutes at 350º. Serve over mashed potatoes, sautéed onions in butter and cover in brown gravy.
As of 10/12/2021