Bangers

These easy made-from-scratch bangers, or sausages, are a British staple and full of spices, fatback, veal, and pork butt for tons of flavor.

• Preparation Time: 60 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 10 mins
• Calories: 345 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 1 teaspoon onion powder
• 2 tablespoons garlic powder
• 3 pounds pork butt roast
• 2 tablespoons dried sage
• 2 teaspoons ground thyme
• sausage casings
• 1 pound veal
• 1.5 tablespoons salt
• 0.5 pound fatback, diced

Recipe Instructions

Step 1

Cut pork and veal into 1-inch cubes and set aside.

Step 2

Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.

Step 3

Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.

Step 4

Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.

Step 5

Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.

Step 6

Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.

Step 7

Twist into links of desired size as casing fills. Tie off other end after final link.

Step 8

Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.