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Sausages......
Can anyone point me to a good recipe for plain old Bangers (Pork Sausages)?
We have an English shop fairly near us that supplies us with (secret) sausages (they're not supposed to sell frozen food) and they're okay, but a bit fatty and expensive, so I thought I'd try to make my own. I HATE American sausages, they just don't do the trick with beans and mash. I suppose I would need a sausage machine and casing too...can anyone help or has anyone tried to make their own? An added comment...nothing to do with the above....for anyone homesick for British weather, we went back for 3 weeks to put our house in London up for sale and it rained everyday solid...PLUS it was bloody freezing...we were so glad to get back to some warmth and sunshine. Cheers all |
Re: Sausages......
Originally Posted by joyceygreen
(Post 5120978)
Can anyone point me to a good recipe for plain old Bangers (Pork Sausages)?
We have an English shop fairly near us that supplies us with (secret) sausages (they're not supposed to sell frozen food) and they're okay, but a bit fatty and expensive, so I thought I'd try to make my own. I HATE American sausages, they just don't do the trick with beans and mash. I suppose I would need a sausage machine and casing too...can anyone help or has anyone tried to make their own? An added comment...nothing to do with the above....for anyone homesick for British weather, we went back for 3 weeks to put our house in London up for sale and it rained everyday solid...PLUS it was bloody freezing...we were so glad to get back to some warmth and sunshine. Cheers all |
Re: Sausages......
Originally Posted by joyceygreen
(Post 5120978)
Can anyone point me to a good recipe for plain old Bangers (Pork Sausages)?
We have an English shop fairly near us that supplies us with (secret) sausages (they're not supposed to sell frozen food) and they're okay, but a bit fatty and expensive, so I thought I'd try to make my own. I HATE American sausages, they just don't do the trick with beans and mash. I suppose I would need a sausage machine and casing too...can anyone help or has anyone tried to make their own? An added comment...nothing to do with the above....for anyone homesick for British weather, we went back for 3 weeks to put our house in London up for sale and it rained everyday solid...PLUS it was bloody freezing...we were so glad to get back to some warmth and sunshine. Cheers all |
Re: Sausages......
It took 6 years before I would touch US sausages ..... then Kate was BBQing Italian Sweet sausages one day and talked me into trying one in a roll like a hot dog............... I am now addicted to them......... better than any Linconshire banger :)
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Re: Sausages......
Originally Posted by Patrick Hasler
(Post 5121413)
It took 6 years before I would touch US sausages ..... then Kate was BBQing Italian Sweet sausages one day and talked me into trying one in a roll like a hot dog............... I am now addicted to them......... better than any Linconshire banger :)
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Re: Sausages......
Originally Posted by Patrick Hasler
(Post 5121413)
It took 6 years before I would touch US sausages ..... then Kate was BBQing Italian Sweet sausages one day and talked me into trying one in a roll like a hot dog............... I am now addicted to them......... better than any Linconshire banger :)
Whatever is a US sausage? I only know of US breakfast ones and that can't be what you are talking about. The only other sausages would be either German, Polish or Italian. P.S. I have had bangers both here in New York and in Ottawa, Canada. They were enjoyable. I've also had the beans UK style but prefer by sugary US ones. |
Re: Sausages......
Originally Posted by Rete
(Post 5121712)
Whatever is a US sausage? I only know of US breakfast ones and that can't be what you are talking about. The only other sausages would be either German, Polish or Italian.
P.S. I have had bangers both here in New York and in Ottawa, Canada. They were enjoyable. I've also had the beans UK style but prefer by sugary US ones. |
Re: Sausages......
Originally Posted by southern comfort
(Post 5121946)
US sausage is all the german polish italian ones etc ....our food is from all the countries of origin and assimilated into the culture nothing like a german Bratwurst cooked in beer
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Re: Sausages......
Originally Posted by southern comfort
(Post 5121946)
US sausage is all the german polish italian ones etc ....our food is from all the countries of origin and assimilated into the culture nothing like a german Bratwurst cooked in beer
No comment about the 'Italian' sausage that they provide here. The closest to a 'Banger' would be their 'breakfast' sausage e.g. by Bob Evans...but it doesn't do the trick with mash and beans (got to be Heinz) and would be worse if I used them in Toad in the Hole. So that's why I am resorting to making my own, not that I'm a great cook or anything, but I'll give it ago. I reckon I could make a batch and then freeze them. Thanks for the recipe link, If it works I'll let you all know...:thumbup: |
Re: Sausages......
Originally Posted by Patrick Hasler
(Post 5121413)
It took 6 years before I would touch US sausages ..... then Kate was BBQing Italian Sweet sausages one day and talked me into trying one in a roll like a hot dog............... I am now addicted to them......... better than any Linconshire banger :)
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Re: Sausages......
I'm with you on the lack of good old bangers over here. Although I did try a 'traditional pork' sausage from my local HEB which was as close as I reckon I'm going to get. I would definatly eat it again.. :D
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Re: Sausages......
Originally Posted by Rete
(Post 5122018)
I'm German and the only way my mother would prepare bratwurst was to boil it (if not prepared cooked) and then fry it in butter. A slab of dark German bread with butter, a little potato salad and you had a meal.
http://www.wurstkuchl.de/index.php?id=3&L=1 btw their apple strudel is to die for :wub: |
Re: Sausages......
The Great British Sausage.
The Recipe "These sausages can contain only 25 per cent real meat with the rest being made up of an unappetizing mix of water, pork fat, rusk, potato starch, soya protein concentrate, sodium, guar gum, antioxidants, sodium metabisul-phate and cochineal - all finely minced together. "In fact the producers have to add pork fat to the mix to give the sausage any bite at all. And it doesn't stop there," From an article in the 'Independent' |
Re: Sausages......
Originally Posted by surly
(Post 5122484)
The Great British Sausage.
The Recipe "These sausages can contain only 25 per cent real meat with the rest being made up of an unappetizing mix of water, pork fat, rusk, potato starch, soya protein concentrate, sodium, guar gum, antioxidants, sodium metabisul-phate and cochineal - all finely minced together. "In fact the producers have to add pork fat to the mix to give the sausage any bite at all. And it doesn't stop there," From an article in the 'Independent' our local butchers in the uk makes his own sausages using a 100% rougher courser cut mince which is delicious and made with 100% meat... 80% lean meat with the remainder made up of fatty meat (eg belly pork if making pork bangers) to enhance the delicious flavour;) in commercial sausages they make a very fine mince to diguise fatty low quality meat....oh yes i've studied bangers over the years :D |
Re: Sausages......
Originally Posted by TruBrit
(Post 5122526)
fwiw don't believe all you read in the papers ;)
our local butchers in the uk makes his own sausages using a 100% rougher courser cut mince which is delicious and made with 100% meat... 80% lean meat with the remainder made up of fatty meat (eg belly pork if making pork bangers) to enhance the delicious flavour;) in commercial sausages they make a very fine mince to diguise fatty low quality meat....oh yes i've studied bangers over the years :D A sausage just made from 100% meat probable won't have a lot taste. |
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