Butterfly Cottage bangers (british style sausages)
Today we made something nice to eat,
Healthy and filling, a right good treat,
with herbs, spices, rusk, salt and meat,
A British banger, a taste you can't beat.
Stick it in a roll or in a Yorkshire pudding,
have it on plate with bacon and beans, also a good un,
a fried egg with a lovely runny yolk,
Sausages for breakfast, it's no joke.
Banger and mash with gravy on top,
Don't forget the veg, there has been a good crop,
Watch our video and try our sausage,
lets hope it's the best, from Butterfly Cottage.
Poem by Penny Day 28/01/2021
Recipe:
2.7kg of pork shoulder (lean version)
or change a quarter of the shoulder for belly pork
45g sea salt
7g Fresh sage
5g Rosemary
10g black pepper
2 bay leaves
2 cloves
1tsp nutmeg
150g rusk or stale bread or crackers
2-3m of sausage casings (depends on the size)
Method:
Blitz all the dry ingredients and herbs together in a blender.
Cut the pork into strips and grind in a mincer on your required thickness.
Mix everything together thoroughly - pass through mincer again if you like finer ground sausages.
Fill your sausage casings using a sausage adapter on your grinding machine or use a funnel and wooden spoon if you don't have one.
Make them into links or Cumberland style rings.
Enjoy a delicious sausage or two!
If you do not have a mincing machine, you could always buy a ground mince of you choice and add the salt and seasoning the same way. You can the use the funnel filling method as mentioned above. As long as you keep the ration of meat to salt the same, try experimenting a bit.
Gordon Ramsay Makes Quick & Easy Bangers & Mash | Ramsay in 10
Gordon's back at home this week cooking a British Classic, Bangers and Mash, trying to achieve it in under 10 minutes...but will he do it??? This week he'll also show you how to make a delicious mashed potatoes without any butter! If you enjoy Ramsay in 10, be sure to post your recipes on Instagram and Twitter and tag Gordon. Who knows....he may even post it!
Full Recipe here:
INGREDIENTS:
PORK SAUSAGE
POTATOES
RED ONION
GARLIC
CHIVES
ROSEMARY
BEEF STOCK (OR ANY STOCK)
OLIVE OIL
WORCESTERSHIRE SAUCE
BALSAMIC VINEGAR
GRAIN MUSTARD
SMOKED SALT
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Instagram:
Twitter:
Facebook:
#Cooking #CookwithMe
Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
Music:
Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
How To Make Sausages.Pork Sausages.#SRP
Sausage Making.How to make traditional,Butchers.Pork Sausages,using the very best ingredients to make a high quality,high meat content,Natural Pork Sausage,The great British banger never looked so good,Showing the whole process from start to finish.many thanks
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
How to make British Bangers. Recipe Included!
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Here it is one of the most famous sausages to come out of Great Brittan. The British Bangers, aka Bangers.
Now a famous pup food served with creamy potatoes or Yorkshire puddings and gravy.
Here is the recipe as promised and as I mentioned in the video some Bangers might have more or less of these ingredients.
Salt 18g/kg
White Pepper 3g/kg
Sage 2g/kg
Mace 2g/kg
Ginger 3g/kg
Binder or Bread Crumbs 10g/kg
Ice 100g/kg
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks for watching!
BRITISH Bangers and Mash!
#Shorts #British #Scran #Foodie
Yeah so the full breakdown and video is actually already uploaded as a long vid on my channel.
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