|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest.
1/2 pound lean ground pork
1/2 pound ground veal
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon mace
1/4 teaspoon fresh thyme, minced, or 1/8 teaspoon dried thyme
1/4 teaspoon fresh marjoram, minced, or 1/8 teaspoon dried marjoram
2 teaspoon fresh sage, minced, or 1 teaspoon dried sage
1 teaspoon lemon zest
1 large egg
4 feet prepared hog casings
Gather the ingredients.
Combine ground pork, ground veal, pork fat, and bread.
Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg.
Knead into pork and veal mixture.
Stuff sausage mixture into prepared casings, compacting firmly.
Prick any air pockets with a pin. (Store raw sausages in the refrigerator up to 3 days. Freeze up to 3 months.*)
To serve, poach, braise, or fry the bangers.
Pair with mashed potatoes and enjoy!
- To get perfect fine-grated lemon zest, use a zester.
- Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.