English Bangers

2 ½ lb Pork Butt (Heritage is always BEST!)

 ½ lb Pork Fat (Enough for 75/25 Pork/Fat mix)

1 ½ cup Dry Bread Crumbs

1 ¼ Chicken Broth

 

Banger Seasoning

2 ½ tsp Mace

2 tsp Rubbed Sage

4 tsp White Pepper

2 ¼ Kosher Salt

½ tsp Nutmeg

 

Directions

  1. Cut pork into 1 in. cubes to fit meat grinder.
  2. Season Pork with 3 ½ Tsp of Banger Seasoning. Chill 30 minutes in fridge
  3. Grind pork and fat together using larger hole disc of meat grinder.
  4. Place pork in fridge for 20-30 minutes. Fry up small patty and taste.
  5. Grind pork/fat through fine hole disc of meat grinder. Season meat additional if needed at this stage.
  6. Mix well with either hand or paddle on mixer.
  7. Force mix into casings and tie in 4-5 inch lengths.

 

EAT AND ENJOY!!

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