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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.
7 ½ pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 ½ tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water
1 pint water
Grind the meat and fatback through a ⅜ plate. Mix the herbs and seasonings in the water and chill. Using a food processor purée the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs. Chill meat mixture. Using 28mm casings, stuff the mixture into 1 inch links and refrigerate.
Grill, sauté, or cook in the oven, as you prefer and serve at once.