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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Banger Seasoning:
5 teaspoons ground white pepper
2 ½ teaspoons mace
2 ¼ teaspoons salt
2 teaspoons ground ginger
2 teaspoons rubbed sage
½ teaspoon nutmeg
Sausage:
2 ½ pounds boneless lean pork shoulder, cut in cubes
1 pound fresh pork fatback, cut in cubes
1 ½ cups dry bread crumbs
1 ¼ cups chicken broth
3 ½ teaspoons banger seasoning
Grind pork and fat together using fine hole disc of meat grinder. Add banger seasoning. Mix well. Grind again. Force mixture into casings and tie in 4 to 5 inch lengths.