Traditional British Breakfast Fare Ingredients

karadekoolaid said:
For me, the secret to a decent banger is the herbs. And the rusk.
And the eating, of course, with a generous portion of Colman's mustard!
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I'll be grinding today and then another night in the fridge before stuffing. I'll have right about 3 lbs. to stuff and I've hydrated around 6' of casing.

The casing is rehydrating well. Here's when I first put it in the ACV.
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Now it's like this.
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Banger processing is moving along. The meat smells spiced for sure but it's not a smell I'm familiar with. Never had this type of sausage before either...

Grind pass 1, mix in fat too.
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Pretty coarse.
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Grind pass 2.
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I figured 3 lbs but the 6 oz. is the water I added for dispersion. 👍
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Back in the frig overnight to chill for stuffing.
 
Barriehie said:
Banger processing is moving along. The meat smells spiced for sure but it's not a smell I'm familiar with. Never had this type of sausage before either...

Grind pass 1, mix in fat too.
View attachment 122147

Pretty coarse.
View attachment 122148

Grind pass 2.
View attachment 122149

I figured 3 lbs but the 6 oz. is the water I added for dispersion. 👍
View attachment 122150

Back in the frig overnight to chill for stuffing.
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I always like to fry up a small bite sized piece in case I need to adjust salt- or spices.

I di think next time you go to Atlanta you should stop in and buy a banger at the British shop just so you'll know what it's supposed to taste like. That's how I figure out my copycat recipes.
 
JAS_OH1 said:
I always like to fry up a small bite sized piece in case I need to adjust salt- or spices.

I di think next time you go to Atlanta you should stop in and buy a banger at the British shop just so you'll know what it's supposed to taste like. That's how I figure out my copycat recipes.
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Definitely! This time around I'm following, precisely 🤫, the banger recipe as published by the English Breakfast Society website. I thought about frying some up but this is a recipe I'm not changing.
 
TastyReuben said:
My grandad would eat it raw and tell my dad what it needed. Reach right in and get hunk and chew it up.
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I'm not about to eat raw pork! I've eaten slightly underdone pork tenderloin and supposedly it's fairly safe to do so in this day and age (other than some guy who got sick with trichinosis not long ago) but I don't like the taste.
 
Yep. Me eating raw meat was a much younger and bolder person. I'm at the health insurance age now. 😁

Really, I don't salt anything until the very end unless I'm cooking beans; have a feel for that I've cooked so many. Hard to undo salt.
 
British sausages do vary wildly. I mean the outline is the same but the results can be so different it’s crazy.
The British supermarket I live near in Spain do 10+ varieties of British and Irish sausages. All disappointingly awful!

I’m 100% with JAS_OH1 (and Yotem Ottolenghi) a weeny patty in a tiny frying pan can save a lot of disappointment!
 
SandwichShortOfAPicnic said:
British sausages do vary wildly. I mean the outline is the same but the results can be so different it’s crazy.
The British supermarket I live near in Spain do 10+ varieties of British and Irish sausages. All disappointingly awful!

I’m 100% with JAS_OH1 (and Yotem Ottolenghi) a weeny patty in a tiny frying pan can save a lot of disappointment!
Click to expand...
I've never had any British sausage so until I manage some from a specialty shop I'm flying blind. This go 'round is "by the book". At least they're open I have appears credit worthy. 🤷‍♂️
 
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