Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
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- Опубліковано 28 лют 2020
- A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
Music:
Opus One by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
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When I was in Yorkshire in 1978 I had a breakfast sausage so good I still salivate thinking about it to this day.
Try Bothams of Whitby-my all time favourite!!-I think you can order their stuff on line.
@@trevorstephenson191 Thanks for the idea. People often talk about how bad English food is. Yes, it may not be haute cuisine, but if you want a meal to stick to your ribs and get you through the day there are few to equal it. And I found the desserts and pastries to be heavenly.
@@cindystrachan8566 I've never heard anyone call British food terrible 😲 They have all my favourite food.
@cindy lol 😂Cindy ! Keep it clean 😂😂
If you had came to Cumberland you would have had better than that.
What a legend and a brilliant video, thank you. I've been making Cumberland sausages for years but have been craving a traditional banger and tomorrow is the day 😋😋😋
Love that you tell us the percentages of the ingredients. Its great that you measure everything in grams not a volumetric measurement and use rounded numbers, not the odd numbers that have been converted from 'cups' or tablespoons. It's so much easier for scaling up or down.
You're welcome, pleased it helped. Let me me know how you get on if you make these :)
G'day CE, Just wanted to let you know that this recipe of yours gave us the great British banger taste exactly like ones we enjoyed so much when we lived in the UK many years ago.
I'm a retired Chef and, of course, we have some fantastic meat products, especially down here in Tasmania, but we've often missed the unique flavour of good British bangers.
Luckily, we have an excellent local butcher who has made snags, from my recipes, for us in the past. I can't wait to taste a batch of your Bangers!
Thanks so much for this recipe!
Cheers, Bill H.
I just made it,🎉
We are so pleased especially my husband..❤️.. thank you for this.. very simple, and easy to follow!
BRAVO BRAVO BRAVO at last someone who has described the mysterious process of linking sausages....I'm 61 and it taken this long to at last understand and I truly thank you X
No worries Nick. Pleased it was helpful
Spot on video - a simple explanation & just what I want before my first attempt.
Thanks so much for explaining and showing how to link your sossies together, I've always struggled with that but you've made it so easy to do now
Awesome 💥
Very well explained and instructional video. Thank you for sharing this.
Great video. I had been waiting for this one. Very clearly explained. Was a great watch. Cheers
Thanks Paul. Hope it helps, let me know how you get on
Great video and your demonstration on how to link the sauages id the best I have seen on my search on UA-cam.
Straight forward and simple! Thanks!
Married to a Londoner, live in Florida....made these for him. He hates pepper so I cut that down and added .2% of sage with the rest of the spices. He LOVES them AND loves me again! Thanks for such an easy recipe!
Best one I've seen so far. Made these and they top notch. Although I make my own rusk and used that instead
Just found this video.
Absolutely great, my father was a butcher, (retired 50 years ago), he used this antique horizontal sausage machine, made of cast iron, enamel painted red and white.
He used rusk instead of breadcrumbs, otherwise identical recipe to yours.
I was taught to link the sausages, in 3's though.
Happy days, thank you for reviving such happy memories !
Cheers and you're welcome! Do you still have that machine? Sounds very cool! I link my chipolatas in threes and depending on how many I make sometimes my sausages. The double linking method is easier to show beginners. I'll be doing a Thai sausage recipe soon and may show the triple linked then. Thanks for stopping by, appreciated and I'm very happy I conjured up some memories! Food has an amazing and unique way of doing that :)
Superb video and recipe. So easy to follow .Very good to have also given the percentages.Well done sir. Like a Boss.
Excellent video. Thank you. Regards from Canada.😊🇨🇦
Thank you for the recipe. It tastes yummy!
They say that Brittish food is bad but I've had this and I love it, It's like I can smell the golden brown frying skin through the monitor.
Thank you for using weights and ratios 👍
No problem, I find it the most accurate way to measure :)
@@CulinaryExploration
Love your cooking 😋😋😋😋😋😋👍👍👍👍👍👍👍👍👍
Hi mate, thanks for your quick and helpful response , will be onto it this coming week 👍👍🇬🇧
No worries, let me know how you go!
Great video. I use the sausage attachment on my Kenwood Chef....you need 2 people for that job! Good tip re not tying the end first. I usually run the tap, through my casings, as well as soaking them.
they look amazingly good im sure they tast divine
I made these today. Followed recipe exactly. The test was great so can't wait until tomorrow. I also did the same again but added 300ml of nice ale to the breadcrumbs, again the test was lovely.
Cheers fella.
The test cook is just enough to tease you while waiting for them to rest. Let me know your final verdict. Cheers, Philip
loving your cooking video's
Finally a easy explained sausage linking. Thankyou
My pleasure 😊
Thank you for video, very informative and helpful 👍
Live in the USA and British by birth. Made this from scratch today and absolutely delicious. Just like I remember. Thank you for using percentages, easy to translate into US measurements. Brilliant!
Awesome, cheers Kim!
1980 I was 16 and a trainee butcher working in Mathews butchers Sudbury suffolk uk . We sold the best sausage ever , they were made by an old German guy for the company . It was his secret recipe .
Hi from the other side of the Channel ! Thank you very, very much for sharing this recipe ! We love these sausages, which are really so "british". Each time we go to UK we have some with our breakfast, and this is really a delight ! We used to bought many before getting aboard the ferry. Now thanks to you, I'll be able to
prepare them ! Great recipe ! Ican't wait to give it a try :-) François from France
Let me know how you get on!
Culinary Exploration With pleasure! Enjoy your evening 😊
try a piping bag with steel nozzle. if only doing a few.
Can't fault you on that process cobber, we use exactly the same process in our snag making. Nice one.
If you don't have a sausage-maker you can still use this recipe to make great meatballs.
Or, even better, sausage rolls.
I was a Butcher for years back in Australia & owned my own Butcher Shop before I moved to USA,... Australian & English Sausage is very different & the inclusion of a filler in the form of bread crumbs or flour or rice flour for gluten free but these are important for the flavor & texture.
Just subscribed, can't wait to put this together, thank you for the recipe, hardest part where I live, will be finding pork belly, but I will.
Thanks for the sub! Let me know how you get on :)
Fantastic, thank you
I left the UK to move to Romania where sadly the people haven't been blessed by the trusty pork sausage.
Thanks for helping me get a bit of home in rural Romania.
Fancy making an irnbru recipe?
I finally tried it. Turned out really good. A little too much pepper for my taste but not bad. Next time I'll reduce it to half the amount.
Nice one mate, fair play.
Nice technique for making links! I'll use that the next time I make sausage! I am definitely going to make your recipe!
You'll be good with these sausages Gary
Love it.
Thanks! You are a great presenter.
Cheers, much appreciated
Best vid on how to,link. Brilliant, thanks.
Looks delicious
I really miss good English sausages living in France. I am definitely going to make these, just hope they've got a sausage maker in metro.
This is the second recipe I've seen of yours and it looks great and I can just tell it's going to good.
You could use one of these if you can find locally
www.toolsource.com/caulk-sealant-c-370_586_588/big-brute-caulking-gun-with-enclosed-barrel-p-115723.html
You somehow, make everything look doable. You inspire me and you pick all good food!!! Thank you so much
Thanks for your feedback :)
I live in France where British sausages are not available.
We have Toulouse sausages which [by law] contain 100% pork and they are inedible unless you casserole them for hours.
Give me a British Banger any day.
I'm really going to try making my own, thank you.
Must be going to the wrong butcher, mon ami!
I guess I will have to try this.
Currently living abroad where proper sausages are not widely available. This brought me to your video. You explained it very very well. If I was just buying pork mince to use, what percentage fat would you suggest?
Lush. My 3 favourite parts are loin, belly and shoulder. I've had shop-bought Cumberland sausage and had it in restaurants. Never tried making it though.
Brilliant simplicity!🐖
Cheers for watching :)
Hi, thanks for your really interesting video. I intend to use this recipe to make sausage in the quantities you showed here but I have been and bought some Pinhead Rusk so do I use the same quantities of rusk that you used with your soaked breadcrumbs ?
I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
My daughter lived in New Market......there was a shop there that only sold bangers....made fresh daily......sadly I think he closed down........they were delicious......they were my impetus to learn to craft my own bangers....
Newmarket is home to two famous sausage makers, Musk's and Powters. They both sell online through their respective websites and can also be found in certain supermarkets.
You know everything !!!!!
I am still learning but really love experimenting! Thanks for watching my videos :)
I love your recipe
Love your work mate!! Are you able to a video on how to make gammon? I can’t find anything online and we can’t get it downunder 🍻
Thanks for this informative video. The quality of the video and the hi fidelity sound of the frying sausages is a nice touch. Would it be possible for you to add what could be a printable list of ingredients and the process? I couldn’t see it here. We have a go-to cooking series called ‘Natasha’s Kitchen’, and, like your’s the video quality and editing is excellent. She has a very visible link to the ingredients and the instructions, that can easily be printed, sheathed in a plastic page holder and put in the cookbook binder. This makes it really easy, rather than having to keep playing the video and rewinding to make sure you get everything right. Thanks again. I’m going to convert everything down to 2lbs of meat and see what happens.
Brilliant.
I put half a packet of sage and onion stuffing in the mix ,very tasty .
Sounds great! Nice touch :)
Many thanks 😚
Awesome informative Video experience Y'alls God Bless Ya Prayers
Appreciated, pleased you enjoyed it :)
Quick question.
Have you ever tried a Hoads Korker sausage? They are made in Kent.
These to me are the best of the best when it comes to a classic english banger.
Your looked really good and as an
expat I really miss a good english banger.
Made this in India, kids wanted to know where I brought this from. Great video very simple recipe and taste so good.
I'm really pleased the recipe worked well for you and the kids liked them! Thanks for watching and giving me your feedback :)
Hi Valerian, where did you source the casing? Thanks in advance!
@@roshanelias6644 From my local butcher, dry ones you get in Goa
Great video... any more recipes available?
Thank you! Can't by them in Albuquerque NM USA and haven't been able to travel to Colorado to buy a stash.
Let me know how you get on making them :)
Here in west country England. most of us use fennel seed ground. not oregano . try and see if you like it. I do not put water with my crumb I use uncooked egg`s let them soak until bread crumb has soaked them all up.
Great video thank you!
Cheers Kainoa :)
I just watched a couple of your videos and like what I see so I have decided to subscribe to your channel and given you a thumbs up as well 👍
Glad I found your channel because I am a semi retired chef of 41 years (I say semi retired because I now live abroad and return to the UK to work for only 8 months per year and the rest of the time I relax. I have lots of British Expat friends and I want to make British sausages as we all miss them, better still I want to make sausage rolls as you cannot beat a homemade sausage roll 😋
Best regards from Poland
Glen 👨🍳
Hey Glen, you'll enjoy making the sausages. You picked a great country to live in, I spent several months living in Krakow and absolutely loved it. Let me know how you go with the bangers. ATB, Phil
@@CulinaryExploration That's where I live 😀 best bar in town is Duffy's Irish Bar which is in the Jewish Quarter and is owned by a true Irish man, you get a good pint of Guiness in there 🍺😋and British Sport on the telly 😃👍
@@Glenfiddich101 It's a small world. I used to say close to the river in the Jewish quarter and have a beer in Scandale in the square. I've got some friends there who opened up a bar called Mercy Browns. I need to get back over there, I bet a lot has changed in the last 6 six years.
Hi, where can buy the sausage hand machine you are using for filling ? Thank you
Quality video, exactly what I needed and you explained in great detail 👍
Hi there, what is the thickness of the pork casing that you used?
awesome thanks pal
No problem 👍
They look banging. How many sauasages did you get from that mix ? Also what do you do with the leftover skins in the bowl?
All that bread!
Hi , Thanks for the video. What brand of sausage filler is this and where can we order one ?
Great video thank you 🤗
No problem 😊
Any suggestions for stopping them bursting? I've had a few problems with that.
Great stuff, just made 14lbs, delicious.
Really pleased you enjoyed that Karl
Hi! Where did you bought the analogic machine please?
Hi I live in Thailand, English sausages here difficult to find and Thai sausages are not good, will try your recipe.
A printable recipes I cant see ?? do you have one I can keep Rod 73 years young. keep it up
I also live in Thailand, the sausages ( yorkies being the most popular) you can buy from supermarkets are absolutely horrible! The answer only ones that are good is ‘Bangkok Bobs ‘
Great lesson, easy to follow, just need to get one of them sausage fillers. Going to be strange asking my butcher for all that minced pork rather than 2kg of sausages.
It's well worth the investment mate. The sausages are awesome made fresh
would be great to make a video adding different types of ingredients (like apple for instance)
funny tho, they get to use filler for war times, and we never got it back to "normal" we just got used to accepting mostly filler, so thats life now.
I like it maybe I can cook so looking easily ( I am Thailand 🇹🇭)
Is it possible to use collagen casings? It's all I can get here
would this mince recipe be good for a scotch egg?
Hi I made my sausage with pork shoulder and used the fat off it too soaked my breadcrumbs in water but my sausage came out awful they were so dry and crumbly I don’t know what I’ve done wrong I even redone them added more water but now there just wet 😣
Oh boy - we have to try this, they look soooo good! Do you have any other spice combos you use, I like quite a spicy banger. 👍🥩🦘🐾🙃
I've definitely got some more bangers coming. I'll share my spicy Thai sausage recipe
Hi and thank you for your great video, one question too ask you, once you have ground your meat and add the spice mixture, could you add your sos mix to your Kenwood chef mixer, and let that do all the hard work for you?
I hope 🤞 so as l have got a problem with my shoulders that stops me from doing all that mixing. Cheers mate🇬🇧
Hey! Thanks for watching and commenting. Yes you could use your Kenwood mixer, I'd suggest using the paddle attachment. The aim is to keep the mixture as cold as possible so I would suggest using the mixer on it's lowest speed. Let me know how you get on!
That’s what I do. If the mixer bowl is metal then if you can put it in the freezer for an hour to be ready for mixing do that as well. Keep mixing till you get the right consistency. Keeping everything very cold is the key to getting that nice bite.
great video, thanks. My understanding was that a basic british sausage used sage, but I see you8 have gone with oregeno.
There are many different types of butchers sausages in the UK. Most family-run shops have their own local recipe. Oregano is popular here in Greece, you can also find excellent quality - so I go with that :)
When using seasoning mix that contains rusk, do I soak the seasoning or add directly to meat without soaking
Soak first
I have to add my thanks. This recipe works really well.
I used a bit less pepper, and will use even less next time.
What make is your stuffing machine?
Pleased you enjoyed the recipe. My machine is a "no-name" brand. I found it down one of the back streets here in Athens.
That mix doesn't sound like a Cumberland or Lincolnshire? What kind of banger is this?
Hi, could you tell me the make and model of the sausage stuffer you use.
Thanks in advance
Hey Dean, mine is a "no brand" model I found on the back streets here in Greece. If you go that route make sure that the gear mechanism is solid and the clamping system to connect it to a bench is also strong so the machine doesn't wobble and slide around. It's worth checking that the plate that pushes the mix down through the machine fits the chamber snuggly. I much prefer the vertical orientated stuffer but thats just personal preference. Are you in the UK? If so you can try these guys www.weschenfelder.co.uk/butchers-equipment/sausage-stuffers/manual.html
Do you find breadcrumbs a good substitution for rusk? Cannot get rusk here in the U.S. so I've been making my own which can be a pain and an extra step I would like to
eliminate. Are you using panko or just the regular breadcrumbs? Thanks,
Jerry-Florida
Breadcrumbs work just fine Jerry. When I was making lots of sausages I would dry any bread I had left over and use that.
Just out of curiosity..... how many sausages would you make out of all the ingredients you have here?
May I know where do you buy the plunger machine, please .?
Here in the States, outlets such as Bass Pro Shops, Northern Tool and Scheels sell such equipment. Grinders, stuffers and the like. If you own a KitchenAid mixer, you may be interested in their grinder and stuffer attachment set. It works well enough for small projects, to figure out how mechanized one really wants to get invested 👌
Do you know what size the mincer plate was that your butcher used?
I didn't ask the size but it was the standard plate they use. If you're getting your mince from the butchers let them know it's for sausages.
@Culinary Exploration Can i use Panko bread crumbs? xx
Yes for sure. I would break them down so they are smaller, you could use a blender or your hand (the crumbs still need some texture so stop before they get to dust!). Hope this helps, let me know how you get on.
Have you tried to air dry them? i mean would they lacto ferment?, i loved the recepie i hope i can make them soon...i already have a smoker waiting for them.
Nope, I've never air dried them, not quite sure how that would work with the pastry and jelly, but you may be on to something... let me know if you give it whirl and I definitely want to hear what happens when you smoke them!
No no... danger. You have to cure all the meat first or you will get a nice hit of botchilism. Check out cured sausages Italian style i.e. catchtoria. Cure, hang dry, yummo.
Wow