Bangers and Other Sausages

SONY DSC

Continuing with the St Patrick’s Day menu, this year I am adding Bangers to it. And yes, I’ve been told Bangers are English. But in researching this menu item, I found recipes for different types of Bangers from different areas. I am going with Irish Bangers since this is for St Patrick’s Day.  The taste is similar to a breakfast sausage, but with just a tad more flavor oomph.

This gave me a great excuse to use one of my fancy KitchenAid attachments, a grinder and sausage maker. Guess what hubby’s first chore was? To find said attachment. Turns out we haven’t used it in a long time. A really long time. I listened to him mumble and grumble in the hall closet for several minutes. Something about filming a Hoarders show in there. Then some cussing. He was successful, tho, he found the sausage attachment.

See? There it is...wedged WAY up there!

Because of the time and work required in setting up this attachment, breaking it down and cleaning it (making sure everything is disinfected) is quite an event, we decided that in addition to grinding and stuffing the Bangers we would also make a batch of Italian and Mexican sausage.

First, we assembled all the ingredients for the three types of sausages.

Banger Ingredients

Italian Sausage Ingredients

Mexican Sausage Ingredients

At the last minute, hubby thought the Tequila would make a great addition to the Mexican sausage.

Tequila

Once all of the seasonings were assembled we prepped the pork.  You have to make sure the dice on the pork is small enough that it feeds into the sausage grinder smoothly.

Pork Shoulder

Diced Pork

Then we tossed the diced pork with the seasonings.

Toss the diced pork with seasonings

While it chills, we get the machine ready to go.

Grinder

And we are off to the races.  Kind of. NASCAR is on TV. (FYI: We still haven’t added the wet ingredient.)

Set Up

Carefully feeding diced pork

The ground and seasoned pork is then mixed with the liquid ingredient.

Almost there. BUT. In order to avoid any taste issues later, we always brown off a small sample to check our seasonings before we start stuffing it into the casing.

This batch was seasoned perfect.

Then we needed to have our mail-order casings ready to go. FYI, we still had some left from this package after stuffing about 15 pounds of sausage.

Mail Order Sausage Casings

Casings (note the salt all over the place..that's what they are stored in)

Soaked for 30 Minutes

Then we change the equipment from grinder blades to the stuffer and began threading the casing onto the horn. This is way harder than threading a needle or peeling a coupon sticker off a bag of cat food.

Start the casing.

No dirty jokes, please.

Leaving a bit at the end for the air to come out.

Turn the machine on and slowly feed the ground meat, keeping a steady pace to avoid air pockets.

AND WE HAVE SAUSAGE!


Slow and steady wins the race.  Once the you have filled the casings (avoiding any air bubbles) you can twist off into whatever size link your heart desires.

Sausage Links

Make sure you label with type and date before putting into the freezer.  This avoids that “what the heck is this and how old is it” cleaning of the freezer moments.

These three recipes all use the same basic sausage making method.  The pork shoulder should have a good amount of fat (about 20%) or extra fat will need to be added.   These sausages can be used in any recipe that calls for sausage.

Irish Bangers

4 lb pork shoulder diced
1 cup dried bread crumbs (I used panko)
1 1/2 T kosher salt
1/2 t dried marjoram
1/2 t grated nutmeg
1/4 t powdered ginger
ground black pepper
1/2 t finely grated lemon zest

1/2 cup milk

Combine all ingredients except milk and chill 1 hour. Grind using fine plate. Toss lightly with the milk. Stuff into hog casings in approximately 4″ links. Can be frozen at this point. Brown before serving. Serve with mashed potatoes.

*********

Italian Sausage

5 pounds pork shoulder
1 cup white wine, cold
1 tablespoon salt
1/2 tablespoon ground black pepper
1/4 cup brown sugar
1/2 tablespoon chili powder, ancho
2 cloves garlic, minced
2 teaspoons dried oregano
1/4 cup dried parsley
1 teaspoon chipotle chili powder
1/2 teaspoon crushed red pepper

Combine all ingredients except wine and chill 1 hour. Grind using fine plate. Toss lightly with the wine. Stuff into casings in desired size links or leave as bulk. Can be frozen at this point. Brown before serving.

******************

Mexican Seasoned Sausage

5 pounds pork shoulder
1 cup good tequila, cold
1 tablespoon salt
1 tablespoon ground black pepper
1/4 cup brown sugar
1 teaspoon chipotle chili powder
1 tablespoon chili powder, ancho
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 cup chopped parsley
1 tablespoon dried jalapenos
1/2 teaspoon crushed red pepper

Combine all ingredients except tequila and chill 1 hour. Grind using fine plate. Toss lightly with the tequila. Stuff into hog casings in approximately 4″ links. Can be frozen at this point. Brown before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *