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Breakfast Bangers


Bangers are usually associated with British pub food. It is easy to make, cook and serve. Originally called bangers because these sausages would open with a bang while cooking. While this recipe is for a breakfast type of sausage, it could be served at any time of the day.

2 pounds pork butt, diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
5 feet of 36 millimeter collagen casings
Shortening, to lubricate nozzle of stuffer
Special equipment - meat grinder

Combine diced pork with all other ingredients and chill for 1 hour.

Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.

Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end.

Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. saute until brown and cooked through, approximately 10 to 15 minutes.