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English Bangers


10 lbs. fat pork butts
2 tsp. ground white pepper 1 tsp. ground ginger
1 tsp. sage 1 tsp. mace
3 ozs. salt (about 6 tbsp.) 6 ozs. bread crumbs


Meat is chilled to 32-34 degrees F. and ground through 1/4” grinding plate.All ingredients are mixed very
well with about 2 cups of water.When possible, add cooled pork stock in place of water. Meat is then
stuffed into 32-35mm hog casings and whatever sausage not used up is frozen. English bangers are a very
tasty sausage served at breakfast time,much the same as American pork sausage.The above formula may
be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.