Bangers sausages recipe

Ingredients (nutrition)

• 1/2 lb ground lean veal
• 1/2 lb ground lean pork
• 6 oz ground pork fat
• 3 slices finely chopped white bread with crust
• 2 teaspoon minced sage
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mace
• 1/4 teaspoon minced thyme
• 1/4 teaspoon minced marjoram
• 1/4 teaspoon grated nutmeg
• 1 1/2 teaspoons grated lemon zest
• 1 egg
• prepared hog casings

Preparation (instructions)

1. In a deep mixing bowl, mix well veal, pork, pork fat and bread.
2. In a separate bowl, whisk sage, salt, pepper, cayenne pepper, mace, thyme, marjoram, nutmeg, lemon zest and egg.
3. Knead into pork and veal mixture.
4. Stuff mixture firmly into hog casings.
5. Raw sausages can be chilled in a freezer up to 2 1/2 months.
6. May be grilled, baked, fried, braised and poached.

Servings: 2 lb

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