Ive been so busy recently between work and school that I haven't had time for making sausage or cooking anything interesting. However, I had a day off today, so decided to make Beef Pub Bangers. Nothing special, but I decided to do a post on it just to prove that I am still alive and kicking.
I used the recipe from "Home Sausage Making" with a few modifications. The ingredients are:
4 lbs beef chuck
1/2 lb pork back fat
2 cups fine fresh bread crumbs
4 oz cold heavy cream
4 egg yolks, blended
25 grams kosher salt
2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (more to taste)
1/8 tsp cayenne pepper (more to taste)
1 tsp dry thyme
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/2 tsp whole mustard seeds
1/4 tsp ground mace
I run the beef and pork back fat once through the fine plate, then mix with the remaining ingredients until primary bind achieved. Stuff into 32-35 mm hog casings and twist into 5"-6" lengths. I made them for dinner tonight by gently simmering in a little water in a covered pan for 15 minutes or so, then browning in the same pan.
Grinder all loaded up.
One time through the fine plate.
Mixed with the remaining ingredients until sticky and nicely binding.
Stuffed into medium hog casings.
Cooked and served with a little homemade pickle relish and mustard, and some spring greens on the side.
Delicious!! Great texture and juiciness. The best batch of pub bangers I've turned out yet.
Thanks for reading, and hope everybody has a great week!