Beef Pub Bangers

kesmc27 · Apr 1, 2014

Hey Clarissa, Steve again- did you make
all the sausage for one meal or did you freeze some? Just wondering how you prepared them for the freezer. When I make liver sausage I just freeze some and some pre cook. Again....great looking sausage!
Steve

snorkelinggirl · Apr 1, 2014

kesmc27 said:
Hey Clarissa, Steve again- did you make
all the sausage for one meal or did you freeze some? Just wondering how you prepared them for the freezer. When I make liver sausage I just freeze some and some pre cook. Again....great looking sausage!
Steve

Hi Steve,

I have had very good luck with freezing my fresh sausages. There is some slight change in texture, but not enough to worry me. I have frozen them both uncooked and pre-cooked. I think the texture is a little better if frozen uncooked, but that is just my personal opinion. I usually cut them into sections of about 4-6 sausages long (enough for 1 meal for my husband and I), leaving the sausages linked so less chance of exploding out the ends when I do cook them. I don't have a vacuum sealer, so I double wrap the sausages in saran wrap, then put these packages into heavy-duty freezer bags. Some day I hope to have a vacuum sealer!

I've frozen cooked and smoked braunschweiger using this same method. I thought the texture came out a little spongy from the freezer. But still, better than trying to choke down 3 lbs of braunschweiger in a week.

Thanks again!

Clarissa

wade · Apr 1, 2014

SnorkelingGirl said:
Some day I hope to have a vacuum sealer!

Take the plunge Clarissa. Once you have one you will wonder how you ever did without it...

snorkelinggirl · Apr 1, 2014

kesmc27 said:
Hey Clarissa, Steve again- did you make
all the sausage for one meal or did you freeze some? Just wondering how you prepared them for the freezer. When I make liver sausage I just freeze some and some pre cook. Again....great looking sausage!
Steve

And thank you for the points, Steve!

snorkelinggirl · Apr 1, 2014

Wade said:
Take the plunge Clarissa. Once you have one you will wonder how you ever did without it...

Yes, it is at the top of my purchase list. Just need to save up the $$ to get a good one!

foamheart · Apr 1, 2014

I can't believe I missed this..... I seem to be getting really slow these days and missing a lot.

They sure look good.

deansomers · Apr 1, 2014

They do look good and plenty of juice!

snorkelinggirl · Apr 2, 2014

Foamheart said:
I can't believe I missed this..... I seem to be getting really slow these days and missing a lot.

They sure look good.

Hi Kevin!

Thank you for stopping by! As you know, I haven't had much time to post recently, but felt I needed to post something so I wouldn't get stripped of my shiny new OTBS badge!

Thanks and have a great day!
Clarissa

DeanSomers said:
They do look good and plenty of juice!

Thank you, Dean! Yes, beef sausage isn't usually my favorite, but these came out with a good enough texture and juice level to rival pork sausage. Have a great day!

Clarissa

sqwib · Apr 2, 2014

Outstanding, great informative post!

pc farmer · Apr 2, 2014

All these sausage threads going on, I need to get my stuffer out and practice.

Yours look great.

snorkelinggirl · Apr 2, 2014

SQWIB said:
Outstanding, great informative post!

Thank you so much, SQWIB!! I appreciate you stopping by and reading my post!

Have a great day!
Clarissa

c farmer said:
All these sausage threads going on, I need to get my stuffer out and practice.

Yours look great.

Hi Adam,

Thank you!! You should totally get out your sausage-making gear. Lots of great posts and recipes out on the forum, you'll have a blast!

Have a great day!

Clarissa

driedstick · Apr 2, 2014

Very nice those look great.

snorkelinggirl · Apr 4, 2014

driedstick said:
Very nice those look great.

Thank you, DS! Hope you have a great weekend filled with smoky goodness!

Clarissa

hoity toit · Apr 20, 2014

very nice. I like the smaller links like that !Good job !

snorkelinggirl · Apr 21, 2014

Hoity Toit said:
very nice. I like the smaller links like that !Good job !

Thanks very much, Hoity Toit! I appreciate you stopping by, and the compliments!

Have a great week!

Clarissa

tonyabeachlover · May 28, 2014

Nice bangers! :)

palladini · May 29, 2014

Looking good indeed! These I will have to try!

snorkelinggirl · May 31, 2014

TonyaBeachlover said:
Nice bangers! :)

HI Tonya! Thank you for stopping by and for the compliments. This is a nice and easy (and forgiving!) sausage recipe….hope you and your boyfriend give it a try sometime.

Have a great weekend!

Clarissa

Palladini said:
Looking good indeed! These I will have to try!

Hey Palladini!

Thank you so much for the compliments! This recipe is one of my favorites….I always keep some of this sausage on-hand in my freezer.

Thank you for stopping by, and have a great weekend!
Clarissa

dingo007 · Sep 6, 2014

Thanks SnorkellingGirl,

I just made these and they are awesome. I used;

2.5lb Chuck Roast

2.5lb Beef Cheek Meat

No other fat...cheek is pretty fatty

Your spice mix plus

1 tsp garlic powder

1/2 cup red wine

1/2 cup NFD Milk Powder

and a whole cup of cream

they came out awesomely juicy. They remind me of the sausages I used to get back in Australia where beef is king.

Thanks for the recipe...it's a keeper.

Pub Banger 1.jpg

dingo007
Sep 6, 2014

Pub Banger 2.jpg

dingo007
Sep 6, 2014

reinhard · Sep 6, 2014

I have got to try these and hope they turn out as wonderful as yours. The ingredients are something that look very interesting and a must to try. Thank you for the pic's and step by step. I also have to say that your linking is excellent!!! Reinhard

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