A little background.
There is a Brit restaurant / pub and grocery store walking distance from our Florida residence. My wife shops in the grocery store as they have Cadbury products from the UK with vegetable colorants and no artificial dyes.
I got talking with the ex Pat clerk about the various sausages they stock.
She told me they take the Brit version of stuffing mix and mix with pork sausage to make a breakfast meat similar to a banger.
I had to try this.
That's the box and the 90 grams of the contents. It was kinda chunky so it got a buzz in the coffee grinder.
Back of box. Brit labeling is different from US so I had to guess.
Mistake on my part. I wetted the Paxo before blending with the pork.
Lamb casing in the baking soda treatment.
The mix went OK even with the excess moisture. I used a 1# pack of Aldi ground pork. I guess it was around 15% rusk so mid range between the 10% and 20% recipes.
Stuffed in the lamb casings using a jerky gun. I stuffed very loose, but the casing blew out 4 times
Side note, this was the worst lamb casing I have used for sausage. It was very fragile.
Dried in the fridge for 5 days and happy with the drying.
Fried up a link with simple grilling and flipping.
Casing stuck to the skillet and caused the rupture.
My wife didn't like the texture but thought the flavor was OK but bland..
I thought it was pretty much the same as the (authentic) banger I got served on a Brit Destroyer close to 40 years ago.
The sausage was also bland and softly chewy.
I noticed the left over sausages got snapped up by the Brit sailors so it definitely is a comfort food.
Left overs vac packed and frozen. They are going to the next South Florida get together in December.
There is a Brit restaurant / pub and grocery store walking distance from our Florida residence. My wife shops in the grocery store as they have Cadbury products from the UK with vegetable colorants and no artificial dyes.
I got talking with the ex Pat clerk about the various sausages they stock.
She told me they take the Brit version of stuffing mix and mix with pork sausage to make a breakfast meat similar to a banger.
I had to try this.
That's the box and the 90 grams of the contents. It was kinda chunky so it got a buzz in the coffee grinder.
Back of box. Brit labeling is different from US so I had to guess.
Mistake on my part. I wetted the Paxo before blending with the pork.
Lamb casing in the baking soda treatment.
The mix went OK even with the excess moisture. I used a 1# pack of Aldi ground pork. I guess it was around 15% rusk so mid range between the 10% and 20% recipes.
Stuffed in the lamb casings using a jerky gun. I stuffed very loose, but the casing blew out 4 times
Side note, this was the worst lamb casing I have used for sausage. It was very fragile.
Dried in the fridge for 5 days and happy with the drying.
Fried up a link with simple grilling and flipping.
Casing stuck to the skillet and caused the rupture.
My wife didn't like the texture but thought the flavor was OK but bland..
I thought it was pretty much the same as the (authentic) banger I got served on a Brit Destroyer close to 40 years ago.
The sausage was also bland and softly chewy.
I noticed the left over sausages got snapped up by the Brit sailors so it definitely is a comfort food.
Left overs vac packed and frozen. They are going to the next South Florida get together in December.
