This was my first time making this, so I tried to follow the recipe as is. I scaled it back for only a pound of pork, and used ground instead of pork shoulder. This was kind of spur of the moment so I didn't hang the links, or rest them in the fridge. They were stuffed, and thrown in the skillet. Next time, I'll let them dry up a bit, and throw them on the smoker. I also used instant potatoes. This was a great meal on a crappy, rainy night. Here is the recipe:
Bangers (around 8)
5 lb. Pork shoulder ( I used ground pork)
1 1⁄2 cups Pork broth ( I used Better than Bouillon Ham Base because I already had it)
1 cup Rusk (bread crumbs)
5 tsp. Salt
4 tsp. White pepper
1 tsp. Ground Ginger
1 tsp. Mace (didn't use. couldn't find locally)
1⁄2 tsp. Nutmeg
1 tsp. Rubbed Sage
35mm hog casings
Bangers, and Mash
1 tablespoon extra-virgin olive oil
8 bangers
2 tablespoons unsalted butter
1 large sweet onion , halved and thinly sliced
2 cloves garlic , minced
3 tablespoons all-purpose flour
2 cups beef broth
salt and pepper , to taste
mashed potatoes
Stuff, dry and cook your Bangers (love that name) the way you want. In a skillet, add the butter and onions and saute them. Add garlic, and saute for less than a minute.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as it sits. Season with salt and pepper to taste. Transfer the cooked sausages back to the pan just to warm through.
To serve, mound some mashed potatoes on a plate, top with a couple Bangers, and drizzle with gravy.
