Beef Pub Bangers

[kesmc27]

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]

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]

 
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]

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]

 
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]

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]

They do look good and plenty of juice!

 

[snorkelinggirl]

 
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

 
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]

Outstanding, great informative post!

 

[pc farmer]

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

Yours look great.     

 

[snorkelinggirl]

 
Outstanding, great informative post!

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

Have a great day!
Clarissa

 
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]

Very nice those look great. 

 

[snorkelinggirl]

 
Very nice those look great. 

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

Clarissa

 

[hoity toit]

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

 

[snorkelinggirl]

 
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]

Nice bangers! :)

 

[palladini]

Looking good indeed!  These I will have to try!

 

[snorkelinggirl]

 
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

 
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]

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]

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