Here is the second batch of Bangers.
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Hello folks,
Here is my second batch of Bangers. I added in some sage and white pepper to the spice mix and cut a 3rd of the rusk. I was happy with the test patty so think final recipe may be settling in. I did much better with the stuffing with the stuffer clamped down. I am also still working on getting my links consistent lengths.
2nd batch bangers.JPGOwn it and get over it!
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Nice looking!
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Hello folks,
Here is my second batch of Bangers. I added in some sage and white pepper to the spice mix and cut a 3rd of the rusk. I was happy with the test patty so think final recipe may be settling in. I did much better with the stuffing with the stuffer clamped down. I am also still working on getting my links consistent lengths.
2nd batch bangers.JPGjamesearthdrum Where do you get your rusk?
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I always got the impression when I lived in England, that the bangers I’d get in pubs or for breakfast were like 40 or 50% bread filler. But all the recipes I read are for pretty low amounts, < 10%. I just remember them being really bready and light and fluffy? Dunno, maybe I’m remembering them wrong. I loved them.
So anyways, I’m interested in your recipe, rusk, and how much filler etc!
-
Hello folks,
Here is my second batch of Bangers. I added in some sage and white pepper to the spice mix and cut a 3rd of the rusk. I was happy with the test patty so think final recipe may be settling in. I did much better with the stuffing with the stuffer clamped down. I am also still working on getting my links consistent lengths.
2nd batch bangers.JPGjamesearthdrum those look great
congrats -
Hello folks,
Here is my second batch of Bangers. I added in some sage and white pepper to the spice mix and cut a 3rd of the rusk. I was happy with the test patty so think final recipe may be settling in. I did much better with the stuffing with the stuffer clamped down. I am also still working on getting my links consistent lengths.
2nd batch bangers.JPGjamesearthdrum nothing wrong with those at all! They look great! I’m also always trying to improve on something! And yes they need be all the same size!
my wife things I’m gone bonkers! -
I always got the impression when I lived in England, that the bangers I’d get in pubs or for breakfast were like 40 or 50% bread filler. But all the recipes I read are for pretty low amounts, < 10%. I just remember them being really bready and light and fluffy? Dunno, maybe I’m remembering them wrong. I loved them.
So anyways, I’m interested in your recipe, rusk, and how much filler etc!
Dave in AZ Scott Rea on YouTube makes sausage with rusk. His recipes will probably give you the right ratio of rusk to meat based on traditional English sausages.
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Dave in AZ Scott Rea on YouTube makes sausage with rusk. His recipes will probably give you the right ratio of rusk to meat based on traditional English sausages.
Deepwoodsbutcher …Just FYI…Scott Rea also has a recipe for homemade rusk on his site
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Deepwoodsbutcher …Just FYI…Scott Rea also has a recipe for homemade rusk on his site
Mcjagger Yes, I’ve seen it. Was just wondering if there was a place to purchase it.
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I’ve purchased it here in Canada, from Stuffers meat supply
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I’ve purchased it here in Canada, from Stuffers meat supply
pepperettes Thanks!
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Deepwoodsbutcher …Just FYI…Scott Rea also has a recipe for homemade rusk on his site
Mcjagger that is where I got the recipe I use.
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