<![CDATA[Here is the second batch of Bangers.]]>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.JPG

]]>https://waltonsdev.nodebb.com/topic/5149/here-is-the-second-batch-of-bangersRSS for NodeThu, 10 Sep 2026 23:31:56 GMTSat, 12 Mar 2022 21:13:38 GMT60<![CDATA[Reply to Here is the second batch of Bangers. on Sat, 26 Mar 2022 16:59:37 GMT]]>Mcjagger that is where I got the recipe I use.

]]>https://waltonsdev.nodebb.com/post/74041https://waltonsdev.nodebb.com/post/74041Sat, 26 Mar 2022 16:59:37 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Fri, 18 Mar 2022 20:13:02 GMT]]>pepperettes Thanks!

]]>https://waltonsdev.nodebb.com/post/73148https://waltonsdev.nodebb.com/post/73148Fri, 18 Mar 2022 20:13:02 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Fri, 18 Mar 2022 19:45:34 GMT]]>I’ve purchased it here in Canada, from Stuffers meat supply

]]>https://waltonsdev.nodebb.com/post/73146https://waltonsdev.nodebb.com/post/73146Fri, 18 Mar 2022 19:45:34 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Fri, 18 Mar 2022 16:52:08 GMT]]>Mcjagger Yes, I’ve seen it. Was just wondering if there was a place to purchase it.

]]>https://waltonsdev.nodebb.com/post/73140https://waltonsdev.nodebb.com/post/73140Fri, 18 Mar 2022 16:52:08 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Fri, 18 Mar 2022 16:25:23 GMT]]>Deepwoodsbutcher …Just FYI…Scott Rea also has a recipe for homemade rusk on his site

]]>https://waltonsdev.nodebb.com/post/73137https://waltonsdev.nodebb.com/post/73137Fri, 18 Mar 2022 16:25:23 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Wed, 16 Mar 2022 18:52:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/72967https://waltonsdev.nodebb.com/post/72967Wed, 16 Mar 2022 18:52:26 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Sun, 13 Mar 2022 19:39:28 GMT]]>jamesearthdrum 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!

]]>https://waltonsdev.nodebb.com/post/72681https://waltonsdev.nodebb.com/post/72681Sun, 13 Mar 2022 19:39:28 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Sun, 13 Mar 2022 03:59:11 GMT]]>jamesearthdrum those look great 👍 congrats

]]>https://waltonsdev.nodebb.com/post/72623https://waltonsdev.nodebb.com/post/72623Sun, 13 Mar 2022 03:59:11 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Sun, 13 Mar 2022 03:43:43 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/72618https://waltonsdev.nodebb.com/post/72618Sun, 13 Mar 2022 03:43:43 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Sun, 13 Mar 2022 03:16:48 GMT]]>jamesearthdrum Where do you get your rusk?

]]>https://waltonsdev.nodebb.com/post/72614https://waltonsdev.nodebb.com/post/72614Sun, 13 Mar 2022 03:16:48 GMT<![CDATA[Reply to Here is the second batch of Bangers. on Sat, 12 Mar 2022 22:18:55 GMT]]>Nice looking!

]]>https://waltonsdev.nodebb.com/post/72591https://waltonsdev.nodebb.com/post/72591Sat, 12 Mar 2022 22:18:55 GMT