Mcjagger that is where I got the recipe I use.

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

Thanks everyone. I will remember this as I plan to make some Pork Pies sometime and they need a jelly.

Copy that. Thank you.

I purchased a shoulder which has the skin still on it. Should I remove that or just cut and grind?

Thank you, I will make it as a fresh product so not being smoked. I appreciate the clarification.

james

Hello folks,
I going to make Longansia. The recipe call for Prague powder. Can I substitute Cold Phosphate? It will be a 5lb. batch.

Thanks,
james

Got it, Thanks!

Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.

peace