My apologies ladies for intruding into your space but I am pulling out what little is left of my hair, trying to find a recipe for English sausages. I had a great recipe many years ago obtained from a rural butcher but that has been lost with the ravages of time. I can recall many of the ingredients but cannot recall the relative proportions. If anyone has a recipe they trust and would care to share, I will be very grateful. BTW, this is intended for my personal use only rather than any commercial venture.

Thanks in advance.

Edited August 24, 200718 yr by chiang mai

Sorry for butting into the ladies forum too.

chiang mai take a look at http://3men.com/sausage.htm I haven't tried the recipes myself but it may give you an idea on the proportions.

This is their recipe for English Bangers

Banger Seasoning

5 teaspoon ground white pepper

2 1/2 teaspoon mace

2 1/4 teaspoon salt

2 teaspoon ground ginger

2 teaspoon rubbed sage

1/2 teaspoon nutmeg

Sausage

2 1/2 lb. boneless lean pork shoulder or loin cut in cubes

1 lb. fresh pork fat in cubes

1 1/2 cup dry bread crumbs

1 1/4 cup chicken broth

3 1/2 teaspoon Banger seasoning

Grind pork and fat together using plate of meat grinder.

Add Banger Seasoning and mix well.

Grind again.

Stuff mixture into casings and tie in 4-5 inch lengths.

This mixture will be too fine to form into patties.

Bake or sauté as you prefer.

Edited August 24, 200718 yr by Farma

Banger seasoning won't do much good in Patong

What are the ingredients that you can remember and we'll see if I can give you an idea of proportions

why not pop in to the western food sub-forum and ask there? thaigerd has some great recipes which i am sure he would be delighted to share.....

Banger seasoning won't do much good in Patong

What are the ingredients that you can remember and we'll see if I can give you an idea of proportions

As I recall the ingredients were as follows although I may have forgotten one:

fatty belly pork AND shoulder or pork leg roast (these on a ratio of 1 to 5 as I recall)

fresh breadcrumbs or rusks

grated nutmeg

thyme

mace

sage

salt

ground white pepper

I recall the mixing and skin filling process well but the old piece of paper on which the recipe was written is just a blur! Getting the proportions correct is the key issue since I can always experiment with different ingredients in batches. Any thoughts you have regarding quantities is warmly received and will duly earn you a "full English" once perfected.

Banger seasoning won't do much good in Patong

What are the ingredients that you can remember and we'll see if I can give you an idea of proportions

As I recall the ingredients were as follows although I may have forgotten one:

fatty belly pork AND shoulder or pork leg roast (these on a ratio of 1 to 5 as I recall)

fresh breadcrumbs or rusks

grated nutmeg

thyme

mace

sage

salt

ground white pepper

I recall the mixing and skin filling process well but the old piece of paper on which the recipe was written is just a blur! Getting the proportions correct is the key issue since I can always experiment with different ingredients in batches. Any thoughts you have regarding quantities is warmly received and will duly earn you a "full English" once perfected.

there are 72 spices in a Cumberland blend and i am sure you do not want to try to get them all...

You should think about contacting [email protected] and see about getting some already made.