English Breakfast Bangers
This is modeled on English pork sausages using pork, rusk, water, mace, nutmeg and pepper. Traditional formulations can contain considerably more breadcrumbs and fat; this version reduces both while retaining the recognizable soft “banger” texture.
Ingredients
Instructions
-
Mix the rusk or breadcrumbs with the ice water. Let stand for about five minutes.
-
Combine the cold pork, salt and seasonings.
-
Add the moistened rusk.
-
Mix vigorously by hand or with a stand mixer’s paddle on low until the mixture becomes sticky and cohesive, approximately one to two minutes.
-
Fry a tablespoon-sized test patty. Adjust salt or seasoning.
-
Stuff into casings and make links approximately four inches long, or shape into patties.
-
Refrigerate for several hours before cooking to let the moisture distribute evenly.
