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
1pound /454 grams cold ground pork
45grams plain butcher’s rusk or very fine dry breadcrumbs, about ½ cup
65grams ice water, about ¼ cup plus 1 teaspoon
8grams fine salt
3/4teaspoon ground white pepper
1/2teaspoon dried thyme
1/2teaspoon rubbed sage
1/8teaspoon ground mace
1/8teaspoon ground nutmeg
1/8teaspoon ground ginger
Natural hog or sheep casings, optional
Instructions
1
Mix the rusk or breadcrumbs with the ice water. Let stand for about five minutes.
2
Combine the cold pork, salt and seasonings.
3
Add the moistened rusk.
4
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.
5
Fry a tablespoon-sized test patty. Adjust salt or seasoning.
6
Stuff into casings and make links approximately four inches long, or shape into patties.
7
Refrigerate for several hours before cooking to let the moisture distribute evenly.
