- Most Helpful
- Highest Rating
Sensational thanks FT. I made these tonight with a couple of tiny alterations-I don't much like nutmeg, so used fennel seed (which loves pork) and added a good pinch of chilli flakes. I made a double mix, but only added in 3 eggs (more than enough I reckon). As a note to myself; next time, fry a tablespoon of mix before forming to check for seasoning (I think I could have added more salt), and after passing the meat through the coarse disc of my mincer, pass it trough the fine one. The mixture was super tasty, but a little coarse and loose for a sausage. My mincer has a sausage making attachment but I didn't have any skins-I formed the sausages by hand.
First post and I didn't catch the review stars input. An easy 5.
We really liked the flavor of these sausages. I think the pork belly was pretty meaty, so they turned out fairly lean, which we enjoyed. The flour gave them a bit of a crust, and helped to hold them together while cooking. This time I used the food processor to mince the meat and grate the onion. I'd love to get a meat grinder and sausage stuffer so I can make them like regular sausages. I also want to experiment with different herbs, too. Thanks so much for posting this recipe, so we could try some bangers and mash!
I've just made this up as a filling for sausage rolls. OK it's not to the letter, I had no belly pork so just used minced shoulder. I did add the fennel as suggested by a reviewer, but I overdid it a bit and the fennel flavour came over too much. I also found that the mixture was a bit too wet. So what to do? Well I added a bit of ginger and some cumin as well as some more nutmeg, and I threw in a couple of tablespoons of cous-cous and left it in the fridge to firm up for half an hour. I've fried a sample to test it, and the result is a really excellent sausage. Meaty, flavoursome. A Real Man's Sausage. My rough puff pastry is resting in the fridge and I can't wait to eat it all. Thank you for posting this. I used to be able to buy really good sausages at my local butcher's but, after 113 years, he has just gone bust. The supermarket ones are not worth buying. This has inspired me to have a go at making my own.
Great recipe! Used the recommended sage, thyme and marjoram and 1 ts each would not be too much. The lemon zest really shines through, so depending on what the bangers are served with, I might choose to leave it out sometimes.