Bangers
This dish has been a part of pub history since WWI. When meat was tightly rationed, butchers began cutting their sausage meat with grains such as oats and…
Keywords
- meat
- grains
- absorbed
- tightly
- sausage
- oats
- rationed
- butchers
- began
- cutting
- dried
- rendered
- expand
- “bang!”
- barley
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Cooking tools:
- Meat grinder
- Instant-read thermometer
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Measuring spoon
- Chef's knife
Ingredients
- 1 kilogram ground pork
- 2 cups fine breadcrumbs
- 1/2 teaspoon ground mace
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 2 egg yolks
- salt to taste
- pepper to taste
- 6 feet hog casing
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