British Bangers | Rowena G's Recipes

Ingredients

• Mix together the salt, pepper, mace, nutmeg, sage, onion powder, thyme and ginger.
• Add the seasonings to the dried breadcrumbs and mix well.
• Put the pork belly mince into a large cold bowl, add the breadcrumbs and seasoning and with your hands mix the ingredients until everything is mixed together thoroughly.
• Now you can start stuffing your sausages into the Dried Sausage casings
• Make sausages, or 2 or 3 large Cumberland sausages and place on a flat board.
• Place the sausages, uncovered overnight in the fridge, before freezing them.
• The bangers should stay fresh for 3 or 4 days in the fridge and keep for up to a year in the freezer if they are sealed in freezer bags.
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