Excellent sausages for those of us out of easy reach of a good British Banger. You will need a sausage stuffing machine for this, not that expensive we have a hand operated one, very difficult to do by hand.

INGREDIENTS

Dried Sausage casings

1 Tablespoon Normal Salt

2 Teaspoons White Pepper

½ Teaspoon Mace

½ Teaspoon Nutmeg

1 Teaspoon dried Sage

1 Teaspoon Onion Powder

2 Teaspoons dried Thyme

1 Teaspoons powdered Ginger

2 Cups of dry Breadcrumbs

2Kg Pork Belly (Rind removed) minced (Entremeada Picada in Portuguese) Ask the butcher to put it twice through the mincing machine. Keep it cold until just before you need it.

METHOD

1. Put about 5 meters of dried (3 cm diameter) sausage casing into lukewarm water for 40 – 50 minutes before starting the rest of the recipe. Will need a longer piece if the casings are a smaller in diameter.
2. Mix together the salt, pepper, mace, nutmeg, sage, onion powder, thyme and ginger.
3. Add the seasonings to the dried breadcrumbs and mix well.
4. 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.
5. Now you can start stuffing your sausages into the Dried Sausage casings
6. Make sausages, or 2 or 3 large Cumberland sausages and place on a flat board.
7. Place the sausages, uncovered overnight in the fridge, before freezing them.
8. 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.

Based on a recipe at:

https://englishbreakfastsociety.com/bangers-sausage-recipe.html