pork essentials: british sausages

Name: Pork Essentials: British Sausages
Prep time: 15 min
Cook time: 10 min
Cuisine: UK/Ireland
Ingredients: ## PLAN/PURCHASE; ## THE SAUSAGE SEASONING; 1 1/2 tablespoon(s) white pepper, freshly ground; 2 1/2 tablespoon(s) ground mace; 2 teaspoon(s) salt, kosher variety; 2 teaspoon(s) ground ginger; 2 teaspoon(s) ground sage; 1/2 teaspoon(s) nutmeg; ## THE SAUSAGE; 1 pound(s) boneless pork tenderloin; 1/2 pound(s) pork fat; 1/2 cup(s) dried bread crumbs; 1/2 cup(s) chicken stock, not broth; 2 1/2 tablespoon(s) sausage seasoning

28 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 3, 2017

I love things like Bangers & Mash, or Toad in a Hole; however, it is difficult to get “proper” British sausages. I got this spice recipe from a fellow chef in London last year. She claimed that that it is the standard recipe used for making British beef sausages, or “bangers.” I switched the beef out for pork, and made them into patties. My holiday houseguests love them, and always ask if I will be serving them for breakfast. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
THE SAUSAGE SEASONING
1 1/2 tablespoons white pepper, freshly ground
2 1/2 tablespoons ground mace
2 teaspoons salt, kosher variety
2 teaspoons ground ginger
2 teaspoons ground sage
1/2 teaspoon nutmeg
THE SAUSAGE
1 pound boneless pork tenderloin
1/2 pound pork fat
1/2 cup dried bread crumbs
1/2 cup chicken stock, not broth
2 1/2 tablespoons sausage seasoning

How To Make pork essentials: british sausages

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

THE SEASONING
Step 4

Add all the seasoning ingredients into a small bowl.
Step 5

Thoroughly mix, and place into a glass container with a tight-fitting lid.
Step 6

THE SAUSAGE
Step 7

Grind the pork and the fat together using the large holes of your meat grinder.
Step 8

Mix in the bread crumbs, chicken stock, and 2 1/2 teaspoons of the reserved sausage seasoning.
Step 9

Place in the fridge, and allow the mixture to rest for 30 minutes.
Step 10

Chef’s Note: This will give the mixture time to absorb the chicken stock.
Step 11

If you have a casing stuffer, then use this mixture to make your own sausages. If you do not have a casing stuffer (I thought everyone had one of these), then form them into patties.
Step 12

Chef’s Tip: These will freeze quite well.
Step 13

PLATE/PRESENT
Step 14

These make a great breakfast sausage. Serve them with a full English breakfast, or something a bit more conservative. Enjoy.
Step 15

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes