Our English Banger Sausage Seasoning is a balance of sweet and savory spices. "Bangers" are part of a traditional English breakfast known as bangers and mash. These plump breakfast sausages were named by the popping and hissing sounds they make while cooking.
- Traditionally made primarily of pork butt and other pork scraps and mixed with a small amount of breadcrumbs
- Make delicious link sausage
- 1.28 Lb. B Unit for 25 lbs. of meat
View 1 lb. Conversion Chart
Salt, Corn Flour, Enriched Wheat Flour, Spices, Oat Flour, Malted Barley Flour, Rye Flour.
ENGLISH BANGERS (BREAKFAST SAUSAGE)
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 25# of 70% Lean Pork
- 1# Distilled Water
- 3/4# Binder Flour
- 1 pkg. of "B" Seasoning
Suggested Procedure: Keep meat 32-34°F. Grind through 1/4” plate. Mix all ingredients 4-6 minutes until meat is tacky. Then stuff into 22-24mm or larger sheep casings. Keep frozen until ready to use or to be used in a day or two. This type of sausage will keep 4-5 days at 30°-34°F, but if you want to keep it longer it’s best to freeze the product within 24 hours.
*Note: You also may use beef instead of pork or some of each.