Butchers-Style British Bangers (And Mash)

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: beef sausages

Chicken sausages are lower in fat, while beef sausages are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective alternative.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories, and seasoned water can save costs.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be a no-cost option.

Cube the pork shoulder into small pieces that will fit through the grinder.

Weigh the pork shoulder, which is 3,075 g.

Prepare spices based on the weight of the pork, including sage and cayenne.

Mix the spices with rusk and add water to hydrate it.

Grind the pork through a fine dye.

Mix the ground pork with the spice mix until evenly dispersed.

Add more water to the mixture to bring the total to 10%.

Refrigerate the mixture while preparing the sausage stuffer.

Stuff the sausage mixture into hog casings, linking them as you go.

Rest the sausages in the fridge overnight to firm up.

Slice the mild sweet onion and red onion thinly for the onion gravy.

Melt a big knob of butter in a heavy bottom pot and add the sliced onions with a good amount of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens