@@trevorstephenson191 Thanks for the idea. People often talk about how bad English food is. Yes, it may not be haute cuisine, but if you want a meal to stick to your ribs and get you through the day there are few to equal it. And I found the desserts and pastries to be heavenly.
G'day CE, Just wanted to let you know that this recipe of yours gave us the great British banger taste exactly like ones we enjoyed so much when we lived in the UK many years ago. I'm a retired Chef and, of course, we have some fantastic meat products, especially down here in Tasmania, but we've often missed the unique flavour of good British bangers. Luckily, we have an excellent local butcher who has made snags, from my recipes, for us in the past. I can't wait to taste a batch of your Bangers! Thanks so much for this recipe! Cheers, Bill H.
Love that you tell us the percentages of the ingredients. Its great that you measure everything in grams not a volumetric measurement and use rounded numbers, not the odd numbers that have been converted from 'cups' or tablespoons. It's so much easier for scaling up or down.
Married to a Londoner, live in Florida....made these for him. He hates pepper so I cut that down and added .2% of sage with the rest of the spices. He LOVES them AND loves me again! Thanks for such an easy recipe!
Live in the USA and British by birth. Made this from scratch today and absolutely delicious. Just like I remember. Thank you for using percentages, easy to translate into US measurements. Brilliant!
BRAVO BRAVO BRAVO at last someone who has described the mysterious process of linking sausages....I'm 61 and it taken this long to at last understand and I truly thank you X
Just found this video. Absolutely great, my father was a butcher, (retired 50 years ago), he used this antique horizontal sausage machine, made of cast iron, enamel painted red and white. He used rusk instead of breadcrumbs, otherwise identical recipe to yours. I was taught to link the sausages, in 3's though. Happy days, thank you for reviving such happy memories !
Cheers and you're welcome! Do you still have that machine? Sounds very cool! I link my chipolatas in threes and depending on how many I make sometimes my sausages. The double linking method is easier to show beginners. I'll be doing a Thai sausage recipe soon and may show the triple linked then. Thanks for stopping by, appreciated and I'm very happy I conjured up some memories! Food has an amazing and unique way of doing that :)
What a legend and a brilliant video, thank you. I've been making Cumberland sausages for years but have been craving a traditional banger and tomorrow is the day 😋😋😋
Hi from the other side of the Channel ! Thank you very, very much for sharing this recipe ! We love these sausages, which are really so "british". Each time we go to UK we have some with our breakfast, and this is really a delight ! We used to bought many before getting aboard the ferry. Now thanks to you, I'll be able to prepare them ! Great recipe ! Ican't wait to give it a try :-) François from France
1980 I was 16 and a trainee butcher working in Mathews butchers Sudbury suffolk uk . We sold the best sausage ever , they were made by an old German guy for the company . It was his secret recipe .
I live in France where British sausages are not available. We have Toulouse sausages which [by law] contain 100% pork and they are inedible unless you casserole them for hours. Give me a British Banger any day. I'm really going to try making my own, thank you.
I just watched a couple of your videos and like what I see so I have decided to subscribe to your channel and given you a thumbs up as well 👍 Glad I found your channel because I am a semi retired chef of 41 years (I say semi retired because I now live abroad and return to the UK to work for only 8 months per year and the rest of the time I relax. I have lots of British Expat friends and I want to make British sausages as we all miss them, better still I want to make sausage rolls as you cannot beat a homemade sausage roll 😋 Best regards from Poland Glen 👨🍳
Hey Glen, you'll enjoy making the sausages. You picked a great country to live in, I spent several months living in Krakow and absolutely loved it. Let me know how you go with the bangers. ATB, Phil
@@CulinaryExploration That's where I live 😀 best bar in town is Duffy's Irish Bar which is in the Jewish Quarter and is owned by a true Irish man, you get a good pint of Guiness in there 🍺😋and British Sport on the telly 😃👍
@@Glenfiddich101 It's a small world. I used to say close to the river in the Jewish quarter and have a beer in Scandale in the square. I've got some friends there who opened up a bar called Mercy Browns. I need to get back over there, I bet a lot has changed in the last 6 six years.
I really miss good English sausages living in France. I am definitely going to make these, just hope they've got a sausage maker in metro. This is the second recipe I've seen of yours and it looks great and I can just tell it's going to good.
You could use one of these if you can find locally www.toolsource.com/caulk-sealant-c-370_586_588/big-brute-caulking-gun-with-enclosed-barrel-p-115723.html
I made these today. Followed recipe exactly. The test was great so can't wait until tomorrow. I also did the same again but added 300ml of nice ale to the breadcrumbs, again the test was lovely. Cheers fella.
I left the UK to move to Romania where sadly the people haven't been blessed by the trusty pork sausage. Thanks for helping me get a bit of home in rural Romania. Fancy making an irnbru recipe?
Great video. I use the sausage attachment on my Kenwood Chef....you need 2 people for that job! Good tip re not tying the end first. I usually run the tap, through my casings, as well as soaking them.
I was a Butcher for years back in Australia & owned my own Butcher Shop before I moved to USA,... Australian & English Sausage is very different & the inclusion of a filler in the form of bread crumbs or flour or rice flour for gluten free but these are important for the flavor & texture.
Will have to try this, thank you. I tried to make sausages a few years ago and even with adding extra fat, they still came out dry. Hopefully these won't be as dry.
Hi I live in Thailand, English sausages here difficult to find and Thai sausages are not good, will try your recipe. A printable recipes I cant see ?? do you have one I can keep Rod 73 years young. keep it up
I also live in Thailand, the sausages ( yorkies being the most popular) you can buy from supermarkets are absolutely horrible! The answer only ones that are good is ‘Bangkok Bobs ‘
My daughter lived in New Market......there was a shop there that only sold bangers....made fresh daily......sadly I think he closed down........they were delicious......they were my impetus to learn to craft my own bangers....
Newmarket is home to two famous sausage makers, Musk's and Powters. They both sell online through their respective websites and can also be found in certain supermarkets.
I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
Here in the States, outlets such as Bass Pro Shops, Northern Tool and Scheels sell such equipment. Grinders, stuffers and the like. If you own a KitchenAid mixer, you may be interested in their grinder and stuffer attachment set. It works well enough for small projects, to figure out how mechanized one really wants to get invested 👌
Hi, thanks for your really interesting video. I intend to use this recipe to make sausage in the quantities you showed here but I have been and bought some Pinhead Rusk so do I use the same quantities of rusk that you used with your soaked breadcrumbs ?
Great lesson, easy to follow, just need to get one of them sausage fillers. Going to be strange asking my butcher for all that minced pork rather than 2kg of sausages.
There are many different types of butchers sausages in the UK. Most family-run shops have their own local recipe. Oregano is popular here in Greece, you can also find excellent quality - so I go with that :)
Yes for sure. I would break them down so they are smaller, you could use a blender or your hand (the crumbs still need some texture so stop before they get to dust!). Hope this helps, let me know how you get on.
As relayed below, great video and a big Smash from Tulsa, OK USA but I am still confused by "rusk". Seems a somewhat mysterious product not available here in the states and there are videos on YT that make it seem so complicated to make. Your video mentions bread crumbs soaked in cold water. Off the shelf bread crumbs? Flavored, plain? Can I just zip up some staled bread and use or is there more to it. Xipped up saltine crackers? Apologies for all the questions but as clearly as you explained the sausage making part, especially the linking, de-mystifying rusk would give me more confidence as I dive into my first sausage making experience. Cheers.
Chuck Hickl Hi Chuck I am an English sausage maker and the use of Rusk is essential in the British Banger. Rusk is simply dried unleavened bread crumbs. We buy it commercially in the UK very easily from suppliers such as Weschenfelder. These dried bread granules are soaked in a liquid, usually water but it could be stout or cider depending on the flavours you are looking for, beef sausage with stout is a winner. Other binders or fillers are also used including rice, rice flour or white bread crumbs. Use one or two day old bread and blitz that in your food processor and leave them to dry over night. Look up Scott Rae on TH-cam he will take you through every process of sausage making including the use of rice and making Rusk at home. Not sure if Weschenfelder’s would ship to the states but I don’t see why not. Good luck with your sausage making. Len
@@milehidesert Hi Sara. In the UK, rusk for sausages is not the same as baby rusks. Baby rusks usually have additives, especially sugar. Melba toast would probably be ok if it doesn't have flavourings. Sausage rusk is specifically made for use as a filler. It is very simple, yeast-free wheat "biscuit" of a consistent size. It is cheap. Very necessary for a juicy sausage. Like Len Cawthraw above, I would recommend Scott Rea's TH-cam channel for old-style, simple, tasty, British cooking - pies, sausages, etc.
Hey Dean, mine is a "no brand" model I found on the back streets here in Greece. If you go that route make sure that the gear mechanism is solid and the clamping system to connect it to a bench is also strong so the machine doesn't wobble and slide around. It's worth checking that the plate that pushes the mix down through the machine fits the chamber snuggly. I much prefer the vertical orientated stuffer but thats just personal preference. Are you in the UK? If so you can try these guys www.weschenfelder.co.uk/butchers-equipment/sausage-stuffers/manual.html
Quick question. Have you ever tried a Hoads Korker sausage? They are made in Kent. These to me are the best of the best when it comes to a classic english banger. Your looked really good and as an expat I really miss a good english banger.
Currently living abroad where proper sausages are not widely available. This brought me to your video. You explained it very very well. If I was just buying pork mince to use, what percentage fat would you suggest?
Hey. You could leave the bread out but you'd need to reduce the water a little. Or you could try using a gluten free bread that's dried and blended into breadcrumbs. These guys sell gluten free rusk, if that's what you are looking for! www.weschenfelder.co.uk/sausage-making-ingredients/breadcrumbs-rusk.html
Lush. My 3 favourite parts are loin, belly and shoulder. I've had shop-bought Cumberland sausage and had it in restaurants. Never tried making it though.
I have to add my thanks. This recipe works really well. I used a bit less pepper, and will use even less next time. What make is your stuffing machine?
Here in west country England. most of us use fennel seed ground. not oregano . try and see if you like it. I do not put water with my crumb I use uncooked egg`s let them soak until bread crumb has soaked them all up.
When I was in Yorkshire in 1978 I had a breakfast sausage so good I still salivate thinking about it to this day.
Try Bothams of Whitby-my all time favourite!!-I think you can order their stuff on line.
@@trevorstephenson191 Thanks for the idea. People often talk about how bad English food is. Yes, it may not be haute cuisine, but if you want a meal to stick to your ribs and get you through the day there are few to equal it. And I found the desserts and pastries to be heavenly.
@@cindystrachan8566 I've never heard anyone call British food terrible 😲 They have all my favourite food.
@cindy lol 😂Cindy ! Keep it clean 😂😂
If you had came to Cumberland you would have had better than that.
Mate….. Thank you! I’ve made 2 batches of bangers using your recipe now. So good! Exactly what a classic British banger should taste like. Fantastic.
G'day CE, Just wanted to let you know that this recipe of yours gave us the great British banger taste exactly like ones we enjoyed so much when we lived in the UK many years ago.
I'm a retired Chef and, of course, we have some fantastic meat products, especially down here in Tasmania, but we've often missed the unique flavour of good British bangers.
Luckily, we have an excellent local butcher who has made snags, from my recipes, for us in the past. I can't wait to taste a batch of your Bangers!
Thanks so much for this recipe!
Cheers, Bill H.
Love that you tell us the percentages of the ingredients. Its great that you measure everything in grams not a volumetric measurement and use rounded numbers, not the odd numbers that have been converted from 'cups' or tablespoons. It's so much easier for scaling up or down.
You're welcome, pleased it helped. Let me me know how you get on if you make these :)
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
They say that Brittish food is bad but I've had this and I love it, It's like I can smell the golden brown frying skin through the monitor.
Married to a Londoner, live in Florida....made these for him. He hates pepper so I cut that down and added .2% of sage with the rest of the spices. He LOVES them AND loves me again! Thanks for such an easy recipe!
They say the way to a man's heart is through his sausage...
Live in the USA and British by birth. Made this from scratch today and absolutely delicious. Just like I remember. Thank you for using percentages, easy to translate into US measurements. Brilliant!
Awesome, cheers Kim!
BRAVO BRAVO BRAVO at last someone who has described the mysterious process of linking sausages....I'm 61 and it taken this long to at last understand and I truly thank you X
No worries Nick. Pleased it was helpful
Spot on video - a simple explanation & just what I want before my first attempt.
Just found this video.
Absolutely great, my father was a butcher, (retired 50 years ago), he used this antique horizontal sausage machine, made of cast iron, enamel painted red and white.
He used rusk instead of breadcrumbs, otherwise identical recipe to yours.
I was taught to link the sausages, in 3's though.
Happy days, thank you for reviving such happy memories !
Cheers and you're welcome! Do you still have that machine? Sounds very cool! I link my chipolatas in threes and depending on how many I make sometimes my sausages. The double linking method is easier to show beginners. I'll be doing a Thai sausage recipe soon and may show the triple linked then. Thanks for stopping by, appreciated and I'm very happy I conjured up some memories! Food has an amazing and unique way of doing that :)
Thank you for using weights and ratios 👍
No problem, I find it the most accurate way to measure :)
@@CulinaryExploration
Love your cooking 😋😋😋😋😋😋👍👍👍👍👍👍👍👍👍
Best one I've seen so far. Made these and they top notch. Although I make my own rusk and used that instead
What a legend and a brilliant video, thank you. I've been making Cumberland sausages for years but have been craving a traditional banger and tomorrow is the day 😋😋😋
I just made it,🎉
We are so pleased especially my husband..❤️.. thank you for this.. very simple, and easy to follow!
Hi from the other side of the Channel ! Thank you very, very much for sharing this recipe ! We love these sausages, which are really so "british". Each time we go to UK we have some with our breakfast, and this is really a delight ! We used to bought many before getting aboard the ferry. Now thanks to you, I'll be able to
prepare them ! Great recipe ! Ican't wait to give it a try :-) François from France
Let me know how you get on!
Culinary Exploration With pleasure! Enjoy your evening 😊
try a piping bag with steel nozzle. if only doing a few.
Thanks so much for explaining and showing how to link your sossies together, I've always struggled with that but you've made it so easy to do now
Awesome 💥
Great video. I had been waiting for this one. Very clearly explained. Was a great watch. Cheers
Thanks Paul. Hope it helps, let me know how you get on
Watching this from Mongolia. Can't find decent sausages here. Will follow your recipe, thank you.
Great video and your demonstration on how to link the sauages id the best I have seen on my search on TH-cam.
Straight forward and simple! Thanks!
Made this in India, kids wanted to know where I brought this from. Great video very simple recipe and taste so good.
I'm really pleased the recipe worked well for you and the kids liked them! Thanks for watching and giving me your feedback :)
Hi Valerian, where did you source the casing? Thanks in advance!
@@roshanelias6644 From my local butcher, dry ones you get in Goa
OMG...they looked delicious. Excellent video
Excellent video. Thank you. Regards from Canada.😊🇨🇦
You somehow, make everything look doable. You inspire me and you pick all good food!!! Thank you so much
Thanks for your feedback :)
1980 I was 16 and a trainee butcher working in Mathews butchers Sudbury suffolk uk . We sold the best sausage ever , they were made by an old German guy for the company . It was his secret recipe .
I live in France where British sausages are not available.
We have Toulouse sausages which [by law] contain 100% pork and they are inedible unless you casserole them for hours.
Give me a British Banger any day.
I'm really going to try making my own, thank you.
Must be going to the wrong butcher, mon ami!
they look amazingly good im sure they tast divine
I just watched a couple of your videos and like what I see so I have decided to subscribe to your channel and given you a thumbs up as well 👍
Glad I found your channel because I am a semi retired chef of 41 years (I say semi retired because I now live abroad and return to the UK to work for only 8 months per year and the rest of the time I relax. I have lots of British Expat friends and I want to make British sausages as we all miss them, better still I want to make sausage rolls as you cannot beat a homemade sausage roll 😋
Best regards from Poland
Glen 👨🍳
Hey Glen, you'll enjoy making the sausages. You picked a great country to live in, I spent several months living in Krakow and absolutely loved it. Let me know how you go with the bangers. ATB, Phil
@@CulinaryExploration That's where I live 😀 best bar in town is Duffy's Irish Bar which is in the Jewish Quarter and is owned by a true Irish man, you get a good pint of Guiness in there 🍺😋and British Sport on the telly 😃👍
@@Glenfiddich101 It's a small world. I used to say close to the river in the Jewish quarter and have a beer in Scandale in the square. I've got some friends there who opened up a bar called Mercy Browns. I need to get back over there, I bet a lot has changed in the last 6 six years.
I really miss good English sausages living in France. I am definitely going to make these, just hope they've got a sausage maker in metro.
This is the second recipe I've seen of yours and it looks great and I can just tell it's going to good.
You could use one of these if you can find locally
www.toolsource.com/caulk-sealant-c-370_586_588/big-brute-caulking-gun-with-enclosed-barrel-p-115723.html
Very well explained and instructional video. Thank you for sharing this.
I made these today. Followed recipe exactly. The test was great so can't wait until tomorrow. I also did the same again but added 300ml of nice ale to the breadcrumbs, again the test was lovely.
Cheers fella.
The test cook is just enough to tease you while waiting for them to rest. Let me know your final verdict. Cheers, Philip
Finally a easy explained sausage linking. Thankyou
My pleasure 😊
I left the UK to move to Romania where sadly the people haven't been blessed by the trusty pork sausage.
Thanks for helping me get a bit of home in rural Romania.
Fancy making an irnbru recipe?
Great video. I use the sausage attachment on my Kenwood Chef....you need 2 people for that job! Good tip re not tying the end first. I usually run the tap, through my casings, as well as soaking them.
I put half a packet of sage and onion stuffing in the mix ,very tasty .
Sounds great! Nice touch :)
Best vid on how to,link. Brilliant, thanks.
I was a Butcher for years back in Australia & owned my own Butcher Shop before I moved to USA,... Australian & English Sausage is very different & the inclusion of a filler in the form of bread crumbs or flour or rice flour for gluten free but these are important for the flavor & texture.
Hi mate, thanks for your quick and helpful response , will be onto it this coming week 👍👍🇬🇧
No worries, let me know how you go!
Great job. Thanks.
Superb video and recipe. So easy to follow .Very good to have also given the percentages.Well done sir. Like a Boss.
Nice technique for making links! I'll use that the next time I make sausage! I am definitely going to make your recipe!
You'll be good with these sausages Gary
loving your cooking video's
Will have to try this, thank you. I tried to make sausages a few years ago and even with adding extra fat, they still came out dry. Hopefully these won't be as dry.
If you don't have a sausage-maker you can still use this recipe to make great meatballs.
Or, even better, sausage rolls.
Quality video, exactly what I needed and you explained in great detail 👍
Great video... any more recipes available?
Thank you! Can't by them in Albuquerque NM USA and haven't been able to travel to Colorado to buy a stash.
Let me know how you get on making them :)
Hi I live in Thailand, English sausages here difficult to find and Thai sausages are not good, will try your recipe.
A printable recipes I cant see ?? do you have one I can keep Rod 73 years young. keep it up
I also live in Thailand, the sausages ( yorkies being the most popular) you can buy from supermarkets are absolutely horrible! The answer only ones that are good is ‘Bangkok Bobs ‘
Thanks! You are a great presenter.
Cheers, much appreciated
My daughter lived in New Market......there was a shop there that only sold bangers....made fresh daily......sadly I think he closed down........they were delicious......they were my impetus to learn to craft my own bangers....
Newmarket is home to two famous sausage makers, Musk's and Powters. They both sell online through their respective websites and can also be found in certain supermarkets.
Thank you for the recipe. It tastes yummy!
Nice one mate, fair play.
Hi! Where did you bought the analogic machine please?
I finally tried it. Turned out really good. A little too much pepper for my taste but not bad. Next time I'll reduce it to half the amount.
Just subscribed, can't wait to put this together, thank you for the recipe, hardest part where I live, will be finding pork belly, but I will.
Thanks for the sub! Let me know how you get on :)
Hi, where can buy the sausage hand machine you are using for filling ? Thank you
I found yours, thank you for the recipe 😺
Can't fault you on that process cobber, we use exactly the same process in our snag making. Nice one.
!MMMMMMMMMMMMMM¡, british cuisine is very worty to be tasted, a very well cooked recipe, !YUMMY YUMMY¡.
Thank you for video, very informative and helpful 👍
Brilliant, thanks x
I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
Looks delicious
They look banging. How many sauasages did you get from that mix ? Also what do you do with the leftover skins in the bowl?
Brilliant simplicity!🐖
Cheers for watching :)
May I know where do you buy the plunger machine, please .?
Here in the States, outlets such as Bass Pro Shops, Northern Tool and Scheels sell such equipment. Grinders, stuffers and the like. If you own a KitchenAid mixer, you may be interested in their grinder and stuffer attachment set. It works well enough for small projects, to figure out how mechanized one really wants to get invested 👌
Awesome informative Video experience Y'alls God Bless Ya Prayers
Appreciated, pleased you enjoyed it :)
would this mince recipe be good for a scotch egg?
Love your work mate!! Are you able to a video on how to make gammon? I can’t find anything online and we can’t get it downunder 🍻
Great stuff, just made 14lbs, delicious.
Really pleased you enjoyed that Karl
would be great to make a video adding different types of ingredients (like apple for instance)
Hi, thanks for your really interesting video. I intend to use this recipe to make sausage in the quantities you showed here but I have been and bought some Pinhead Rusk so do I use the same quantities of rusk that you used with your soaked breadcrumbs ?
Hi , Thanks for the video. What brand of sausage filler is this and where can we order one ?
can anyone tell me if you use packet dried bread crumbs or stale bread done as bread crumbs thanks
Alternative to bread crumbs?
I guess I will have to try this.
Are these free of nitrates? I assume so if it's fresh pork mince?
Hey! There are no nitrates in these, they are fresh pork sausages. Hope this helps :)
Great lesson, easy to follow, just need to get one of them sausage fillers. Going to be strange asking my butcher for all that minced pork rather than 2kg of sausages.
It's well worth the investment mate. The sausages are awesome made fresh
great video, thanks. My understanding was that a basic british sausage used sage, but I see you8 have gone with oregeno.
There are many different types of butchers sausages in the UK. Most family-run shops have their own local recipe. Oregano is popular here in Greece, you can also find excellent quality - so I go with that :)
@Culinary Exploration Can i use Panko bread crumbs? xx
Yes for sure. I would break them down so they are smaller, you could use a blender or your hand (the crumbs still need some texture so stop before they get to dust!). Hope this helps, let me know how you get on.
Great video thank you!
Cheers Kainoa :)
Fantastic, thank you
As relayed below, great video and a big Smash from Tulsa, OK USA but I am still confused by "rusk". Seems a somewhat mysterious product not available here in the states and there are videos on YT that make it seem so complicated to make. Your video mentions bread crumbs soaked in cold water. Off the shelf bread crumbs? Flavored, plain? Can I just zip up some staled bread and use or is there more to it. Xipped up saltine crackers? Apologies for all the questions but as clearly as you explained the sausage making part, especially the linking, de-mystifying rusk would give me more confidence as I dive into my first sausage making experience. Cheers.
Chuck Hickl Hi Chuck I am an English sausage maker and the use of Rusk is essential in the British Banger. Rusk is simply dried unleavened bread crumbs. We buy it commercially in the UK very easily from suppliers such as Weschenfelder. These dried bread granules are soaked in a liquid, usually water but it could be stout or cider depending on the flavours you are looking for, beef sausage with stout is a winner. Other binders or fillers are also used including rice, rice flour or white bread crumbs. Use one or two day old bread and blitz that in your food processor and leave them to dry over night. Look up Scott Rae on TH-cam he will take you through every process of sausage making including the use of rice and making Rusk at home. Not sure if Weschenfelder’s would ship to the states but I don’t see why not. Good luck with your sausage making. Len
Called melba toast here. Also called rusks in the baby aisle at the grocery store.
@@milehidesert Hi Sara. In the UK, rusk for sausages is not the same as baby rusks. Baby rusks usually have additives, especially sugar. Melba toast would probably be ok if it doesn't have flavourings. Sausage rusk is specifically made for use as a filler. It is very simple, yeast-free wheat "biscuit" of a consistent size. It is cheap. Very necessary for a juicy sausage. Like Len Cawthraw above, I would recommend Scott Rea's TH-cam channel for old-style, simple, tasty, British cooking - pies, sausages, etc.
Hi, could you tell me the make and model of the sausage stuffer you use.
Thanks in advance
Hey Dean, mine is a "no brand" model I found on the back streets here in Greece. If you go that route make sure that the gear mechanism is solid and the clamping system to connect it to a bench is also strong so the machine doesn't wobble and slide around. It's worth checking that the plate that pushes the mix down through the machine fits the chamber snuggly. I much prefer the vertical orientated stuffer but thats just personal preference. Are you in the UK? If so you can try these guys www.weschenfelder.co.uk/butchers-equipment/sausage-stuffers/manual.html
That mix doesn't sound like a Cumberland or Lincolnshire? What kind of banger is this?
Quick question.
Have you ever tried a Hoads Korker sausage? They are made in Kent.
These to me are the best of the best when it comes to a classic english banger.
Your looked really good and as an
expat I really miss a good english banger.
Currently living abroad where proper sausages are not widely available. This brought me to your video. You explained it very very well. If I was just buying pork mince to use, what percentage fat would you suggest?
Can't have bread! Is there a good alternative to breadcrumbs? They look delicious!
Hey. You could leave the bread out but you'd need to reduce the water a little. Or you could try using a gluten free bread that's dried and blended into breadcrumbs. These guys sell gluten free rusk, if that's what you are looking for!
www.weschenfelder.co.uk/sausage-making-ingredients/breadcrumbs-rusk.html
@@CulinaryExploration can subsitute cooked plain white rice (cold)
Could u use chickpea flour bread for crumbs.
Do you know what size the mincer plate was that your butcher used?
I didn't ask the size but it was the standard plate they use. If you're getting your mince from the butchers let them know it's for sausages.
Hi there, what is the thickness of the pork casing that you used?
Many thanks 😚
awesome thanks pal
No problem 👍
Lush. My 3 favourite parts are loin, belly and shoulder. I've had shop-bought Cumberland sausage and had it in restaurants. Never tried making it though.
I like it maybe I can cook so looking easily ( I am Thailand 🇹🇭)
Oh boy - we have to try this, they look soooo good! Do you have any other spice combos you use, I like quite a spicy banger. 👍🥩🦘🐾🙃
I've definitely got some more bangers coming. I'll share my spicy Thai sausage recipe
I love your recipe
If you do this with lamb or beef how would you change the portions of ingredients?
Yes brother you can. Exact same ingredients. I make them all the time..
I have to add my thanks. This recipe works really well.
I used a bit less pepper, and will use even less next time.
What make is your stuffing machine?
Pleased you enjoyed the recipe. My machine is a "no-name" brand. I found it down one of the back streets here in Athens.
Here in west country England. most of us use fennel seed ground. not oregano . try and see if you like it. I do not put water with my crumb I use uncooked egg`s let them soak until bread crumb has soaked them all up.
can you tell me if you use packet dry bread crumbs or stale bread thanks