Love the whole series. The idea is great. Eric, you're doing a great job. You're a culinary scientist, a sausage master, a true gentleman and scholar. Keep up the good work. Michael Ruhlman once said that charcuterie helped human explore the world. We need many more tutorials, there are thousands of sausages and other meats out there to learn about. Krakowska, Merguez, Basturma, Andouille, Pastrami, Pancetta, Lomo, Lonzino, Jambon, Schinken.... Too many to list.... Keep going please... you're teaching people for generations to come. Always love to see more of your videos.
Thank you for your comment. Funny you should mention krakowska and Basterma. Just today I finished making a batch that's ill be showing after this series is finished. Talk about amazing sausage and meat!!! You are right. So many sausages, meats, and different styles of preparation and preservation. We've got our work cut out for us!!
Brilliant! I started watching your videos for the salami, love seeing all these other charcuterie delights and being a Brit, loved the bangers and mash. Onion gravy is life!
Hey Eric. Just made these bangers today. My Mrs. Who is an expat., and btw as a family spent 9 years living abroad, thought they were really good. We tried them for breakfast but agreed they would be better in a sausage casserole or as described Bangers and Mash.
Be sure to follow Andrew on Instagram here: instagram.com/theveryhungrydiplomat/ Take the #celebratesausage challenge. Which sausage do you plan on making this year? You can find a printable recipe for Bangers & Mash here: twoguysandacooler.com/bangers-mash/
Nice - how did you decide on your ratios? I've found bangers calling for ground ginger a lot in addition to the strong mace, sage and nutmeg spice profile. I've also tended to see rusk/bread crumb in the 150g/kg mince range, which gives even more bind for that traditional bouncy bite-helped out even more if poached in water or beer first prior to browning off in a pan. Also love the traditional shorter link (~10cm) which gives em a bit more unique look on the plate than a conventional American brat.
Hi, I love your videos. Fantastic! I am a bit confused. Why do you need to prevent the smearing of fat in the grinder? If you mix thoroughly to create the primary protein bind, does that smear the fat? Not sure of the difference. Could you please explain? Please keep your videos going. So full of facts, techniques and inspiration. I watched your cures videos more than once to ensure that I understand the concept.
Great questions.. If the fat is smeared at any stage (grinding, mixing, or stuffing) while making a regular sausage or salami (emulsified sausage don't apply to this rule) the fat will melt at a lower temperature. This will leave you with a dry crumbly sausage or a salami that won't dry correctly. So when grinding or mixing the meat needs to be almost frozen to insure that the fat doesn't smear... The primary protein bond happens most effectively at 32-38F so when mixing you meat it needs to stay at this temp. If the temp gets above 50 the fat will start to smear... We don't want this... Does that make sense
That makes sense. I get it. The temperature is critical throughout. I am going to be much more careful about this in the future. Thank you very much for your help.
Rusk is not sold in the US and breadcrumbs are a very poor substitute. Here is a link on how to make it. Be sure to freeze it for long term storage or it will spoil. Rusk is likely the best binder for sausages that one can use. th-cam.com/video/IGdgOwHVNUg/w-d-xo.html.
@@2guysandacooler Oddly enough I just tried again for this recipe and others along with others and attempted to go directly to your home website. In all cases I get a 503 Service Unavailable. My primary browser is Chrome, but I also tried both Firefox and Safari running on a Mac OS. I looked up the error it seem to be one used when a site is under maintenance or the webserver is unable to handle the volume of traffic. I'll keep trying I'm enjoying the series and really want a couple of these latest recipes. Yes I'd been able to reach your site prior to this episode. Thanks
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Love the whole series. The idea is great. Eric, you're doing a great job. You're a culinary scientist, a sausage master, a true gentleman and scholar. Keep up the good work. Michael Ruhlman once said that charcuterie helped human explore the world. We need many more tutorials, there are thousands of sausages and other meats out there to learn about. Krakowska, Merguez, Basturma, Andouille, Pastrami, Pancetta, Lomo, Lonzino, Jambon, Schinken.... Too many to list.... Keep going please... you're teaching people for generations to come. Always love to see more of your videos.
Thank you for your comment. Funny you should mention krakowska and Basterma. Just today I finished making a batch that's ill be showing after this series is finished. Talk about amazing sausage and meat!!! You are right. So many sausages, meats, and different styles of preparation and preservation. We've got our work cut out for us!!
I think after the 31 days of Sausage, you need to do the 365 days of Sausage. Love it. Thanks again!
Bangers looked great!👍
Love this series! I'm learning about sausages from around the world, and how they're made. Every day a different sausage! Love your channel!
Thanks Eric.. Was waiting for the British banger. Excellent stuff on this channel.. May you grow from strength to strength
Looking forward to basturma as well
These would be wonderful for Toad in the Hole as well. Including that gravy.
Haven't eaten bangers & mash in a few years. Great idea.
Brilliant! I started watching your videos for the salami, love seeing all these other charcuterie delights and being a Brit, loved the bangers and mash. Onion gravy is life!
😁😁excellent!!
Hey Eric. Just made these bangers today. My Mrs. Who is an expat., and btw as a family spent 9 years living abroad, thought they were really good. We tried them for breakfast but agreed they would be better in a sausage casserole or as described Bangers and Mash.
I just made these this past week using Scott Rea's recipe and I have to say they are wonderful
Awesome meal!
Another keeper - thanks 2G!
Be sure to follow Andrew on Instagram here: instagram.com/theveryhungrydiplomat/
Take the #celebratesausage challenge. Which sausage do you plan on making this year? You can find a printable recipe for Bangers & Mash here: twoguysandacooler.com/bangers-mash/
Can't wait to make this one!
Great series! Really enjoying it!
Nice - how did you decide on your ratios? I've found bangers calling for ground ginger a lot in addition to the strong mace, sage and nutmeg spice profile. I've also tended to see rusk/bread crumb in the 150g/kg mince range, which gives even more bind for that traditional bouncy bite-helped out even more if poached in water or beer first prior to browning off in a pan. Also love the traditional shorter link (~10cm) which gives em a bit more unique look on the plate than a conventional American brat.
Erik you are awsome broo... info technique detail .. keep going . Cypriot pastirma . May be one day !!
Great job pulling all this together.
Thanks for the comment...
It didn’t go unnoticed that you used your fork like a proper Englishman. Upside down Americans would say.
It's the little things.... 😂😂. You're the first to notice
Bombdiggity again! Short of making your own rusk which is hard to find in the states , I sub unseasoned Panko pre soaked ....seems to work
Ever have onion sausage? It only exists in Lexington sc for some reasons. Check out caughmans meat'n'place.
OHHH Never had onion sausage. I'll have it check it out..
The Seasonings in this Sausage include:
White Pepper
Sage
Nutmeg
Mace
Cayenne Pepper
Hi, I love your videos. Fantastic!
I am a bit confused. Why do you need to prevent the smearing of fat in the grinder? If you mix thoroughly to create the primary protein bind, does that smear the fat? Not sure of the difference. Could you please explain?
Please keep your videos going. So full of facts, techniques and inspiration. I watched your cures videos more than once to ensure that I understand the concept.
Great questions.. If the fat is smeared at any stage (grinding, mixing, or stuffing) while making a regular sausage or salami (emulsified sausage don't apply to this rule) the fat will melt at a lower temperature. This will leave you with a dry crumbly sausage or a salami that won't dry correctly. So when grinding or mixing the meat needs to be almost frozen to insure that the fat doesn't smear... The primary protein bond happens most effectively at 32-38F so when mixing you meat it needs to stay at this temp. If the temp gets above 50 the fat will start to smear... We don't want this... Does that make sense
That makes sense. I get it. The temperature is critical throughout. I am going to be much more careful about this in the future.
Thank you very much for your help.
PIE CHIPS N BEANS ALL THE WAY M8
Rusk is not sold in the US and breadcrumbs are a very poor substitute. Here is a link on how to make it. Be sure to freeze it for long term storage or it will spoil. Rusk is likely the best binder for sausages that one can use. th-cam.com/video/IGdgOwHVNUg/w-d-xo.html.
Just tried the link for the recipe it is unavailable,
recipe is available now 😁
@@2guysandacooler Oddly enough I just tried again for this recipe and others along with others and attempted to go directly to your home website. In all cases I get a 503 Service Unavailable. My primary browser is Chrome, but I also tried both Firefox and Safari running on a Mac OS. I looked up the error it seem to be one used when a site is under maintenance or the webserver is unable to handle the volume of traffic. I'll keep trying I'm enjoying the series and really want a couple of these latest recipes. Yes I'd been able to reach your site prior to this episode. Thanks
Ok you are back up and in business again. Thanks.
It's making me tick every time he says "ban-gers 🥴 it's "bang-eurghs" Bangers.. but fair play it looks up to standard, I can't lie. 👌🏽
Link to recipe is not working
recipe is available now 😁
I got to be honest; I will make this but when I was in London, all the food was very bland. #CelebrateSausage
This recipe was quite tasty. Nice and herby with the right amount of salt!