Making British style bangers is a lot of fun. They are forgiving, and it feels like there is quite a bit of room to play around with recipes. This batch went extremely well, and was actually a ton of fun to make. It is a variation on the sausage recipe that should be on your left (eyes the recipe list suspiciously), but include a large fist full of rosemary, sage, lemon thyme, and garlic salt.
I also used larger casings for this batch than the last--40mm casings--and I was flabbergasted that unlike the last batch of sausages that took two lengths, this only took one (with lots to spare). This was especially surprising since the shoulder of pig I used was probably seven pounds (two more pounds than the last batch), so I had prepped three lengths of casing.
Oh well, I re-salted them, and hopefully they will store.
And the flavor of this batch of sausages? Divine would be an understatement :D
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.