What kind of meat is bangers

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Beef Rib Trim. Our hand-prepared, grass-fed British Beef Rib Trim is packed with deep flavour. Giving this recipe five stars, even though I made a slight change to save time. It's everything I remembered. My change in the timing was to cook the sausage first, then get the onions cooking in the sausage juices while I started the potatoes boiling. Also, to save time on cooking down the gravy, I added 6 cups worth of beef bouillon, but I halved the water and the wine.

This made it cook down much faster so that it was ready when the sausages came out of the oven and the potatoes were done. Rating: 4 stars. The red wine sauce is absolutely delicious, but as stated it is a thin gravy. I like mine thick and there was no problem to thicken it up. I used a bratwurst and although it was still good, next time I will try a different sausage. Maybe something like Kielbasa, as I think it would compliment the onion gravy nicely. Of course the choice of sausage is down to preference.

No complaints about the mash. I love mashed potatoes and I've never tried adding mustard powder. It gave it a nice little kick! I don't really understand the reviews that say this recipe is time consuming. The most time consuming part is the mash, which takes about 20 minutes to make. I just left the gravy on to simmer while the potatoes were boiling. In under 30 minutes, I had a meal on the table. It doesn't seem like much time to me!

I served it with fried cabbage, which rounded it out nicely. This is not a fancy meal, but I'm very happy that I tried it. This is one of those heart warming comfort foods which I will definitely make again and again! Thanks for the great recipe wsf! I'm afraid that the way I made this wasn't exactly traditional, but I had to use what I had and stick to my low-carb diet.

I used whipped cauliflower instead of potatoes and butter-flavored pan spray for the mash, but did add the mustard. Also I used fresh chicken sausage instead of pork. Even with the changes this came out great. Bangers are not just one kind of sausage, the term bangers can refer to any British sausage and you will a variety of British sausages in the English breakfast depending on what part of the country you are in.

British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them. We started calling sausages bangers sometime during the first World War, it was a slang name for a sausage at the time.

Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a medium die. Put the mixture in the freezer for 30 minutes and then grind again through a small die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.

Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients except for the hog casings. Mix the meat mixture with the paddle for minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart.

When you see this your meat is ready. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed. Place the meat mixture back in the refrigerator to chill while you prepare the casings. Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.

Sausage-making is a family affair in our home. What curious kid can resist the excitement of squishy meat being stuffed into slippery hog intestines?

Great recipe, made exactly per instruction. Fine flavor!