Ingredients for - Bangers
How to cook deliciously - Bangers
1. Stage
Cut pork and veal into 1-inch cubes and set aside.
2. Stage
Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. Stage
Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. Stage
Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. Stage
Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. Stage
Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. Stage
Twist into links of desired size as casing fills. Tie off other end after final link.
8. Stage
Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.
