Fruity Banger Food

BANGERS

Steps:

• Cut pork and veal into 1-inch cubes and set aside.
• Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
• 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.
• 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.
• Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
• 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.
• Twist into links of desired size as casing fills. Tie off other end after final link.
• 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.

FRUITY BANGER

Steps:

• Fill a tumbler with ice, and pour in the vodka, schnapps, triple sec, and orange juice. Stir and serve.

BANGERS WITH FRUITY GRAVY

Steps:

• Fry and cook the sausages until done.
• Prepare your gravy (as per the packet or your own recipe) in the pan which the sausages were cooked and add the chutney. Stir well, simmer until thick and cooked.
• Add Sausages back to the pan so they get coated in gravy.
• Serve over mashed potatoes.