Old Fashioned English Spiced Pork And Herb Sausages Or Bangers Food

HERB SAUSAGE

Steps:

• Combine ingredients.
• Mix thoroughly.
• Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnite.
• Unwrap and bake on broiler pan at 200 degrees for 4 hours.
• Store wrapped in the refrigerator.

SPICED PORK AND POTATO PIE

Steps:

• Heat oven to gas mark 6. Boil potato until tender drain and mash, leave to cool.
• Heat oil in non stick pan add the mince and onion and quickly fry until browned, add garlic spices and stock plenty of pepper a little salt and mix well. Remove from the heat stir potato and leave to cool.
• Roll our pasty and line base of a 20- 23cm pie tin. Fill with pork mixture and brush edges of pastry to seal trimming off excess, prick the top of the pastry case to allow steam to escape and glaze top with the beaten egg.
• Bake for 30 minutes until crisp and golden cut into wedges and serve with a crisp green salad.

SPICED PORK WITH BOURBON REDUCTION SAUCE

Steps:

• To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
• To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

BRITISH BANGERS SAUSAGES

Steps:

• Get out about 15 to 20 feet of hog casings and soak them in warm water. If you don't trust your source, run water through them to check for punctures or weak spots.
• Make sure all your equipment is cold, as in freeze the grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything's nice and cold, mix the meat and fat with all the spices (leave out the oats and beer for the moment).
• Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or somesuch. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much.
• Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the oats and beer. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes -- your hands will ache with cold, which is good. You want everything to almost emulsify.
• Stuff the sausage into hog casings rather loosely. I like bangers to be about 6 to 8 inches long, but it's your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. (This video shows how I do it.) Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.
• Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that's 40°F or cooler. Don't let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Bangers will keep a week in the fridge and a year in the freezer, if you've vacuum sealed them.

SPICED PORK WITH SWEET MAPLE GLAZE

Steps:

• Preheat oven to 425.
• Bring pork chops to room temperature, pat dry.
• Add 1 tbsp of butter to large fry pan and set heat to medium-high.
• Combine mustard powder, salt, pepper, paprika, cinnamon and cumin. Rub onto pork.
• Place pork into hot pan and sear on both sides for two minutes.
• Transfer pork to a baking dish sprayed with non-stick olive oil spray and pour half of the juices left in the frying pan on top of the chops.
• Cook pork chops for 15-20 minutes depending on the thickness, baste (with half of the sauce you will make in the next step) and flip once or twice during cooking.
• After pork chops are in the oven turn stove top to medium low and pour white wine into the frying pan to deglaze. Use more or less depending on how thick and sweet you want your sauce.
• Add butter, maple syrup, and tarragon.
• Allow to thicken to your desired consistency. Use half to baste chops once or twice during cooking.
• Remove chops from oven when just under done - because they are thicker they will continue to cook once you remove them. Pour remaining sauce on top and serve.