I've always had a bit of a love/hate relationship with the humble banger. I absolutely love good sausages, but in my student days I used to eat a lot of bad, cheap and nasty sausages, so I tend to think of greasy, nasty, 90% eyeball type sausages, instead of the juicy, meaty things that we all know and love.
|Just think of the possibilities...|
As well as the value issue, there is also the benefit of knowing exactly what goes into your sausages - even some 90% meat sausages can contain various things like connective tissue (whatever that is... personally, I'm not all that bothered, as a big fan of offal to start with, I'm not too squeamish about what bits of an animal I eat) As I used a whole cut of meat, this sort of thing isn't a problem.
In World War II, sausages weren't rationed, but there was no minimum meat content set by the government, which lead to the scarce meat being bulked out with bread, as well as shredded newspaper, sawdust and other unsavoury things. Offal was similarly 'off-ration.
1kg Pork Shoulder Joint
5 Garlic Cloves
2g Black Pepper
2g Cayenne Pepper
1tbsp Tabasco Sauce
1. Cube the pork joint, and then pass through the mincer and into a bowl. This was the first fun stage of the process - there is something primal about doing this - I imagined myself as both Sweeney Todd and a kid with a play-doh machine as it oozed out of the grinder!
2. Mix in the breadcrumbs, and other dry ingredients. Finely chop the onion and mix this in as well. Cover the bowl and leave to marinade overnight.
3. Now comes the fun bit - putting the filling into the sausage casing. The stuff I had was dry, but some skins need soaking first. Another thing was, until this point, I hadn't realised there were different sizes of casings. Mine didn't quite fit over the nozzle of the sausage machine... However with some jiggery-pokery (and with the help of Mrs Soup) I managed to get the filling flowing into the casing. And surprisingly, it didn't go all 'Generation Game' but was quite easy - although I reckon it's a two-man job, at least until I'm a bit more practised at it.
4. Twist the sausage into links and then put in the fridge for an hour or two before cooking (I froze some at this point as we did make 1kg)
5. Fry and eat! They smelled so much more meaty and delicious than any shop-bought sausages I have ever encountered! I served mine with the traditional mash and thick, rich and tasty onion gravy.... Enjoy!