A simple all purpose English banger with great herbal notes running through it!
Classic Herb Banger
Ingredients
- Pork (Lean Meat) 750g
- Pork Fat 250g
- Iced Water 60g
- Rusk 60g
- Sea Salt 12g
- Fresh Ground Black Pepper 2g
- Dried Sage 2g
- Ground Nutmeg 1g
- Dried Thyme 0.5g
- Marjoram 0.5g
Method
- Chill or par-freeze Meat & Fat
- Grind twice on a medium plate
- Mix in salt, Rusk, Iced water and all other ingredients
- Mix well until paste becomes sticky
- Stuff into natural hog casings of preferred diameter and link
- Refrigerate overnight (ideally hanging)
