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ENGLISH BANGERS AND MISC.....
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got14u View Drop Down
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Joined: 27 January 2010
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    Posted: 04 February 2010 at 23:05
Well I figured I would post up what me and the kids did today. No real cookin but a lot of stuffin. We used the andouille recipe from Rytek's book with some twists to it, also did some English Bangers from the book pretty much to the letter. Last but not least I had gotten a recipe for Hungarian paprika sausage from andy so I figured I needed to try it. All tasted great after the pan fry test and so everything got stuffed. Here are some pics of the process.
some of the ingredients for the Bangers

the meat getting the knife treatment. We had some deer left and some fat from making SS so I used that as well as pork butts


flyin through the grinder

here's the color of the Hungarian kielbasa

all stuffed up

andouille in the hopper and casings


Bangers all done up.

Thanks for lookin
Jerod

Life's hard, it's even harder when your stupid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2010 at 06:58
Man oh man you are the sausage king! Those pre-stuffed shots of the prepped meat are fantastic, and the finished sausages are perfect. You can't leave us hanging like this, where are some cooked and plated pics? Cry
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2010 at 07:24
that is some beautiful stuff, jerod! is there any history behind the english bangers? how about the andouille? let us know! and that hungarian paprika sausage is wonderful with that color! details, man! details! (and recipes, too!Big smile)
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Hoser View Drop Down
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2010 at 06:10
How did you like the bangers Got1? Personally, I found Rytek's recipe a little bland, and have been searching for another one to make a batch.
Go ahead...play with your food!
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got14u View Drop Down
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Points: 341 		Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2010 at 09:04
Fir.st off thanks Rivet
 
No real history for me to speak of. I actually used ryteks for this. I do know that bangers are the common sausage links in england.
the andoulle turned out great. I didn't cook or plate any that day so I will work on a cooked pic of these. The hungarian I got from a freind and it's had all the kinks worked out and turned out great.
 
If any one needs the hungarian recipe I have to email it to you. just email me with the link below.
Originally posted by TasunkaWitko TasunkaWitko wrote:

that is some beautiful stuff, jerod! is there any history behind the english bangers? how about the andouille? let us know! and that hungarian paprika sausage is wonderful with that color! details, man! details! (and recipes, too!Big smile)
Jerod

Life's hard, it's even harder when your stupid.
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got14u View Drop Down
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Joined: 27 January 2010
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Points: 341 		Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2010 at 09:05
You know I liked them but I have never had bangers before so I can not compare them to any others. I did lay off the sage tho. Let me know if you find another recipeWink
Originally posted by Hoser Hoser wrote:

How did you like the bangers Got1? Personally, I found Rytek's recipe a little bland, and have been searching for another one to make a batch.
Jerod

Life's hard, it's even harder when your stupid.
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jdonly1 View Drop Down
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Joined: 12 February 2010
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Points: 180 		Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2010 at 23:20
Mate they are some nice looking snagsWink
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