Bangers-n-mash

Friday night, quick and easy, all you need is good quality sausages, root vegetables, Hoser's 

erm.... the sauces are in bottles, Gregg's Tomato, Steak  and Sweet Chilli.

Bangers are not just any sausage. It's a British/ Aussy thing. This is a recipe for Bacon Bangers. I think I got this from an English fellow named Alex or Curious Aardvark online. I haven't made these yet but the source is very creditable. A Butthead but creditable.

3lb frozen pork shoulder steaks (CSR) or semi-frozen lean butt
3 - 4 tsp salt (includes correct amount of no2 equivalent cure salt)
I used 3 tsp (20gms) any more I find over salty - but your tastebuds might need more.
1 tsp peppercorns
approx 1/2 of a nutmeg (about 1 1/2 tsp finely grated)
1 hpd tsp either sage or mixed herbs (couldn't find any sage lol)
1/2 bottle beer approx 6 floz - chilled (you get to drink the other half)
1 heaped tsp garlic powder
2 tsp brown sugar
1/3 cup (heaped) fine oats

It's 3 lb of shoulder steaks - cos that's the pack size I get from costco, and these were experimental so I didn't want to make lots.
Scale amounts up or down for however much pork you use.

Method

Doing it this way produces a semi-emulsified texture in the sausage without having to resort to food mixers or food processors. There's definitely something in using beer that produces the emulsified effect. You don't seem to get it with wine or spirits, just beer.

partially defrost the pork - to the point where you can cut it, but it still feels frozen and hard. The 3lb pack of steaks I defrost for 30 mins at the lowest microwave setting (1) softens just enough for easy cutting.
Cut into smallish chunks.

Grind all the dry seasonings (pepper, salt, garlic, sugar, nutmeg, herbs) together as fine as you can. and thoroughly mix with the meat.
add the beer and mix, the meat won't absorb it all 'cos it'll still be frozen - don't worry about it.
add the oats and mix again.

grind twice through a coarse grid, mixing well between grinds.
The mix should feel a little sticky and still be bloody cold.
If you microwave a small patty it should be firm, bouncy and juicy

This was done immediately after the second grind - you can see it's pinkish but not quite bacon pink yet. But bloody tasty :-)

Pack down tight, cover with one layer of clingfilm pressed tight to the meat and one sealing the bowl. Refrigerate overnight.

Next day stuff and cook or pack. can be kept in the fridge or frozen.   

Bangers-n-mash is a classic dish love it .

Gotta make this! But your photo is gone, Anne ~