ENGLISH BANGERS AND MISC.....
Printed From: Foods of the World Forum
Category: Europe
Forum Name: The British Isles
Forum Discription: A lot more than just boiled beef!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=110
Printed Date: 26 March 2026 at 20:34
Topic: ENGLISH BANGERS AND MISC.....
Posted By: got14u
Subject: ENGLISH BANGERS AND MISC.....
Date Posted: 04 February 2010 at 23:05
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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. |
Replies:
Posted By: Guests
Date 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? 
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Posted By: TasunkaWitko
Date 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! )
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Posted By: Hoser
Date Posted: 06 February 2010 at 06:10
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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! |
Posted By: got14u
Date Posted: 06 February 2010 at 09:04
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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.
------------- Jerod Life's hard, it's even harder when your stupid. |
TasunkaWitko wrote:Posted By: got14u
Date 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 recipe
------------- Jerod Life's hard, it's even harder when your stupid. |
Posted By: jdonly1
Date Posted: 13 February 2010 at 23:20
Mate they are some nice looking snags
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