Traditional British Bangers

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1/2 lb ground lean lamb
• 1/2 lb lean ground veal or 1/2 lb lamb
• 6 ounces suet
• fresh breadcrumb, made from 3 slices of bread,including crust
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 2 teaspoons dried sage
• 2 teaspoons onion powder
• 1 teaspoon finely grated lemon, rind of
• 1 large egg
• prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

Recipe

• 1 knead together the lamb, veal, fat, and bread.
• 2 stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
• 3 chef's note: at this point, i fry a small sausage patty and taste it so that i can adjust the seasonings, because the recipe so far is fairly mild.
• 4 firmly stuff the mixture into the prepared hog (sausage) casings.
• 5 prick any air pockets with a pin.
• 6 poach, broil, grill, or fry them before serving.
• 7 serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
• 8 the raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
• 9 they can also be frozen (raw, poached, or broiled) for 3 months.