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English Bangers/Chipolata Sausage

English Bangers/Chipolata Sausage

Perfect to serve on top of cream mash potatoes and caramelized onions (with balsamic vinegar, red wine and brown sugar)

Updated at: Sat, 13 Jul 2024 01:13:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

59

Moderate

Nutrition per serving

Calories2697.7 kcal (135%)

Total Fat179.8 g (257%)

Carbs25.2 g (10%)

Sugars2 g (2%)

Protein248.6 g (497%)

Sodium6925.6 mg (346%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 KgPork Shoulder butt

12 feethog casing

2 ½ tspSalt

1 ½ tsponion powder

½ tspground white pepper

¼ tspGround Fennel Seeds

¼ tsppaprika

¼ tspnutmeg

¼ tspthyme

¼ tspcayenne

¼ cupdry breadcrumbs

¼ cupwater

Instructions

Step 1

1.5 Kg of Pork Shoulder butt that contains about 20 percent fat. Cut into 1/2-inch cubes.

Step 2

Refrigerate meat.

Step 3

Prepare 12 feet of hog casing. Soak in water in refrigerator overnight. Rinse and soak in warm water before casing.

Step 4

Grind chilled pork with a medium plate, then refrigerate for 15 minutes.

Step 5

Mix all spices together in a large mixing bowl.

Step 6

Place the chilled grinder meat to the seasoning. Mix and knead thoroughly for few minutes, then chill in fridge ready for stuffing.

Step 7

Stuff the sausage paste into the casing and twist into 2inch (5cm) links

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