Badazz Barbecued Boozy British Bangers Recipes

Steps:

• Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.
• Pinch each banger in the middle and twist to make two short bangers.
• Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.
• You should now have 16 wee pudgy bangers.
• Season each with salt and pepper.
• Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.
• Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.
• To serve- transfer to plates and drizzle a little of the remaining sauce over the top.
• Serve hot.

Steps:

• Cut pork and veal into 1-inch cubes and set aside.
• Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
• Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
• Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
• Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
• Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
• Twist into links of desired size as casing fills. Tie off other end after final link.
• Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

Steps:

• Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
• Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

Steps:

• Knead together the pork, veal, fat, and bread.
• 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.
• 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.
• Firmly stuff the mixture into the prepared hog (sausage) casings.
• Prick any air pockets with a pin.
• Poach, broil, grill, or fry them before serving.
• Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
• The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
• They can also be frozen (raw, poached, or broiled) for 3 months.