Yorkshire Sausage | British Bangers | Gourmet Woodsman
Homemade sausage is so much better than what you can buy at most stores. I'll show you how easy it is to make your own bangers.
Yorkshire Sausage:
77.5% pork butt
7.5% rusk
15% water
As a percentage of the pork, rusk, water mix:
1.5% salt
0.1% white pepper
0.05% nutmeg
0.05% mace
0.02% cayenne pepper
0.05% dried parsley
30-32mm hog casings
Пікірлер: 12
As a Yorkshireman myself, that looks cracking. Glad you enjoyed it. 👍
Always good content! Thank you!
heck yeah. looks amazing.
Oh man that’s a juicy stick o meat! Looks wonderful!
The balloon trick was really cool. Im gonna try that. Abour to attempt your breakfast sausage recipe!
Really like the ingredient percentages over set meat weight amounts.
@gourmetwoodsman
Ай бұрын
Easy to scale up or down that way.
Your grind looked great. You must keep your knife & plate sharp. (I sprung for some of The Sausage Makers sharpening disc's to make the task more convenient.) Anybody else out there that keeps knives/plates paired together?
I appreciate your comparison of Bangers, I’ve been wanting to make some. I’m with you on the commercial producers, I would rather pay more for meat from small producers with great reviews.
@gourmetwoodsman
Ай бұрын
Quality pork is so different than commodity pork, it's almost like it's an entirely different animal
Omg was that juicy or what! and none of yours spew out during the cooking! A brit sausage without sage??? 😲 I made some the other day, home made rusk and just salt,white pepper and a bit of mace. Didn't tick all the boxes. Dunno if it was the rusk or the mace. Does the rusk add a 'flavour'? Maybe i should try breadcrumbs or panko....or swerve the mace. This recipe looks interesting....i don't want a filler, just something to hold all that juice in. This is next on my 'to do' list....with no sage!! lol Nice one Greg.
@gourmetwoodsman
Ай бұрын
Rusk really doesn't have much flavor, it's more for the texture and to hold all those juices in