Due to their habit of often exploding due to shrinkage of the tight skin during cooking, some are often referred to as bangers. Bangers are often served with mashed potatoes to form a national British dish known as bangers and mash.

Pork belly or semi-fat pork1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Rusk60 g2 oz
Water120 m4 oz fl
Salt18 g3 tsp
Garlic10 g3 cloves
Pepper2.0 g1 tsp
Marjoram0.5 g1/2 tsp
Oregano0.5 g1/2 tsp
Savory0.5 g1/2 tsp
Rosemary0.5 g1/2 tsp
Thyme0.5 g1/2 tsp
  1. Discard the skin from belly meat.
  2. Grind meat with 1/4” (6 mm) plate.
  3. Mix all ingredients with water.
  4. Pour the ingredients over ground meat and mix all together.
  5. Stuff into 32-36 mm hog casings.
  6. Refrigerate or freeze for later use.
  7. Cook before serving.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages