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.

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