*  Exported from  MasterCook  *
 
                              British Bangers
 
 Recipe By     : Merle Ellis
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Sausages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            pork, butt -- fresh
    2      tsp           salt
    2      cups          breadcrumbs -- fresh
    1      tsp           pepper, white -- ground
      1/4  tsp           mace -- ground
      1/4  tsp           coriander -- GROUnd
      1/3  tsp           nutmeg -- ground
    2      ea            egg yolks -- beaten
                         casings, hog, narrow
 
  1) Cut the fresh pork into approximately 1 inch cubes.  Chill for 1
     hour.  Pass through the coarse plate of the meat grinder.
     2) Add remaining ingredients and grind a second time through the fine
     (1/4 inch) plate.  Stuff into casings and twist into 4 inch lengths.
     Makes 20 to 24 lengths.
     VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh
     breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red
     pepper and 1/4 teaspoon ground ginger to the spice mixture.
     Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the
     pork.  Omit the mace and coriander and use 1/4 teaspoon each of dried
     thyme and marjoram instead.  Add 1 teaspoon dried sage.
 
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