Best British bangers

Serves: 20

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Total Time: 90

Prep Time: 90

• Makes 1.2kg sausages
• 1 kilogram(s) fatty shoulder of pork without skin or bones
• 10-15g sea salt
• 1  generous teaspoon freshly ground black or white pepper
• 1 teaspoon(s) freshly grated nutmeg
• 100 ml chilled water
• 100 gram(s) fresh, white breadcrumbs

Method

1. Cut the meat into large dice or strips that will feed easily through the mincer. Combine with the salt, pepper and nutmeg and mix well. Cover and chill for at least half a day.
2. Keeping all as cold as possible, mince the mixture through the fine or medium die.
3. Mix for one minute, stirring briskly with a wooden spoon, or using a food mixer with its basic mixing paddle on low speed.
4. Increasing the mixer speed to medium, add the water, and mix for another minute until the liquid is incorporated. Sprinkle over the breadcrumbs and mix for another minute until they are well blended in and the mixture is firm and rather sticky.
5. Fry a teaspoonful of the sausagemeat (keeping the bulk chilled) to test seasoning and adjust it if required. Be sure to mix in any additional seasoning very thoroughly.
6. Stuff into prepared hog casings, twisting every 15-20cm. Cook and eat the sausages freshly made or they will keep, hung in a cool airy place, for between 12 hours and two days, depending on the temperature .
7. Variations: Add two tablespoons of finely chopped sage leaves to the meat mixture after mincing and before mixing. Thyme, marjoram, and fennel tops are all - separately - superb flavours with pork.
8. Lightly cooking onions, leeks, shallots or garlic in a little butter before adding (chilled) to a sausage mixture, makes for a richer, more subtle flavour than adding them raw.
9. Both lemon and orange zest, very finely grated, can season sausages: try lemon zest and finely chopped thyme, or orange zest with toasted ground coriander seed.
10. Booze has an honourable role: replace the volume of water in the mix with cider, ale or wine. Dilute anything stronger.

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