Hankering for some bangers

**Drac** · 8th March 12, 03:33 PM

Hi all,

Went to the NTIF last weekend and got a hankering for bangers and mash or maybe toad in the hole. Picked up a Boston but and dug out the seasoning and casing -

Had a malfuction of the cone. The plastic shattered and I lost about 1/2# not trusting I got all of the pieces out. Did manage to make about 8 so should have enough for a couple meals -

Jim

**Downunder Kilt** · 8th March 12, 05:18 PM

Those bangers are looking good Drac. What kind of spices do you chuck in them. On Sunday I am trotting over to a mates for a gourmet sausage BBQ where everyone is encouraged to bring their favourite snags, I'll be taking some spanish chorizos that I get from a local deli.

**mookien** · 8th March 12, 10:13 PM

Jim: Delectable looking bangers. Very professionally done.

Are the strings necessary? My family used to make kielbasa. After we extruded the meat into a suitable length of casing, we would just twist it and cut it. We didn't have problems with end coming undone.

John

**Drac** · 9th March 12, 06:23 AM

Thanks.

The seasoning is from a supply store but here are some recommended links from a smoking forum I'm on -

www.sausagemaking.co.uk/
http://estores.wws5.com/stuffers.com...e_recipes.html

The string is a place holder while the collegan casing sets overnight. The soften from the moisture in the meat. Tonight I will cut and pack them up.

Jim

**mookien** · 13th March 12, 09:15 AM

Originally Posted by Drac

... The string is a place holder while the collegan casing sets overnight. The soften from the moisture in the meat. Tonight I will cut and pack them up.

Jim

Jim: That might account for the difference. We used "natural" casings obtained from a now-defunct Polish butcher shop in Albuquerque, and later web-ordered from various shops back east, eg Milwaukee.

That plate of bangers and mash looks great!

John

**creagdhubh** · 9th March 12, 06:55 AM

Well done!

**ForresterModern** · 9th March 12, 08:36 AM

Okay, Drac, now we are all just waiting for the invitation. I'll bring the mash and some nice brown gravy, your choice pork or beef. Mmmmmm, good just thinking about them. I have found a few places this side of the pond, mostly brewpubs, who do them well.

**Tobus** · 13th March 12, 07:03 AM

Forgive my ignorance, but what on earth is "toad in the hole"?

**auld argonian** · 13th March 12, 07:09 AM

The Duke Of Perth here put bangers and mash on the menu about six months ago and it's taken off like a rocket...when my son shows up Saturdays at one with a hangover from Friday, he orders a Bombadier and bangers and mash.

Best

AA

**Blackrose87** · 13th March 12, 08:30 AM

Originally Posted by Tobus

Forgive my ignorance, but what on earth is "toad in the hole"?

It's sausages wrapped in yorkshire pudding batter with gravy.
It's a traditional English dish, but is sometimes made in other areas of Britain or Ireand.