ENGLISH BANGERS

Steps:

• In a large mixing bowl, add all the ingredients except the casings.
• Mix together with your hands.
• If using natural hog casings, salted or dry, follow the instructions on the package to prep them. If using collagen casings, use them dry.
• Stuff the casings with your preferred method, such as a sausage stuffer, a stuffer tube on a meat grinder, a hand held stuffer (my preference), or even a funnel.
• I use 28 mm (1.10 inches) collagen casings. To prep them, I tie a knot on the end then pull it out to 7 1/2 inches and cut it off, use a pin or toothpick and poke a hole near the knotted end, this allows air to escape when you start filling, and repeat for 10 or so casings.
• Now this step requires two people. Pick up a sausage, pinch the open end down to the meat, get the air out, and twist two times, have another person tie with a string. Repeat for all of the links.
• Trim off the excess string and casing, then use a toothpick or needle, and poke 3 holes in each sausage, one on each end, one in the middle, this reduces the possibility of it "banging" or popping during cooking. Sausages are now ready to be pan fried or frozen. Once cooked, simply snip off the strings before serving.