Sausage, Bangers, English

Ingredients

• 2 1/2-lb ground veal
• 2 1/2-lb ground pork
• 15 slices white bread, broken up into small pieces
• 5-tsp salt
• 1 1/2-tsp black pepper
• 1 1/2-tsp cayenne pepper
• 1/2-tsp mace
• 1/2-tsp nutmeg
• 1/2-tsp thyme
• 1/2-tsp marjoram
• 5-tsp sage
• 5-eggs

Directions

1. Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

1. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
2. Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.