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- Dec 1, 2016
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Looks like I killed the snark....
Allow me to attempt a revival by sharing some good old fashioned charcuterie. I went to my buddy's house on Saturday to help him whip up a large batch of Cumberland sausage, otherwise known as "Bangers". For those of you who are familiar with British fare, bangers are a bit of a staple and my friend, who has long been enthused by British cooking, has really perfected his recipe. It is worth noting that he makes some of the best haggis I have ever tried and his Lorne sausage and black pudding are equally amazing.
We started with around 20 pounds of good pork, cut into pieces suitable for feeding into the grinder.
The first pass through the grinder...
A very important ingredient in charcuterie, particularly of the British variety, is Rusk! We essentially made a dense, yeastless bread, similar in consistency to biscotti. We then allowed it to dry and cool some and then ran it through a food processor to achieve a large portion of "bread crumbs". We then allow them to sit in some cold water while we prepare the rest.
Cumberland spice. My buddy's own special blend, I cannot recall everything that is in it, I just know it makes these sausages taste like heaven.
Preparing to mix it all together.
Once it has all been thoroughly mixed, we run it through the grinder a second time.
The process thus far has been accompanied by many pints of Guinness. Because.... Well, just because.
We then stuck the prepared sausage into the fridge to chill before stuffing it in casings. We kept ourselves busy though and made ourselves a nice tidy meal of Scotch eggs, chips, brown sauce, and yes, more Guinness.
Soaking the casings prior to filling.
Forgive me for not getting pictures of the casings getting stuffed, it was an involved process. But here you see a nice tidy pile of bangers beginning to accumulate. (It might be worth noting that Cumberland sausage is traditionally not "linked", rather prepared in a long coil. However, for ease of consumption and packaging, we linked these.)
After they were all filled, the sausages get pricked and then hung to dry for a little while prior to being vacuum packed and sealed. Any leftover sausage is used for patties, Scotch eggs, etc. None is wasted...
Hope you all enjoyed that. If I can manage to fund another batch this month, I might bring a large quantity to Becker West. No promises though...
Allow me to attempt a revival by sharing some good old fashioned charcuterie. I went to my buddy's house on Saturday to help him whip up a large batch of Cumberland sausage, otherwise known as "Bangers". For those of you who are familiar with British fare, bangers are a bit of a staple and my friend, who has long been enthused by British cooking, has really perfected his recipe. It is worth noting that he makes some of the best haggis I have ever tried and his Lorne sausage and black pudding are equally amazing.
We started with around 20 pounds of good pork, cut into pieces suitable for feeding into the grinder.
The first pass through the grinder...
A very important ingredient in charcuterie, particularly of the British variety, is Rusk! We essentially made a dense, yeastless bread, similar in consistency to biscotti. We then allowed it to dry and cool some and then ran it through a food processor to achieve a large portion of "bread crumbs". We then allow them to sit in some cold water while we prepare the rest.
Cumberland spice. My buddy's own special blend, I cannot recall everything that is in it, I just know it makes these sausages taste like heaven.
Preparing to mix it all together.
Once it has all been thoroughly mixed, we run it through the grinder a second time.
The process thus far has been accompanied by many pints of Guinness. Because.... Well, just because.
We then stuck the prepared sausage into the fridge to chill before stuffing it in casings. We kept ourselves busy though and made ourselves a nice tidy meal of Scotch eggs, chips, brown sauce, and yes, more Guinness.
Soaking the casings prior to filling.
Forgive me for not getting pictures of the casings getting stuffed, it was an involved process. But here you see a nice tidy pile of bangers beginning to accumulate. (It might be worth noting that Cumberland sausage is traditionally not "linked", rather prepared in a long coil. However, for ease of consumption and packaging, we linked these.)
After they were all filled, the sausages get pricked and then hung to dry for a little while prior to being vacuum packed and sealed. Any leftover sausage is used for patties, Scotch eggs, etc. None is wasted...
Hope you all enjoyed that. If I can manage to fund another batch this month, I might bring a large quantity to Becker West. No promises though...
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