Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 03-28-2010, 12:18 AM   #1
Got Wood.
Join Date: 03-02-10
Location: Coburg, Oregon
Default Home Made Sausages!

Some of these will be hitting the smoker tomorrow, but I just wanted to show off some of these *delicious* pork sausages that just came out of the stuffer. They are similar to traditional British bangers, but they also have home grown sage, rosemary, lemon thyme, home made chicken stock, and a small amount of red wine. I used 40mm casings, and they turned out beautiful. This time, the wife even helped out, and we probably had way too much fun with juvenile jokes about 'sausage making' :D

If ya want the basic recipe, it's at my blog via my signature (cheeseaday), or I can post it here if there is an appropriate place. Cheers!!
Attached Images
File Type: jpg IMG_0719.jpg (35.7 KB, 101 views)
File Type: jpg IMG_0724.jpg (29.5 KB, 98 views)
File Type: jpg IMG_0731.jpg (30.0 KB, 99 views)
japhroaig is offline   Reply With Quote

Old 03-28-2010, 12:46 AM   #2
Knows what a fatty is.
Join Date: 12-29-09
Location: Willow Spring, NC

Looks great and be glad you have a wife with a sense of humor not everyone has that.
22" WSM
eleventhtoe is offline   Reply With Quote

Old 03-28-2010, 12:58 AM   #3
Got Wood.
Join Date: 03-02-10
Location: Coburg, Oregon

I always forget to photograph the cooked sausage, they (the two I tested) looked and tasted great. Browned great, and unlike traditional bangers they didn't explode :D
japhroaig is offline   Reply With Quote

Old 03-28-2010, 09:23 AM   #4
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

They look pretty dang good uncooked!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 03-28-2010, 09:30 AM   #5
is One Chatty Farker
boatnut's Avatar
Join Date: 03-22-05
Location: Ohio

man those look fabulous!!!!! was gonna comment on "banger", "exploding" etc...but I'd just end up in the penalty box, LOL

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM

I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote

Old 03-28-2010, 09:49 AM   #6
Chef Jim
Babbling Farker

Chef Jim's Avatar
Join Date: 02-07-10
Location: Tequesta, Florida

Yummy, post the recipe!
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

Chef Jim is offline   Reply With Quote

Old 03-28-2010, 10:15 AM   #7
is one Smokin' Farker
southernsmoker's Avatar
Join Date: 04-14-08
Location: NS, Canada

Looks good
Southern Smoker-Northern Division!
Lang 84D Longneck
Gone brick n mortar :crazy:
southernsmoker is offline   Reply With Quote

Old 03-28-2010, 12:24 PM   #8
Got Wood.
Join Date: 03-02-10
Location: Coburg, Oregon

The base recipe is quite simple:
  • 5lbs good quality pork shoulder, not trimmed of fat
  • 1 1/2 cups plain bread crumbs
  • 1 1/4 chicken stock
  • 40 grams salt
  • 10 grams black pepper
  • 10 grams nutmeg
  • A small handful fresh sage
  • 10 grams smokey chile powder
And in this batch I added a large fist full of fined minced lemon thyme and rosemary, and a generous portion of garlic salt. The bread crumbs, or 'rusk' as it is called for bangers, plus the addition of of chicken stock seems to be the defining characteristic of an British banger.

And why do they call them bangers? Story is that during the war they added so much liquid to them since they didn't have much meat they would explode when you cooked them :D
japhroaig is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Home Made Tortillas SmokinAussie Q-talk 12 11-17-2010 10:17 AM
Home Made Pigtail Beerwolf Q-talk 25 06-01-2010 06:21 AM
Home made lump BuckSnort Q-talk 13 11-10-2009 07:18 PM
Home made Kamados?? txschutte Q-talk 6 02-22-2009 04:31 PM
Home made smoker BrooklynQ Q-talk 21 09-19-2004 01:05 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 02:02 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts