Grilled Pork Bangers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- Ingredients
- 4 cups Pork (diced)
- 2 ⅔ cups Beef (or lamb)
- 1 ⅔ cups back Bacon (diced)
- 2 cloves garlic cloves (minced)
- 2 Tbsps Worcestershire sauce
- 2 Tbsps white wine vinegar
- 1 tsp Coriander
- 1 pinch cayenne pepper
- 1 pinch Nutmeg
- 1 pinch dried thyme
- 1 pinch ground cloves
- 1 tsp ground Black pepper
- ½ tsp salt
- Sausage casing (intestines from the butcher)
Preparation steps
1.
Combine all the ingredients together in a large bowl apart from the casings.
2.
Put everything through a meat mincing machine. Use a large piping bag with a wide nozzle to stuff the sausage casings.
3.
Make sure there are no air bubbles, then twist the ends of the sausage to the required length. Roll the sausage into a coil and fasten with a cocktail stick.
4.
Place the Cumberland sausages on a hot barbecue for 10 minutes until nicely browned. Turn occasionally. Serve whilst hot.
