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Traditional British Bangers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.4465
Energy (kCal)3008.6454
Carbohydrates (g)6.0079
Total fats (g)293.6077
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Knead together the pork, veal, fat, and bread. | 2. Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture. | 3. CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild. | 4. Firmly stuff the mixture into the prepared hog (sausage) casings. | 5. Prick any air pockets with a pin. | 6. Poach, broil, grill, or fry them before serving. | 7. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes. | 8. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week. | 9. They can also be frozen (raw, poached, or broiled) for 3 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1/2 lb ground lean 852.768 0.0 31.5479 79.5388
    lamb 1/2 ground 605.556 0.0 38.2838 48.9661
    suet 6 ounces 1452.654 0.0 2.5515 159.894
    breadcrumb white bread - - - -
    seasoning salt 1 teaspoon - - - -
    lemon pepper 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    mace 1/8 teaspoon 1.0094 0.1073 0.0143 0.0688
    thyme 1/8 teaspoon dried 0.10099999999999999 0.0245 0.0056 0.0017
    marjoram 1/8 teaspoon dried 0.2032 0.0454 0.0095 0.0053
    sage 2 teaspoons dried - - - -
    onion powder 2 teaspoons 16.368 3.7978 0.4997 0.0499
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    egg 1 71.5 0.36 6.28 4.755
    hog casing sausage prepared - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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