Smoked Bangers
Bangers are a classic component of the English breakfast and were originally made with a high water content, which caused the characteristic popping sound during frying. This smoked version uses breadcrumbs as a filler and gains a delicate sweetness from cherry wood smoke. The result is a juicy, mildly seasoned sausage with a subtle smoky note.
Ingredients(for 1 kg)
Instructions
Preparing the Farce
20 min.Soak breadcrumbs in whole milk (5-10 min.). Combine ground pork with curing salt, pepper, sage, and nutmeg. Mix in the soaked breadcrumbs and knead everything thoroughly until a homogeneous, binding mixture forms.
Stuffing and Chilling
30-60 min.Fill the mixture into pork casings (26-28mm) and twist into uniform sausages of approx. 10 cm. Rest the sausages covered in the refrigerator for at least 30 minutes so they hold their shape.
Smoking
2-2.5 hrs.Set the smoker to 85-100°C and add cherry wood chips. Hang or place the sausages on the rack and smoke until a core temperature of 72-75°C is reached. The surface should be light brown and slightly glossy.
Pro Tip
Soak breadcrumbs in whole milk for an especially juicy texture. Do not over-smoke the sausages, as the mild flavor should remain in the foreground.
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