British pork sausage BANGER with BUTCHERS Rusk скачать в хорошем качестве

British pork sausage BANGER with BUTCHERS Rusk

These sausages are juicy, tender, and perfect for bangers and mash or a full English. The rusk helps absorb juices and gives that familiar British sausage texture. 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes.    / backyardchef   Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard... 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, COLIN H, Tina McFarland, Scott Muma, Pat Phares, bobbi nan rinker, John Jones, Paula Funnell, Sean Martin, Jean Batty, Kelly Angel, Janice Vineyard, Lori Diaz, Jean Batty, JPV, David Lalonde, Alien8you, Bill Aronec, Michael Ginns, Mike Trump, Max Currie, Belinda Green, Ralph Smith, Deri and Bob Amason, Laura Austan, Yvonne, Malcolm Peacock, John Baird, Franz Domurath, Kim Kayoda, Richard Harris, John, Bobbi, Chrissy Kana, Stephen Short, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Budgieboy, Kathleen Hayes, John Kennington, John Baldwin, Sharla Hulsey, Doug & Sunny Olsen, Debbie Evans, Jean Buckley, Chris Matheson, Tez Brennan If you would like to support my little channel on Patreon (only if you want :)   / backyard_chef   Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyar... NEW FACEBOOK PAGE -   / backyardchefscasualkitchen   NOTE: You have to answer all membership questions to join it's fully automated and accept group rules Ingredients • Pork mince (shoulder or 80/20 mix) – 3 kg • Butchers' rusk (dry) – 300 g (10.5 oz )    • Butcher’s Rusk KEY ingredient for SAUSAGE ...   • Ice-cold water – 600 ml (approx. 2.5 UK cups / 2.5 US cups) • Salt – 45 g (3 tbsp) • White pepper – 9 g (1 tbsp) • Ground black pepper – 6 g (2 tsp) • Ground nutmeg – 3 g (1 tsp) • Ground coriander – 3 g (1 tsp) • Dried sage – 6 g (2 tsp) • Optional: mace or allspice – 1 tsp (for depth). I used allspice • 1 tbsp dextrose (standard butcher practice) • Sausage casings – natural hog casings, rinsed and soaked or collagen casings HOW TO MAKE BUTCHER'S RUSK VIDEO BEFORE THIS ONE -    • Butcher’s Rusk KEY ingredient for SAUSAGE ...   Casing size I left that open to choice - Standard collagen casings used for British-style sausages (like Cumberland, Lincolnshire, or traditional bangers) are typically: Collagen Casing Size: Diameter: 28–30 mm or 30–32 mm 28–30 mm: Gives a slightly thinner sausage, used for chipolatas or breakfast-style bangers. 30–32 mm: Most common size for traditional British bangers and Cumberland sausages. Notes: These sizes refer to the stuffed diameter, not the flat width. Edible collagen casings are usually used for fresh sausages. I used the 28 Best, Rik Salt Analysis per Kilogram of Meat Total meat weight = 3 kg Salt used = 45 g That’s 15 g of salt per 1 kg of meat mixture This 5% salt-to-rusk ratio and 1.5% salt-to-meat ratio is standard for traditional British sausage making, where: 1.5–1.8% salt per kg of meat is typical The FSA (UK Food Standards Agency) recommends a maximum of ~1.13 g of salt per 100 g of sausage for health, but artisan butchers often exceed this for flavour, texture, and preservation. If targeting reduced sodium or home cook audience: Many now aim for 1.2% or even 1% for lighter seasoning #backyardchef #bangers #sausage #british PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.