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This was kindly given to me some time ago by British butcher Phil Groth of Phil's Sausages, High Street, Hampshire. He has kindly given me permission to share it with the other members of the forum

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There aren't any books that I know of on British Bangers and most butchers keep their recipes to themselves. But to make them yourself is pretty simple so long as you have some equipment. A mincer with a sausage stuffing attachement is handy, if not a food blender can be used to make the meat and getting it into the skins can be done with an icing bag.

Anyway here is a recipe that might help.

Make the seasoning first.
1 lb salt
2oz ground white pepper
2oz ground black pepper
2oz ground nutmeg
1oz ground mace
1oz ground ginger
1/2 oz ground allspice(pimento)
Mix all the ingredients together well and keep in a sealed jar.

This is a basic pork sausage spice mix that can be used in many recipes.
I'll send the recipe in another e mail

Phil

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Phil suggests using this spice mixture at 20 to 25 grams per kilo.

kind regards

Parson Snows

I will pass on your thanks to Phil in our Christmas email.

kind regards

Parson Snows

Thanks Parson & please also thank your friend It looks a pretty good seasoning & one I will try over the festive season.

Merry christmas

regards
sausagemaker

I would have posted it earlier but as it isn't my spice mix I was waiting for approval from Phil. His comment unlike a lot of butchers was "spread the word"

kind regards

Parson Snows

I have a collection of sausage recipes including spice mixes from Devro as soon as I get a chance I will scan them & post them to the site


Regards
sausagemaker

Please do. They will, I'm sure, be most appreciated.

This can be used to make an American Style Pork Sausage



hope that this is of some use to you

kind regards

Parson Snows

American Pork Sausage Spice Mix

1) 2 Tblspns Cracked Fennel seeds
2) 1 Tblspn Dried/Rubbed Sage
3) 1 Tblspn Dried Oregano Leaves
4) 1 Tblspn Dried Marjoram Leaves
5) 1 Tblspn Dried Rosemary Leaves (Roughly Ground)
6) 2 tspns Dried Red Chili Flakes
7) 2 tspns Ground Black Pepper
8) 2 tspns Salt

mix thoroughly together and use at a rate of 1 Tblspn per 1/2 lb of sausage mixture.

kind regards

Parson Snows