Jon Emanuel, Executive Chef of Project Angel Heart
In Britain, this ground pork mixture is stuffed into casings and called banger sausages. They’re traditionally served with mashed potatoes and onion gravy. Here’s our recipe, which we just form into patties or meatballs and bake at a high temperature. Enjoy!
- 1 lb ground pork
- 1/2 tsp dry ground ginger
- 1/2 tsp rubbed sage
- 1/2 tsp ground mace
- 1 pinch ground or grated nutmeg
- Salt and ground white pepper to taste
- 6 strips bacon, diced
- 1 C pearl onions (frozen is fine)
- 2 C beef stock or broth
- 1 tsp dry thyme leaves
- 2 T cornstarch
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Combine all ingredients and mix very well. Roll or scoop into 1.5” balls or shape the balls into patties and arrange on a baking sheet.
- Bake until cooked all the way through, about 15-20 minutes.
- Serve with your favorite mashed potatoes and onion gravy.
- Heat a small saucepan over medium heat until hot. Add the bacon and brown, being sure to reserve all the fat in the pan. Add the onions and brown. Add most of the stock, reserving about 1/4 C. Add the thyme leaves to the pot, bring to a high simmer and reduce the heat to low. Allow to gently simmer for 3-5 minutes.
- Meanwhile, dissolve the cornstarch in the remaining beef stock. After the pot has simmered 3-5 minutes, add the cornstarch and stock mixture while stirring the pot. Allow to return to a low simmer, and stir until slightly thickened. Season with salt and pepper. Serve with the bangers and mash.