[Sausageman (Mike Boggan)]

Thanks for all the nice comments about the sausages at Lostock. It was a pleasure to make them for all you great folks. I might not know much about astronomy, but sausages are a different story.

This recipe is also good for people with a Gluten intolerance.
I make them for a good friend with this problem.
He named them "Orgas Mick snags".

For those of you who would like to make burger patties for the BBQ, here is the recipe.
This is the basic recipe for a South African sausage called Borevoers, without the coriander it is the standard British sausage. increase the proportion of sage to really "wow" your taste buds. Sage is the main herb for a good banger.

If you are having friends over for a Barbie, make these for them.
AND BIN THE SAUCE.

2Kg of pork or beef mince
(a 20 to 25% fat content is required, or the mixture will be dry when cooked)
a combination of the 2 meats is good as well.

3 teaspoons of salt
2 teaspoons of cracked pepper
2 teaspoons of sage
2 teaspoons of Thyme
1 teaspoon of ground coriander seeds


optional ingredients.
Cayenne pepper
Smokey BBQ flavouring
Cajun spices
2 beaten eggs for binding, (optional)(the patties will stay together unless you make quarter pounders)

Mix the dry ingredients and add a little at a time to the meat. Mix in each time squeezing the meat through your fingers and turning to coat all the meat.
Add the beaten eggs last.

At his stage make a small pattie and fry it to test the flavour, adjust as neccessary.

Make the patties or roll the meat into sausage shapes, cover them with cling wrap and leave in the fridge for at least an hour for the herbs to infuse the meat.

For a spicy mixture add one teaspoon of one of the optional ingredients to the mixture.

I have only listed the ingredients of the 4 types that I made at Lostock

Remember that they take longer to cook than Store bought ones.

Enjoy.

Yours G__Astronomically

Mike