Lately, the stocking up I’ve been doing during The Great Sequestration has centered on using the FoodSaver™ vacuum sealer to preserve meat for the long term. I usually keep a couple large pork shoulders I find on sale in the chest freezer; I decided to run one of them through the fine-grind plate of the KitchenAid meat grinder and make sausage.
A few years ago I adapted a recipe for English Bangers from Ellen Brown’s “The Sausage Cookbook Bible” to make a loose sausage that went into a Christmas Pie. One of the real keys is to use fresh-ground threads of mace and not use the pre-ground stuff that loses all the subtle flavor notes and tastes like medicine.
My 6.79 lb. pork shoulder plus added bacon wound up yielding 7 lbs. 9 oz. of loose sausage that will keep very well vacuum sealed and frozen.
Ingredients:
- 1 lb. Ground Pork
- ¼ lb. Bacon, finely chopped
- 1 tsp. Mace Threads, freshly ground
- ½ tsp. ground Ginger
- 1 tsp. ground White Pepper
- ¼ tsp. Nutmeg, freshly ground
- 1 tsp. dried Sage
- 1 tsp. Kosher Salt
Mix thoroughly by hand before cooking.
Notes:
According to The English Breakfast Society, bangers can be a slang term for any sausage but the one we most commonly think of is a breakfast sausage.
It was a happy accident that we stumbled across genuine mace threads. We had just been looking at pictures of them online when I found unmarked packets of them in a bulk bin at the Namaste Indian Grocery Store nearby a couple years ago.
Mace was an incredibly popular spice that has fallen out of fashion. Just like nutmeg, it needs to be freshly ground to be fully appreciated. That’s the big reason why that bottle of ground mace has been sitting in your mom’s spice rack since 1973.
Schmecken! 
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