{"id":1867,"date":"2023-04-12T08:07:59","date_gmt":"2023-04-12T08:07:59","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1867"},"modified":"2023-04-12T08:07:59","modified_gmt":"2023-04-12T08:07:59","slug":"pork-and-leek-snag","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/pork-and-leek-snag\/","title":{"rendered":"Pork and Leek Snag"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1868 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/porkfrank-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/porkfrank-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/porkfrank-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p><strong>INGREDIENTS<\/strong><br \/>\n2.5 Kilo Pork Minced (50% Pork Belly \/ 50% Pork Shoulder)<br \/>\n250g (105) White Dried Breadcrumbs (10% By Weight Of Pork)<br \/>\n500g (20%) Cold Water<br \/>\n50g (2%) Sea Salt<br \/>\n25g (1%) Black Pepper<br \/>\n1 Leek<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Watch Video!!<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/gGGV6OgQrRw\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><strong>NOTES<\/strong><\/p>\n<p>A \u201cBanging\u201d traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you\u2019ve tried these you\u2019ll never go back!<\/p>\n<p>You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)\u2026 You could give that a go\u2026 and if you do I want to see a video\u2026<\/p>\n<p>Everything should be covered here and in the video but if you have any questions just let me know in the comments.<\/p>\n<p>A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn\u2019t an English sausage. Legend goes\u2026 that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil\u2026 hence the name \u201cbangers\u201d<\/p>\n<p>You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!<\/p>\n<p>To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 2.5 Kilo Pork Minced (50% Pork Belly \/ 50% Pork Shoulder) 250g (105) White Dried Breadcrumbs (10% By Weight Of Pork) 500g (20%) Cold&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[46],"class_list":["post-1867","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1867"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1867\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1867"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}