Bangers And Mash! | Chuds BBQ
Pepper Cannon –
Today I made scratch made banger sausage, scallion mash, and smoky gravy. Definitely recommend giving this one a try. For sure a crowd pleaser, & easy to make!
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq
5lbs Pork
180g Rusk
45g Salt
13g Garlic
13g Onion
5g Mace
3g Nutmeg
8g Pepper
6g Thyme
7g Rosemary
7g Sage
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
The word is Slainte. Thanks for showing me I can use my InstaPot to make stock.
Can't believe it's that easy to make banger and mash, been buying it for years. FYI sorry I'm not $300 for somethings that made in china…….
What brand is the potato ricer? Do you have a link for it?
Well there's only one thing that can beet bangers and mash is TOAD IN THE HOLE with onion gravy Sausages need to be Lincolnshire.
Would love for you to attempt it.
Top tip use beef tallow and allow at least 6 hours for batter to rest, best overnight.
Slainte, boys. Looks amazing, as always.
i have been watching every vid for years now and never comment. That said, thank you for doing them, i enjoy all of your content and really enjoy you interacting with your friends. I always hit like and wish there was a really really like button. Like just sounds inadequate. I have a big green egg and enjoy smoking and grilling. Thanks again
Replace water in the banger with Guinness 😉
just about 2% salt. Standard and very good to see your salt % are on the money. I'm more confident to trust a formula when I know salt is correct…or at least to what I normally shoot for.
Looking forward to putting this one together! /🍻
i don't understand why u don't have a few million subs…..
I've never had these nor heard of them before this video but I assume the texture would be like a bread pudding inside a sausage casing.
Add some mushy peas to it
Great video as always. Try adding some wholegrain mustard to your mashed potatoes. Over here in the UK, a bowl of bangers and mash can refer to an un-flushed toilet, which is nice.
Next time you should smoke the whole banger ring
I got very tasty results with your breakfast sausage spice mix. I would definitely buy a banger mix. Maybe some pre-made rusk too?
Another gorgeous cook!!! Sláinte
Since it's Spring (ish), that means picnics are upon us! You should def try making a smokey, porky pate de campagne, with some good bread and scratch-made pickles to boot.
Clears!!!!
It's Sláinte. And it's NEVER St Pattys day. Never ever. Always St Patrick's, Patrick's, or Paddy's day.
Trust me. I'm Irish
I'm so hungry RN
Chud next up on the British sausage theme “toad in the hole”
If we have left over Bangers, we like to eat them cold on Sangers (Sandwich in Australia) with some sort of sauce. We also call Bangers – Snags.
Scott Rea usually rehydrates his rusk before the grind? I know you were using his recipe for the rusk.
I really need to make these. I've been buying mine from Cheshire Pork and they're great but I'd love to compare them.
anxiously awaiting my "tight fluff" t-shirt…
10: 30 pm had supper and you made me so hungry lol great job
Smoked salmon
I have to make me some of that stock. It always looks so good.
Bones tries something Beer'd!
What happened to that meat mixer that I was almost convinced to buy?
Can you use a food processor for that just curious or will it mess up the texture?
Pork banger that’s funny😊
pepper cannon is 200$ I went to amazon to buy on till I say the price
Make black pudding next! 😂 My guess you’ll get a lot of views until you get to the primary ingredient. I hear they use a powdered form now and reconstitute it but never done it myself, another great episode!
I have been ricing my potatoes for 15 years, it does make a great mashed potatoes and does not release the starch from the potato.
I had some authentic Irish bangers and mash during a trip to Wisconsin. IT WAS AMAZING!!!!
Brother nothing says "Bones Eats Something Weird" like some soggy chicken feet!! 😂