The Great Black Forest Banger

Im calling today's sausage a Black Forest Banger inspired by the Baden-Württemberg region of Germany. Its a tasty pepper and coriander sausage with a good hit of garlic. I hope these are good, apparently Baden-Württemberg has the most Michelin starred restaurants (52 of the total 190) in all of Germany, so I have alot to live up to. Baden-Württemberg is famous for black forest ham (not to mention snail soup and Spätzle), which is a cured and cold smoked ham seasoned with pepper, coriander and garlic.

Baden-Württemberg Block Rockin' Beats: Toner Low, Toner Low (2006)


Black Forest Banger:


-1 kg Coarsely Ground Pork Shoulder
- Natural Pork Sausage Casings
-4 tbs. Chicken Stock, White Wine or German Lager
-1 Egg
-3 Cloves Garlic (crushed into a paste)
-2 tsp. Salt
-1/2 Tbs. Sugar
-2-3 tsp. Ground Coriander Seeds (toasted in a dry frying pan till fragrant)
-2 tsp. Ground Black Pepper
-1 tsp. Caraway Seeds

After stuffing the sausages I like to place them in a bowl and let them sit overnight uncovered in the fridge, it helps the casings dry out and shrink slightly. If you have room its even more ideal if you can hang the sausages in the fridge overnight.....smart even.

Black Forest Banger