Ingredients and Weight:
- 2 pounds of ground pork sausage
- 1 large onion, chopped (about 1 cup)
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 egg
- 1/4 cup of milk
- 1 cup of all-purpose flour
- 1 bottle of your favorite barbecue sauce (about 1 cup)
Preparation Time:
- Preparation: 30 minutes
- Cooking: 45 minutes
- Total: 75 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the ground pork sausage, chopped onion, minced garlic, salt, and pepper. Mix well.
- In a separate bowl, beat the egg with milk and add to the sausage mixture. Mix until well combined.
- Shape the mixture into long cylinders or "bangers" and place on a baking sheet.
- Bake for 30-40 minutes or until fully cooked and golden brown.
- Remove from the oven and brush with your favorite barbecue sauce.
- Serve hot with your choice of side dishes.
Nutritional Information:
(Please note that the nutritional information will depend on the specific ingredients used and may vary slightly.)
- Calories: Approximately 400-500 per serving (based on the sausage content)
- Fat: Depending on the type of sausage used, it can range from medium to high in fat content.
- Carbohydrates: From the flour and barbecue sauce.
- Protein: From the ground pork sausage.
Dish Characteristics:
- Creative fusion of American and European flavors.
- Savory and hearty, perfect for colder weather.
- The dish is versatile and can be served as a main course or as part of a larger meal.
User Comments:
- "The flavor combination was amazing! The bangers were juicy and the barbecue sauce added a great touch."
- "I loved the creativity behind this dish. It was a unique and delicious experience."
- "The bangers were perfectly cooked and the flavors were well balanced."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Check the expiration dates on the sausage and barbecue sauce to ensure freshness.
- For a healthier option, you can opt for leaner ground pork sausage or even use ground turkey sausage.
