Bangers

This chicken casserole has a topping of salty, crunchy potato chips. It tastes fantastic and is simple to prepare.

Ingredients

Cut pork and veal into 1-inch cubes and set aside.
Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
Twist into links of desired size as casing fills. Tie off other end after final link.
Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.
You can cook these any way you like, or freeze for later use.