Grandma Carrie's Board Bangers (ground pork tenderloins) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 lbs ground pork, finely ground cracker crumbs, 1 egg, (you may need a second egg with 2 lbs. of meat evaporated milk.
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Directions: |
Directions:Combine ground pork and lightly beaten egg that has been thinned slightly with a small amount of evaporated milk. Begin with a small ball of the meat mixture (about the size of an egg) Roll in the cracker crumbs and work the crumbs into the meat until they almost disappear. Do this repeatedly as you begin to flatten the ball on a bakeboard. Continue to work in crackers (sprinkle on the top) as you form a pattie. Don't forget to flip the pattie over occasionally. It is very important that the pattie contains enough crackers, and to always keep shaping the outer edge. The patties will measure about 5-6 inches across. Store with a small piece of waxed paper between patties.
Deep fry until golden brown and crispy. Serve on a round bun with dill pickles and catsup. |
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Preparation
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Preparation
Time:Plan on several hours. |
Personal
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Personal
Notes: My mom was taught how to make these by her good friend, Grace Sherman in the mid 1930's The tenderloins were always a special treat. We didn't have them too often because of the time it took to prepare them. My kids named them "Board Bangers" because they were formed on a bakeboard, and as you shaped them into a circle, you would hit the board with the side of your hand . (Grace also lost her husband in the auto accident that took our dad).
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