English Bangers Recipes

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HOMEMADE BRITISH BANGERS



Homemade British Bangers image

The key component to Bangers and Mash is of course the bangers. Succulent, crispy, juicy and packed with flavor, these are the ultimate British bangers to go with your mash and onion gravy!

Provided by Kimberly Killebrew

Categories     Main Course     Main Dish

Time 2h

Number Of Ingredients 13

4 pounds boneless pork shoulder (, cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding)
1 pound pork back fat (, cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding)
1 cup crushed ice
2 to 2 1/2 cups ice cold water (, give or take as needed)
1 cup coarse homemade breadcrumbs from twice toasted bread
2 1/2 tablespoons salt
1 1/2 tablespoons freshly ground white pepper
1 1/2 tablespoons minced fresh sage
2 teaspoons onion powder
2 teaspoons ground ginger
2 teaspoons ground mace
1 teaspoon ground nutmeg
32mm natural hog casing, 15-20 feet (, soaked in warm water and thoroughly rinsed)

Steps:

  • Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a medium die. Put the mixture in the freezer for 30 minutes and then grind again through a small die. (Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold.) Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
  • Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients except for the hog casings. Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little more ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator to chill while you prepare the casings.
  • Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight. This will give the flavors time to develop. Makes about 20 6-inch links.
  • To cook, gently poach the bangers in lightly salted water and then fry, grill, or bake them. Once poached they will keep in the fridge, tightly wrapped, for up to a week. (See note for freezing instructions.)

Nutrition Facts : ServingSize 1 banger, Calories 316 kcal, Carbohydrate 3 g, Protein 22 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 847 mg, Fiber 1 g, Sugar 1 g

BANGERS AND MASH



Bangers and Mash image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
  • In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
  • Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
  • Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g

TRADITIONAL BRITISH BANGERS



Traditional British Bangers image

Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef's Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!

Provided by Millereg

Categories     Breakfast

Time 55m

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 17

1/2 lb ground lean pork
1/2 lb lean ground veal or 1/2 lb lamb
6 ounces suet
fresh breadcrumb, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemon, rind of
1 large egg
prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

Steps:

  • Knead together the pork, veal, fat, and bread.
  • Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
  • CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
  • Firmly stuff the mixture into the prepared hog (sausage) casings.
  • Prick any air pockets with a pin.
  • Poach, broil, grill, or fry them before serving.
  • Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
  • The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
  • They can also be frozen (raw, poached, or broiled) for 3 months.

Nutrition Facts : Calories 290.8, Fat 28.4, SaturatedFat 14.4, Cholesterol 68.6, Sodium 31.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.5

ENGLISH BANGERS



English Bangers image

Make and share this English Bangers recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Pork

Time 1h

Yield 5 Lbs

Number Of Ingredients 8

1400 g pork, lean
900 g pork, back fat
pork sausage casing, 1 package
25 g salt, powdered
10 g pepper, ground
1/2 tablespoon nutmeg, ground
3 tablespoons sage, crumbled
1 pinch thyme, dried

Steps:

  • Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
  • Cut all the meat into 1" cubes, ready to mince using small holes.
  • With the coarse blade in the mincer, pass all the fat through.
  • Then change the blade to small and mince the lean meat.
  • Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
  • Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
  • Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
  • Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

Nutrition Facts : Calories 934, Fat 42.8, SaturatedFat 14.5, Cholesterol 386.4, Sodium 2191.3, Carbohydrate 1.6, Fiber 0.8, Sugar 0.2, Protein 126.8

ENGLISH BANGERS



English Bangers image

English Bangers are simply English pork sausages. The banger part comes from cooking them and they pop occasionally, hence the bang. The beauty of making your own sausage, you know exactly what is in it, no strange chemical names, no preservatives. These are the perfect addition to mashed potatoes and a side peas, aptly named, Bangers & Mash.

Provided by Lee Thayer @LeeNST

Categories     Pork

Number Of Ingredients 9

1 kilograms ground pork, (2 lb)
2 3/4 teaspoon(s) salt
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) ground sage
1/8 teaspoon(s) ground mace or nutmeg
1/2 teaspoon(s) white pepper powder
1/4 cup(s) dry bread crumbs
1/3 cup(s) cold water
sausage casings, natural or collagen

Steps:

  • In a large mixing bowl, add all the ingredients except the casings.
  • Mix together with your hands.
  • If using natural hog casings, salted or dry, follow the instructions on the package to prep them. If using collagen casings, use them dry.
  • Stuff the casings with your preferred method, such as a sausage stuffer, a stuffer tube on a meat grinder, a hand held stuffer (my preference), or even a funnel.
  • I use 28 mm (1.10 inches) collagen casings. To prep them, I tie a knot on the end then pull it out to 7 1/2 inches and cut it off, use a pin or toothpick and poke a hole near the knotted end, this allows air to escape when you start filling, and repeat for 10 or so casings.
  • Now this step requires two people. Pick up a sausage, pinch the open end down to the meat, get the air out, and twist two times, have another person tie with a string. Repeat for all of the links.
  • Trim off the excess string and casing, then use a toothpick or needle, and poke 3 holes in each sausage, one on each end, one in the middle, this reduces the possibility of it "banging" or popping during cooking. Sausages are now ready to be pan fried or frozen. Once cooked, simply snip off the strings before serving.

BANGERS



Bangers image

The quintessential British sausage. Great for any meal of the day.

Provided by Brian Genest

Time 14h30m

Yield 12

Number Of Ingredients 13

3 pounds pork butt roast
1 pound veal
½ pound fatback, diced
2 tablespoons dried sage
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon lemon zest
2 teaspoons ground thyme
1 teaspoon onion powder
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
sausage casings

Steps:

  • 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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 1.9 g, Cholesterol 80.6 mg, Fat 29.2 g, Fiber 0.6 g, Protein 17.6 g, SaturatedFat 10.7 g, Sodium 924.8 mg, Sugar 0.5 g

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