ENGLISH BANGERS RECIPE RECIPES

Name: Traditional British Bangers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 pounds, 8-12 serving(s)
Ingredients: 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)

TRADITIONAL BRITISH BANGERS RECIPE - FOOD.COM

Traditional British Bangers Recipe - Food.com 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!

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 17

Ingredients

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, FatContent 28.4, SaturatedFatContent 14.4, CholesterolContent 68.6, SodiumContent 31.9, CarbohydrateContent 0.9, FiberContent 0.2, SugarContent 0.3, ProteinContent 7.5

BANGERS | ALLRECIPES

Bangers | Allrecipes image

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

Provided by Brian Genest

Categories Meat and Poultry Sausage Homemade

Total Time 14 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

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, CarbohydrateContent 1.9 g, CholesterolContent 80.6 mg, FatContent 29.2 g, FiberContent 0.6 g, ProteinContent 17.6 g, SaturatedFatContent 10.7 g, SodiumContent 924.8 mg, SugarContent 0.5 g

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