English Banger Recipes

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BANGERS & MASH (SAUSAGE WITH ONION GRAVY)



Bangers & Mash (Sausage with Onion Gravy) image

Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 25m

Number Of Ingredients 10

1/2 tbsp oil
8 sausages of choice ((Note 1))
1 large onion (, halved and finely sliced (yellow, white or brown) (Note 2))
2 garlic cloves (, minced)
3 tbsp flour ((plain))
2 cups beef stock/broth
1/4 tsp salt
1/2 tsp black pepper
Mashed potato
Peas

Steps:

  • Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
  • Remove sausages onto a plate. Turn heat down to medium.
  • 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
  • Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
  • Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
  • Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
  • Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
  • Season: Add salt and pepper. Stir, taste, then add more salt if you want.
  • Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g

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

ULTIMATE BANGERS AND MASH



Ultimate Bangers and Mash image

Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain's #1 most popular comfort food!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 45m

Number Of Ingredients 7

8 high quality pork sausages ((pork is traditional but if you don't eat pork you can use chicken sausages, etc))
Homemade British Bangers Recipe ((highly recommended))
2 pounds Yukon Gold or other medium-starch potato
1/2 teaspoon salt
4 tablespoons unsalted butter
3/4 to 1 cup hot milk ((we recommend whole but you can use 2%))
1 batch BEST Homemade Onion Gravy

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the onion gravy in advance. See our recipe for the BEST onion gravy.
  • To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
  • To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
  • To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.

Nutrition Facts : ServingSize 2 sausages with mash and gravy, Calories 891 kcal, Carbohydrate 43 g, Protein 45 g, Fat 58 g, SaturatedFat 41 g, Cholesterol 197 mg, Sodium 1771 mg, Fiber 9 g, Sugar 9 g

CLASSIC BANGERS AND MASH



Classic Bangers and Mash image

This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

Provided by Amystar79

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 55m

Yield 4

Number Of Ingredients 9

2 ¼ pounds potatoes, peeled and quartered
2 chicken bouillon cubes
1 cup warm milk
¼ cup melted butter
1 tablespoon cooking oil
8 links pork sausage
1 large onion, sliced and separated into rings
2 (10.25 ounce) cans homestyle beef gravy
2 teaspoons crumbled dried oregano

Steps:

  • Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
  • Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
  • Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
  • Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
  • Heat the gravy in a pan over medium heat.
  • To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 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

BRITISH BANGERS SAUSAGES



British Bangers Sausages image

Once you make these, the obvious thing to do with them is to make bangers and mash, with peas. Of course! Just pull a page from your Thanksgiving playbook and make mashed potatoes, gravy and peas in butter. That's it. You can also put these in a bun and serve with mustard and kraut, or with pickled onions.

Provided by Hank Shaw

Categories     Cured Meat

Time 2h

Number Of Ingredients 13

4 pounds venison, (pork or other meat cut into chunks)
Either 1 pound pork fat ((or 1/2 pound pork fat and 1/2 pound venison fat), cut into chunks)
36 grams kosher salt, (about 2 tablespoons plus a teaspoon)
2 teaspoons dried thyme
2 teaspoons white pepper
1 teaspoon minced sage
1 teaspoon porcini powder ((optional))
1 teaspoon onion powder
1/2 teaspoon mace
1/2 teaspoon nutmeg
1 cup coarsely ground oats, (barley, or, alternately breadcrumbs)
3/4 cup malty beer
Hog casings

Steps:

  • Get out about 15 to 20 feet of hog casings and soak them in warm water. If you don't trust your source, run water through them to check for punctures or weak spots.
  • Make sure all your equipment is cold, as in freeze the grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything's nice and cold, mix the meat and fat with all the spices (leave out the oats and beer for the moment).
  • Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or somesuch. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much.
  • Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the oats and beer. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes -- your hands will ache with cold, which is good. You want everything to almost emulsify.
  • Stuff the sausage into hog casings rather loosely. I like bangers to be about 6 to 8 inches long, but it's your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. (This video shows how I do it.) Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.
  • Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that's 40°F or cooler. Don't let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Bangers will keep a week in the fridge and a year in the freezer, if you've vacuum sealed them.

Nutrition Facts : Calories 585 kcal, Carbohydrate 25 g, Protein 89 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 308 mg, Sodium 2978 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

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 BANGER



ENGLISH BANGER image

Categories     Sausage

Number Of Ingredients 13

Banger Seasoning:
5 tsp. ground white pepper
2 1/2 tsp. mace
2 1/4 tsp. salt
2 tsp. ground ginger
2 tsp. rubbed sage
1/2 tsp. nutmeg
Sausage:
2 1/2 lb boneless lean pork shoulder or loin
1 lb. fresh pork fat in cubes
1 1/2 dry bread crumbs
1 1/4 cup chicken broth
3 1/2 tsp. Banger seasoning

Steps:

  • Grind pork and fat together using plate of meat grinder. Add Banger seasoning and mix well. Grind again. Stuff mixture into casings and tie in 4-5 inch lengths This mixture will be too fine to form into patties. Bake or saute as you prefer

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