Traditional British Bangers Recipes

TRADITIONAL BRITISH BANGERS

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.

TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!

Steps:

• Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
• With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
• Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
• Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.

OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.