Traditional British Bangers
Traditional British Bangers
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Chef's Note
“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!”
READY IN:55mins |
SERVES:8-12 |
YIELD:2 pounds |
UNITS:US |
Ingredients Nutrition
- 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)
Directions
- 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 British Bangers