Traditional British Bangers

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“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!”
2 pounds

Ingredients Nutrition


  1. Knead together the pork, veal, fat, and bread.
  2. 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.
  3. 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.
  4. Firmly stuff the mixture into the prepared hog (sausage) casings.
  5. Prick any air pockets with a pin.
  6. Poach, broil, grill, or fry them before serving.
  7. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
  8. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
  9. They can also be frozen (raw, poached, or broiled) for 3 months.

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