English Banger Recipes

HOMEMADE BRITISH BANGERS

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.)

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.

ENGLISH BANGERS

Steps:

• Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
• Cut all the meat into 1" cubes, ready to mince using small holes.
• With the coarse blade in the mincer, pass all the fat through.
• Then change the blade to small and mince the lean meat.
• Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
• Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
• Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
• Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

BANGERS AND MASH

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.

ENGLISH BANGER

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

CLASSIC BANGERS AND MASH

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.