Old Fashioned English Spiced Pork And Herb Sausages Or Bangers Recipes

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OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!



Old Fashioned English Spiced Pork and Herb Sausages or Bangers! image

These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better - but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite - "Bangers & Mash"! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also.

Provided by French Tart

Categories     Breakfast

Time 35m

Yield 6-8 sausages, 3-4 serving(s)

Number Of Ingredients 15

12 ounces organic lean pork, minced
4 ounces pork belly, minced
2 ounces fresh white breadcrumbs
1 onion, peeled & grated
1/2 lemon, rind of, grated
1/2 nutmeg, grated
1 teaspoon chopped parsley
1 teaspoon dried herbs
1 teaspoon fresh ground black pepper
salt, to taste
2 eggs, beaten
1 -2 tablespoon flour
1 egg white, only
1 ounce butter
1 tablespoon oil

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!

SARAH'S FABULOUS BREAKFAST SAUSAGE SEASONING



Sarah's Fabulous Breakfast Sausage Seasoning image

I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 10

Number Of Ingredients 9

2 teaspoons dried sage
2 teaspoons salt
1 ½ teaspoons dried marjoram
1 teaspoon dried savory
1 teaspoon ground black pepper
½ teaspoon whiskey barrel smoked sugar
¼ teaspoon ground mace
1 pinch ground cinnamon
1 pinch crushed red pepper flakes

Steps:

  • Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.

Nutrition Facts : Calories 3.2 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 465.4 mg, Sugar 0.2 g

HERB SAUSAGE



Herb Sausage image

Make and share this Herb Sausage recipe from Food.com.

Provided by Leta8076

Categories     Meat

Time 4h20m

Yield 3 logs

Number Of Ingredients 9

1 lb ground beef
1 1/2 level tsp morgon tender quick salt
3 tablespoons grated parmesan cheese
1 teaspoon fresh ground black pepper
1 teaspoon dry basil, crushed
1 teaspoon dry oregano, crushed
1/2 teaspoon mustard seeds
1/4 teaspoon garlic powder
1 dash onion powder

Steps:

  • Combine ingredients.
  • Mix thoroughly.
  • Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
  • Wrap in plastic or foil.
  • Refrigerate overnite.
  • Unwrap and bake on broiler pan at 200 degrees for 4 hours.
  • Store wrapped in the refrigerator.

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