Best English Bangers Recipes

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!

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.

ENGLISH BANGERS

Steps:

• Mix, stuff in hog casings.

ENGLISH BANGERS

Steps:

• In a large mixing bowl, add all the ingredients except the casings.
• Mix together with your hands.
• If using natural hog casings, salted or dry, follow the instructions on the package to prep them. If using collagen casings, use them dry.
• Stuff the casings with your preferred method, such as a sausage stuffer, a stuffer tube on a meat grinder, a hand held stuffer (my preference), or even a funnel.
• I use 28 mm (1.10 inches) collagen casings. To prep them, I tie a knot on the end then pull it out to 7 1/2 inches and cut it off, use a pin or toothpick and poke a hole near the knotted end, this allows air to escape when you start filling, and repeat for 10 or so casings.
• Now this step requires two people. Pick up a sausage, pinch the open end down to the meat, get the air out, and twist two times, have another person tie with a string. Repeat for all of the links.
• Trim off the excess string and casing, then use a toothpick or needle, and poke 3 holes in each sausage, one on each end, one in the middle, this reduces the possibility of it "banging" or popping during cooking. Sausages are now ready to be pan fried or frozen. Once cooked, simply snip off the strings before serving.