Old Fashioned English Spiced Pork and Herb Sausages or Bangers
Experience the authentic taste of Britain with these Old Fashioned English Spiced Pork and Herb Sausages, also known as bangers. Crafted from a perfectly balanced blend of succulent pork shoulder, rich pork fat, and fresh breadcrumbs, these traditional sausages are elevated with an aromatic mix of white pepper, nutmeg, mace, and freshly chopped herbs like sage, thyme, and parsley. Encased in natural hog casings, these homemade sausages boast a rustic charm and a satisfyingly juicy texture, achieved through a meticulous grinding and mixing process. Whether pan-fried to golden perfection or saved for later, these bangers are perfect for a classic English breakfast or paired with creamy mashed potatoes and onion gravy for the ultimate comfort food experience. Impress your family and friends with this homemade recipe that celebrates rich flavors and timeless techniques.
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Recipe Information
Ingredients
- 1000 grams Pork shoulder
- 200 grams Pork fat
- 100 grams Breadcrumbs
- 120 milliliters Ice water
- 20 grams Kosher salt
- 3 grams Ground white pepper
- 1 gram Ground mace
- 1 gram Ground nutmeg
- 10 grams Fresh sage, finely chopped
- 5 grams Fresh thyme, finely chopped
- 5 grams Fresh parsley, finely chopped
- 1 package Natural hog casings, soaked and rinsed
Instructions
Start by ensuring all equipment is clean and chilled. Place the grinder components, mixing bowls, and meat in the refrigerator for at least 30 minutes prior to starting.
Cut the pork shoulder and pork fat into small chunks that will fit through your grinder. Chill the meat in the freezer for about 20 minutes to make grinding easier.
Grind the pork and fat together using a medium grinding plate. Pass the mixture through the grinder twice for an even texture.
In a large mixing bowl, add the ground meat, breadcrumbs, salt, white pepper, mace, nutmeg, sage, thyme, and parsley. Mix the ingredients together until well combined.
Slowly add the ice water to the mixture, a little at a time, kneading thoroughly until the mixture becomes sticky and cohesive. This step is crucial for proper sausage binding.
Rinse and soak the hog casings in water for 30 minutes, then run water through the inside to remove any residue. Keep the casings moist to prevent tearing.
Fit your sausage stuffer with the appropriate nozzle and carefully feed the casing onto the nozzle, leaving a few inches of casing hanging off the end.
Fill the sausage stuffer with the meat mixture and gently stuff the mixture into the casing, guiding the casing off the nozzle as it fills. Be careful not to overstuff or underfill.
Twist the filled casing at regular intervals to form sausages (bangers) of your desired length, usually around 4–5 inches. Tie off the ends if necessary.
Prick any air bubbles in the sausages with a sterilized needle or pin.
If cooking immediately, lightly fry the sausages over medium heat for 20–25 minutes or until fully cooked and golden brown, turning occasionally. Alternatively, store in the refrigerator for up to 3 days or freeze for later use.
Nutrition Facts
Calories |
3942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 10735 mg | 467% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.3 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3721 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
