Traditional British Bangers
Savor the hearty, authentic flavors of Traditional British Bangers, a timeless recipe that brings the beloved taste of the UK to your kitchen! Made with a perfect balance of freshly ground pork shoulder, pork fat, and aromatic spices like nutmeg, mace, sage, and thyme, these sausages are then hand-stuffed into natural casings for an unbeatable texture and flavor. This recipe features classic techniques, including meat grinding and sausage stuffing, creating a hands-on culinary experience that captures the essence of traditional British cuisine. Pan-fried to golden perfection, these bangers are the ideal comfort food, especially when served with creamy mashed potatoes or rich onion gravy. Perfect for weekend dinners or special occasions, this dish embodies home-cooked charm. Discover how to make your own homemade British sausages for a truly authentic and satisfying meal!
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 100 grams Pork fat
- 50 grams Breadcrumbs
- 50 ml Cold water
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground mace
- 0.5 teaspoons Sage (dried)
- 0.5 teaspoons Thyme (dried)
- 1 meter Natural sausage casings
Instructions
Prepare the sausage casings by soaking them in warm water for at least 30 minutes, then rinse them thoroughly inside and out. Set aside.
Trim the pork shoulder of excess gristle and cut into small chunks, along with the pork fat. Chill the meat and fat in the freezer for about 20 minutes to make it easier to grind later.
Using a meat grinder with a coarse plate, grind the chilled pork shoulder and pork fat into a large mixing bowl.
Add the breadcrumbs, salt, black pepper, nutmeg, mace, sage, thyme, and cold water to the ground meat. Mix everything thoroughly with your hands until the mixture is well combined and slightly sticky.
Attach a sausage stuffer to your meat grinder or use a standalone sausage stuffer. Fit the prepared sausage casing onto the nozzle, leaving a few inches of casing free at the end.
Feed the sausage mixture into the stuffer, slowly filling the casing with the meat mixture. Be careful not to overfill to avoid breaking the casing. Twist the casing every few inches to form individual sausages.
Once all the sausages are stuffed, allow them to air-dry in the refrigerator for 1-2 hours to firm up the casing.
To cook, heat a skillet over medium heat and add a small amount of neutral oil or butter. Cook the sausages for 15-20 minutes, turning occasionally, until browned and fully cooked with an internal temperature of 70°C (160°F).
Serve hot with mashed potatoes or your choice of sides, and enjoy the taste of traditional British bangers!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 375 mg | 8% | |
*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.
