British Banger Sausages
These British Banger Sausages are an authentic, artisan take on the traditional English breakfast staple. Made from a high-quality blend of pork shoulder and back fat, the meat is double-ground for a smooth texture and bound with distinctive, homemade twice-toasted breadcrumbs. The flavor profile is defined by a warm, fragrant spice blend of fresh sage, ginger, mace, and nutmeg. Once stuffed into natural hog casings and twisted into links, these bangers are poached to maintain juiciness before being fried or grilled to achieve a golden, snappy finish.
Ingredients
Instructions
Grinding Sausage:
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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.
For Breadcrumbs:
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Cut 6-10 slices of white bread into cubes and place on a sheet pan and toast in a 300ยฐF/149ยฐC oven until dry (not brown).
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Process cubes to crumb size in a food processor, place back on the sheet pan and continue to toast until slightly brown. Remove and cool
Finishing the Sausage:
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Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add breadcrumbs and spices
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Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat.
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Place the meat mixture back in the refrigerator to chill while you prepare the casings.
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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.
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Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.
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To cook, gently poach the bangers in unsalted water and then fry, grill, or bake them
Note
1) For best results chill the sausages overnight. This will give the flavors time to develop.
2) Once poached they will keep in the fridge, tightly wrapped, for up to a week.
3) Freeze the Bangers: Poach them as above, allow to cool and then seal 4-6 bangers in vacuum bags or airtight containers. They will keep for up to 6 months frozen.
