The key component to Bangers and Mash is of course the bangers. And I’ve got a phenomenal homemade bangers recipe for your. Succulent, crispy, juicy and packed with flavor, these are the ultimate British bangers to go with your mash and onion gravy!
Growing up in England in my teens through young adulthood, Bangers and Mash was a dish I came to love and it’s something I make a point to order in the local pubs every time we go back to the UK to visit. For the ultimate comfort food you really can’t beat a plate piled with creamy mashed potatoes, savory sausages and drenched in a rich onion gravy. Today we’re going to share the recipe for the most important part of that meal: Our homemade bangers recipe!
If you’ve ever visited the UK you know the Brits love their sausages and they have a number of delicious varieties to boast about. To give you an idea, in 2014 the Brits spent roughly 780 million British Pounds (nearly one billion US Dollars) on sausages alone! The sausages we’re sharing with you today are associated specifically with the dish Bangers and Mash.
What Are Bangers?
Does the Term “Bangers” Refer to a Specific Sausage? (No and Yes)
No, the term “bangers” is slang for any British sausage variety. That said, when it comes to the dish “bangers & mash,” in the homemade sausage-making world the bangers in that dish have often come to be associated with the inclusion of breadcrumbs or rusk and a particular blend of seasonings as key ingredients.  These set the bangers in “bangers & mash” apart from other sausage varieties. You’ll also find those in the list of ingredients when you buy what are labeled as “British Bangers” in grocery stores, butchers or specialty meat shops outside the UK.
Our recipe incorporates these flavor and texture elements. We also include white pepper and mace, an old-fashioned spice that was commonly added in many sausage and meat recipes of generations past that gives it that wonderful traditional flavor.
A Brief History of Bangers
The term “bangers” as a slang for sausages surfaced during WWI and the term became even more widespread during WWII. The reason: Meat rations were scarce during wartime and butchers had to resort to supplementing the meat with cheaper fillers including a larger ratio of fat, rusk or breadcrumbs and water. The result was that when the sausages were fried they would violently burst open with a “bang!” And thus the name bangers was born. The name stuck and continued to be used throughout the UK for many decades.
Many Brits still use the term though it’s popularity is waning among younger generations and many pubs now refer to the famous dish as “Sausages and Mash” instead of “Bangers and Mash.”  No, it’s not nearly as catchy and doesn’t conjure up the same nostalgia, but as Dylan once said, “the times they are a changin’.”
Nevertheless, along with the Brits who still use the term, the term “bangers” also continues to be the most popular way to refer to British sausages by people outside of the UK. And if a pub in Australia, Canada or the United States is serving British sausages with mashed potatoes and onion gravy, more than likely it will be called “bangers & mash.” And that’s what we’ll forever call it, too.
How to Serve Bangers
Bangers has never really been a standalone term, it’s generally always been used in conjunction with the famous dish known as Bangers and Mash. That is bangers served on a pile of mashed potatoes and drenched in onion gravy and often with a side of peas. It falls under the genre “pub grub”, meaning it’s quick to make and can easily be made in large quantities.
It remains one of Great Britains most iconic dishes and in 2009 was listed as Britain’s most popular comfort food by a survey conducted by Britain’s TV channel, Good Food.
Bangers hold a nostalgic and meaningful place in British history and its culinary heritage and we love them.  Bangers & Mash has always been a favorite in our home and I’ve developed a recipe for it that we’re confident you’re going to love as much as we do!
Get our BEST Bangers and Mash recipe!
Be sure to check out our recipe for the BEST Onion Gravy!
Can Bangers Be Frozen?
Absolutely.  You can either freeze the Bangers raw prior to poaching (then thaw, poach, fry/grill) or freeze them after they’re poached. Either way, lay the bangers out on a tray and place it in the freezer. Once frozen place the bangers in a ziplock freezer bag or airtight container. They will keep for up to 3 months.
A Few Sausage-Making Resources
For making sausages you’ll need a meat grinder and a sausage stuffer. Years ago I tried using the KitchenAid attachments for both of these and as any experienced sausage maker will tell you, they’re downright frustrating. If making sausages is something you’re interested in doing I strongly recommend getting some good equipment.
In choosing our sausage-making equipment, we did a lot of research and chose the items that were the good quality without having to pay a fortune.
Which Meat Grinder Do You Recommend?
We use the STX International Turbo Force Electric Meat Grinder. With 3000 watts, 3 speeds and a 3-year warranty, it has high reviews and comes top-recommended by most review sites as the best bang for the buck.
Which Sausage Stuffer Do You Recommend?
We use the Super Deal Heavy Duty 5L Vertical Sausage Stuffer and have been very happy with it. We carefully researched the sausage stuffers on the market and chose this one specifically because of it’s large capacity and 100% metal construction (no plastic parts = not breakable). It’s also easy to clean which is another bonus.  **This particular sausage stuffer is no longer in stock, but here is a very similar one, likewise made of all steel.
Which Hog Casings Do You Recommend?
We only use casings from The Sausage Maker. They are sourced from North American hogs whereas other brands source them from China. I use and recommend these hog casings from The Sausage Maker.
Ready to make some homemade British bangers?
Homemade Bangers Recipe
Let’s get started!
Be sure to use homemade breadcrumbs from twice toasted bread (in other words, do not use pre-made breadcrumbs from the store). This is important for the texture of the bangers.
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. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold.
Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn’t get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn’t get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients except for the hog casings.
Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready.
*If the meat mixture is too dry and stiff, add a little more ice water.  You want a soft/smooth mixture that will easily go into the casings.
*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.
Place the meat mixture back in the refrigerator to chill while you prepare the casings.
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.
Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.
Sausage-making is a family affair in our home. What curious kid can resist the excitement of squishy meat being stuffed into slippery hog intestines? It’s a feast for the tactile senses!
For best results chill the sausages overnight. This will give the flavors time to develop.
To cook, fry the bangers or roast them in the oven.
Enjoy!
© Zkruger | Dreamstime
Be sure to try our other great sausage recipes!
- Authentic German Bratwursts
- Breakfast Sausages
- Smoked Cheddar Sausages
- and use today’s delicious Bangers in this traditional Toad in the Hole!
And be sure to check out our BEST Bangers and Mash recipe!
Homemade British Bangers Â
Ingredients
- 4 pounds boneless pork shoulder , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding
- 1 pound pork back fat , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding
- 1 cup crushed ice
- 2 to 2 1/2 cups ice cold water , give or take as needed
- 1 cup coarse homemade breadcrumbs from twice toasted bread (important for traditional banger texture and flavor; don't use the tiny hard pre-made breadcrumbs from the store)
- 2 1/2 tablespoons salt
- 1 1/2 tablespoons freshly ground white pepper
- 1 1/2 tablespoons minced fresh sage
- 2 teaspoons onion powder
- 2 teaspoons ground ginger
- 2 teaspoons ground mace
- 1 teaspoon ground nutmeg
- 32mm natural hog casing, 15-20 feet , soaked in warm water and thoroughly rinsed
Instructions
- 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. (Preferably grind the meat mixture into a bowl set atop an ice
bath to keep the meat cold.)
Note: It is imperative that the meat be at a constant cold
temperature so that the fat doesn't get too soft. You should be able to
see clear definition between the lean meat the specks of fat in the ground
mixture. - Place ground meat in the bowl of a stand mixer fitted with a
paddle attachment. Add all remaining ingredients except for the hog
casings.  Mix the meat mixture with the paddle for 3-4 minutes until
threads begin to appear in the meat: If you take a clump of meat and pull it
apart with your fingers you will see tiny threads pulling apart. When you
see this your meat is ready. *If the meat mixture is too dry and stiff, add a little more ice
water.  You want a soft/smooth mixture that will easily go into the
casings.*This is also the time to taste your sausage mixture so you
can adjust the seasonings if needed. To do this, take a bit of the meat
mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator to chill
while you prepare the casings. - 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.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight. This will give the flavors time to develop.  Makes about 20 6-inch links.
- To cook, gently poach the bangers in lightly salted water and then fry, grill, or bake them. Once poached they will keep in the fridge, tightly wrapped, for up to a week. (See note for freezing instructions.)
Notes
Nutrition
Originally published on The Daring Gourmet September 20, 2019
Steve says
Hi, will Gluten free breadcrumbs work ?
Kimberly @ The Daring Gourmet says
Yes they will, Steve!
Sara says
Firstly, I love this recipe!! I have made these sausages many times now. My question is though, how do I prevent the meat from bursting out of the ends during cooking? I have tried putting less meat in the casings (definately not overstuffed). Making sure the links are well twisted. Leaving them overnight in the fridge so the casing has a chance to dry out/adhere to the meat. Cooking at a lower temperature. I’ve tried Less water so there isn’t as much moisture to expand during the cooking. It doesn’t matter what I do the meat just escapes both ends. I love these sausages but they do not look like nice neat bangers once I’ve cooked them.
Kimberly @ The Daring Gourmet says
Thank you so much, Sara! You’ve already addressed the most common reasons for exploding sausages so that leaves the cooking method: Are you poaching the sausages first before frying them? (Poaching is not boiling, it’s much gentler.) Another method for cooking bangers is to lay them out in a casserole dish and bake them in the oven. This can be done when they’re raw or poached.
Mark says
Hi – Possibly a stupid question but what is the difference between well-toasted bread and twice-toasted bread??
Kimberly @ The Daring Gourmet says
Hi Mark, “well-toasted” is pretty subjective and could mean anything. “Twice toasted” means the bread has been toasted two times.
Hector Mansard says
Hi Mark,
I have the same question, and it would be helpful to get more description. Is the toast almost blackened? What is the benefit of taking it out of the broiler and then redoing it, versus just toasting it for longer? Does it matter how long you wait between toastings? – presumably it does, otherwise you could just take it out and put it straight back in.
I googled twice toasted bread, and the only recipe involved buttering and baking for a couple of hours, which doesn’t seem to be what is meant here.
Thanks,
Hector
Kimberly @ The Daring Gourmet says
Hi Hector, by twice-toasted bread I mean literally just putting it through the toaster twice. That way it’s extra crispy but no, it should not be blackened.
Hector says
Thanks Kimberley,
I really enjoyed our first batch!
Kimberly @ The Daring Gourmet says
I’m so glad, Hector, thank you!
Luke Markis says
Hello, I want to try this recipe, but would like to ask a question. I had used a different bangers recipe similar to this. The outcome of the bangers resulted in what appeared to be a kind of astringent aftertaste. I asked some British cooks what may have caused it, some say the mace and nutmeg (because they are so similar and come from the same plant) which may have caused it, some say the ginger. Any idea? Kind of an astringent flavor on the back of the tongue. I want to make a mellow almost neutral tasting banger, but I’m not sure what to exclude to achieve this. Any ideas? I’m perplexed 🤣
Kimberly @ The Daring Gourmet says
Hi Luke, everyone experiences taste differently so that’s hard to say because it’s so relative/subjective. Of the two – ginger vs mace/nutmeg – the latter is probably more likely to come across as astringent to some people. What I recommend doing is making up the meat mixture as directed except for the ginger, nutmeg, and mace and then gradually add in smaller quantities of those spices. With each addition take a little of the meat mixture, fry it up and taste it. That way you can determine what tastes good to you before adding in too much.
MICHAEL GATES says
OH HOW I MISS MY UK FOOD. I LIVED IN CARDIFF, WALES FOR TEN YEARS AND WAS BLOWN OVER BY THE WONDERFUL FOODS.
I HAD BANGERS QUITE OFTEN. THE WELSH MADE THIER DRAGON SAUSAGES WHICH WERE QUITE SPICY, BUT OH SO DELICIOUS.
UK PORK IS SO MUCH BETTER THAN THE PORK HERE IN THE USA. THE QUALITY AND RESPECT FOR THE ANIMALS IS SO IMPORTANT FOR GOOD MEAT.
THANK YOU FOR THE RECIPE, WILL TRY IT SOON.
Mick says
Outstanding! I’m neither a chef or a sausage maker. This recipe made me feel like both. Stunning flavor. Awesome. Yep, Enormous effort (for me anyway) understanding and sourcing everything I needed but by god first bite made it all worth it.
Kimberly @ The Daring Gourmet says
Fantastic, Mick!! Thank you! Agreed, it’s a lot of work, no denying that, but oh so worth it! That’s why it’s worth it to make a big batch at once to get all the work over with and then you can freeze the sausages and enjoy them for a while :)
Jim lofgren says
Excellent recipe! Didn’t have mace so I subbed allspice. I dried the sausage, put them in a sousvide bath @150 deg, then hung them to dry and develop color. I did use a tsp. of Prague powder #1 in the sausage mix. I won’t buy overpriced bangers again. Thanks
Kimberly @ The Daring Gourmet says
Fantastic, Jim, thanks so much for the feedback!
expert Chef says
So in other words you didnt make them correctly ! smh
alan says
Excellent recipe. Thanks so much!!!
Live in France close to Toulouse so you can imagine with our amazing local Saucisse the reactions I get when I try to convince friends and family just how good the old British Banger truly is :) Especially with some HP sauce. Now with my new sausage stuffing machine and your recipe I’m going to convert some of the locals. Same as I did with Mint sauce years back. They’re all addicts now. So thanks again. (Btw, the wife, or ‘Madame’ just walked past the kitchen saying ‘wow that smells très bon’. Your sausages Mate :) Thank you
Kimberly @ The Daring Gourmet says
Woohoo!! That’s fantastic, Alan, I’m so glad you enjoyed them. Good luck converting your French friends and neighbors, you’ll have to let us know how it goes! :)
Mike says
On strict keto at the moment, so did this without the breadcrumbs and they turned out pretty good… you’re right, they stop just short of being the proper banger texture but close enough. Living in the Netherlands at the moment and while you can get port worstjes (sausages), they just aren’t the same as a good old banger.
Kimberly @ The Daring Gourmet says
Awesome, Mike, I’m glad you enjoyed them, thank you! If you’re off keto at some point you’ll need to give them a try with the breadcrumbs and see what you think of the difference. Thanks again!
Luke says
What are you thoughts on using pork rinds instead of bread crumbs? I know pork rinds are often used in German sausages. Do you think they would give the same outcome or does the toasted bread impart a particular flavor? Making them this weekend.
Thanks!
Kimberly @ The Daring Gourmet says
Hi Luke, yes, the breadcrumbs give bangers their characteristic flavor and texture and without them they just wouldn’t be British Bangers :)
Fernando Delgado says
If I would like to pouch these bangers before I freeze. How can I do it? And for how long time can I keep them in the freezer pouched?
Kimberly @ The Daring Gourmet says
Hi Fernando, you can simmer the bangers for about 10 minutes (get the water boiling and then add the bangers, reduce the heat and simmer). Drain and let them cool completely and then freeze them. For best results use them within 3 months.
Peggy Mason says
These have good flavor but I was less than impressed with the bread crumbs in them. Weird texture. Next time I’ll halve them or omit them entirely.
Anonymous says
I made these puppies only thing i changed was zest of a lemon and 2 tblsp parsley. Otherwise perfect.
El says
780 million British Pounds (over 1.1 trillion US Dollars) (?)
Its more likely 952,341,000 $
El
Kimberly @ The Daring Gourmet says
Trillion, ha! It was a very late night ;)
Kate says
I would love to try these but don’t have a grinder or stuffer. Could I make sausage patties with ground pork and this combination of spices?
Kimberly @ The Daring Gourmet says
Hi Kate, yes you can absolutely do that.