Homemade British Bangers
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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? (Yes and No)
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.
Sausage Making Equipment
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.
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. For one my favorite recipes, use the homemade bangers to make the BEST Bangers and Mash!
Enjoy!
For more adventures in homemade charcuterie try my:
- Authentic German Bratwursts
- Breakfast Sausage
- Smoked Cheddar Sausages
- Smoked Ham
- Capicola
- Gravlax
- Smoked Neck Bones
- How to Make Bacon
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Homemade British Bangers
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
If you do not have fresh sage can i use dried sage instead and if i could how much?
Hi Raoul, use about 1 1/2 teaspoons of dried ground/rubbed sage. Happy cooking!
We started making this regularly in 25# batches. (Our largest batch was 40#!) This is such a wonderful recipe we make these in bulk for the freezer. The brats/bangers made from this are so flavorful, everyone in our family loves when we grill them, though they’re equally as delicious pan fried in a cast iron skillet. We have tried many of your recipes and none of them disappoint. Bon appetit!
My goodness, Blaire, that’s fantastic! It’s been a while since I’ve had the time to make these and I am thoroughly envious of that 40 pound load!! You’ve got me motivated to pull my gear and make a big batch right now! :) I’m so thrilled that this has become a regular. We love British bangers, my husband especially, and these are our favorite. Thank you so much for the feedback!
I used the ingredients for this recipe but arrived at A+ bangers through a different route. As it happens, there is an Asian market near me that sells fatty ground pork for $1.29 a pound. The lean/fat content is about perfect for these (and other) sausages. I don’t have a meat grinder but used a small food processor to get the mixture to the right consistency. I live in the NY area and regularly buy the iconic bangers at Meyer’s of Keswick in Greenwich Village, owned by someone whose brother owns a well known meat market in Keswick, England called Meyer’s of Keswick :)
The seasoning is different (and better) in your recipe, and after several attempts, I finally nailed it. If I can share a couple of things I learned: the temperature and ice water are both keys to success. It sounds counterintuitive, but I had to loosen icy clumps of seasoned pork while feeding it in to my stuffer, and I believe this was one thing I hadn’t done in previous attempts that had less than stellar results.
The other, and by consensus an essential thing, is that darn rusk. It needs to be tiny cubes-no dust, and the harder the bread used, the better. I used Italian frizzele and strained the ground biscuits so that there were no fine bread crumbs. There are other recipes that suggest bread crumbs, but those are not good recipes.
Thanks so much for this. For anyone without the equipment in this recipe, just take a look at other raw banger images on the internet, and they will provide illustrations of the consistency to work towards.
That’s fantastic, Rex! I’m so glad you enjoyed these and I appreciate you taking the time to share your experience and tips, thank you!
Do you make them and sell them ?
Hi Mimi, sorry I don’t.
Very hard to come by bangers in the states unless it’s ordered frozen. I fell in love with them during my time in England and have missed the flavor. This recipe does the trick. Even though I shortened the procedure and used preground pork and minced lard the outcome exceeded my needs. Thank you!
I’m so glad you enjoyed these, Chris, and I appreciate the feedback, thank you!
Sorry if this is an obnoxious question, but do you think with the same seasonings this recipe could be adapted to make chicken bangers? We are trying to eat less pork but none of the chicken sausages on the market have the right flavor/consistency to satisfy a bangers and mash craving!
Hi Merin, that’s not obnoxious at all and yes, you can substitute chicken. The only issue with the chicken is that it’s an extremely lean meat and it’s the fat that ensures a moist sausage. Unless you’re trying to eliminate pork entirely, I still recommend using the pork fat. If not, what most people do to get some fat and moisture into their chicken sausages is to use boneless but skin-on chicken pieces and grind the chicken with the skin. So if you’re not using the pork fat, you would use 5 pounds total of skin-in, boneless chicken pieces.
Do you add 2 to 2 1/2 cups of water to the meat mixture? Seems like a lot.
Hi Lisa, it does sound like a lot but yes, that’s correct. Start with 2 cups and add a little more if the mixture is too dry.
I know I’m late to the party but can you provide some guidance on a sausage stuffer as your link is ‘not found’. As you have experience I do not possess I would be grateful.
Hi Robert, thanks for catching that broken link. It looks like that particular sausage stuffer is no longer available. At least not under that name. This one looks to be very similar and is all-steel construction as well, which is what I really like about mine: https://amzn.to/3dC2vsc
Thanks for your reply, I can now move forward. Been home (England) for last 5 weeks and on return to US have decided no more “make do” sausage. Cumberland, Lincolnshire, Newmarket… the sky’s the limit.
One other question is concerning the breadcrumbs/rusk. Would crostini be suitable?
Hi Robert, yes you can use crostini. Happy cooking!
I think you should check your recipe, there is not way you can add 2 1/2 tablespoons of salt 2 kg of pork meat.
I just tried 3 TEASPOONS to 4kg of meat and it was plenty saltU at that mix.
2 1/2 tablespoons salt
1 1/2 tablespoons freshly ground white pepper
1 1/2 tablespoons minced fresh sage
Hi Scott, 2 1/2 tablespoons is correct. The standard percentage of salt per pound of meat/fat in sausage making is 2% which is just over 1 1/2 teaspoons per pound. This recipe calls for 5 pounds of meat/fat which puts the salt content exactly where it should be. If you prefer yours less salty you can certainly add less.
Sausages cooked in water? That is in no way British! Grilled, fried or oven bake.
Hi Sarah, if you read the recipe you’ll see that poaching the raw sausages first is only the first step: The next step is to fry, grill, or bake them. Poaching first isn’t necessary but it is a very common way to prep raw sausages (yes, including in Great Britain or anywhere else in the world) as it ensures that the sausages are cooked through and it also enables you to store the sausages longer in the fridge.
Nope, never poached them in my sixty years. My grandad even ate them raw. 🤢🤢🤢
I love bangers and mash..thank you for shareing your recipes..my question is how can I make homemade bangers when it’s impossible to get the casings?
Hi Shameron, without casings you can’t really make bangers. The only alternative is to make “banger patties” or form the meat into a sausage shape and fry them – same flavor, just no casings.
You can do it by wrapping some meat in parchment or cellophane then boiling it. It’s a common method on youtube videos. After that just fry them in a pan.
Thinking of making a batch but notice there is no garlic. Thinking it is not a part of the banger culture. I make various sausages and garlic is a very common ingredient. Any thoughts?
Hi Bernie, garlic is not commonly added to traditional British bangers but you can certainly add some if you like.
Great recipe, made exactly per instruction. Fine flavor!
In the US, it is nigh on impossible to get a decent pork sausage for B&M or fry up. Thanks!
Thanks so much, Dan, I’m happy you enjoyed it! I agree, it’s very difficult, which is why I started making my own. It’s even getting harder to find good bangers in restaurants in England. So every time I go back to England I always look forward to stopping at old-school type butchers to pick up some great bangers and fry them up for dinner that night.