British bangers recipe sausages
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5 from 10 votes

Homemade British Bangers  

The key component to Bangers and Mash is of course the bangers.  Succulent, crispy, juicy and packed with flavor, these are the ultimate British bangers to go with your mash and onion gravy!
Prep Time1 hr 30 mins
Chill Time30 mins
Total Time2 hrs
Course: Main Course, Main Dish
Cuisine: British
Servings: 20 bangers
Calories: 316kcal
Author: Kimberly Killebrew


  • 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 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


  • 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
  • Place ground meat in the bowl of a stand mixer fitted with a
    paddle attachment.  Add all remaining ingredients except for the hog
    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
    *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
    Twist the sausages into links.  Use a sausage
    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 or grill them.  Once poached they will keep in the fridge, tightly wrapped, for up to a week. (See note for freezing instructions.)


To Freeze the Bangers:  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.
**VARIATION:  To experiment I've added 3/4 cup of very finely chopped English Pub-Style Pickled Onions to these bangers and they were fabulous!
Serving: 1banger | Calories: 316kcal | Carbohydrates: 3g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 847mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg