Homemade British Bangers

Kimberly Killebrew

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!

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4.99 from 71 votes

Prep Time 1 30

Chill Time 30

Total Time 2

Course Main Course, Main Dish

Cuisine British

Servings bangers

Calories 316 kcal

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

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!

Nutrition

Keyword Bangers Sausage Recipe

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