Classic English Bangers Recipe for a Hearty Meal
Hark! Good Gentles and fine Ladies, gather round for a moment to hear of a recipe that will set thy taste buds ablaze with delight. I speak of none other than the classic English bangers recipe, the food of the gods, the sustenance that kept our warriors fighting strong during World War II.
The beauty of this dish lies in its simplicity. The heart of the recipe is succulent pork shoulder cut into heavenly sausages, mixed with a bouquet of aromatic thyme and sage, sprinkled with nutmeg and pepper, to create the perfect balance of flavors. This sausage is then cooked to perfection and served with creamy bangers mash and onion gravy.
I must confess; there is no shortage of sausage recipes out there. However, our British bangers recipe stands proudly as the best banger sausage in all the land. It is a timeless dish that can be enjoyed on any occasion, from breakfast to dinner.
Join me on this culinary journey as we delve into everything you need to know about making a homemade British bangers recipe that is sure to impress. Let us gather all ingredients 4 pounds of pork belly, 1 pound of pork shoulder, and follow my lead!
Why You’ll Love This Recipe
Oh, dear friends! Gather around and hear the tale of the classic English Bangers recipe. This dish is a masterpiece of British cuisine, and once you’ve tasted it, you’ll surely be hooked for life! As a chef specializing in British cuisine, I can tell you that this is one recipe we can’t get enough of!
Firstly, let me tell you about the juicy texture and delightful taste of this dish. Bangers are essentially pork sausages that are packed with flavors like thyme, sage, nutmeg, pepper, and salt. But what sets them apart from the other pork sausages is their unique seasoning blend and their snappy casing.
The burst of flavors in your mouth will have you savoring every single bite as if it were your last. It’s no wonder the bangers dish was a staple during World War II as it provided a much-needed source of protein for the soldiers on the battlefield.
But that’s not all – this recipe also includes an onion gravy that adds just the right amount of tanginess to complement the umami flavors of the bangers. Oh, how my heart fills with joy just thinking about such an amazing combination!
Moreover, this recipe has been passed down from generation to generation and reflects quintessential British flavors. Every time I prepare English Bangers at home or in my restaurant, it takes me back to memories of long family dinners and cherished traditions.
Still haven’t convinced you? Perhaps this will: The English Bangers recipe is versatile and can be served in more ways than one. You can pair it with creamy mashed potatoes for a classic British Bangers & Mash meal or add some homemade baked beans for a breakfast feast fit for royalty.
In conclusion, if you’re on the lookout for a comforting classic British dish or simply looking to try something new that’s infused with tradition and delicious flavors- look no further than the English Bangers recipe!
Ingredient List
Take a look at what you need to make the best banger recipe in town! For this classic English dish, we’ll be using pork shoulder, pork fat, ground pork, and a dash of flavorful spices like thyme, sage, and nutmeg.
Ingredients (makes approx. 16 bangers):
- 4 pounds boneless pork shoulder
- 1 pound pork fat (1/2 pound rindless belly and 1/2 pound rindless shoulder cut into 2 inch cubes)
- 2 pounds ground pork
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground sage
- 1/2 teaspoon nutmeg
- Mash & Onion Gravy Recipe ingredients (see note below to make your own)
Note: If you want to make your own onion gravy, you’ll need:
- Brown sausages until cooked
- Keep the pan with sausage oil
- Sauté sliced onions in the oil for approx. thirty minutes, stirring frequently
- Add flour and mix
- Add beef stock, Worcestershire sauce, salt, and pepper and stir continuously for five minutes
The Recipe How-To
Now that we have gathered our ingredients, it’s time to get cooking! Follow these step-by-step instructions to make your very own homemade British bangers recipe.
Step 1: Meat Preparation
You will need 4 pounds of pork shoulder cut in small pieces. Mix with 1 pound of pork fat and grind them together using a meat grinder. Season the mixture with 2 teaspoons of salt, ½ teaspoon of pepper, 4 tsp of ground sage, 1 ½ tsp of dried thyme, nutmeg and ground ginger each, until well-combined.
Step 2: Sausage Making
Stuff the seasoned mixture into sausage casings using a sausage stuffer or a sausage attachment on a stand mixer. Twist the links into sausages that are about 2 inches long. You can also choose to leave the meat unlinked and create rolls.
Step 3: Cooking the Bangers
In a large skillet over medium-high heat, add a little oil and cook the sausages until they are browned on all sides. Once done, remove from skillet and set aside.
Step 4: Making Onion Gravy
In the same skillet used to cook the sausages, melt 6 tablespoons of butter over medium heat. Add 2 thinly sliced medium onions and stir occasionally until they become soft and golden brown for about ten minutes. Sprinkle with 1 tablespoon of flour and whisk for an additional minute to make a roux.
Gradually pour in 2 cups of beef stock while still whisking to prevent lumps from forming. Add in some chopped herbs like sage, thyme, salt black pepper to taste. Lower heat and simmer until reduced by about one-half, stirring occasionally. If the gravy is too thick, add more beef stock or water as needed.
Step 5: Serving Your Bangers and Mash
Arrange the bangers on a plate with mashed potatoes on the side. Drizzle the onion gravy over the sausages, and sprinkle fresh herbs like thyme or chives for added flavor.
With these easy-to-follow directions, you can now create your own homemade British banger sausages that are sure to impress your family and friends. Enjoy!
Substitutions and Variations
Hark! Forsooth, a kitchen oft invites thine creative spirit to flourish and experiment with flavors. Thus, I present to thee some options to adapt this recipe and sate thy adventurous appetite.
– Pork Substitutes: Thou mayst use other meats like beef, lamb, or chicken. Also, a combination of meats can yield interesting results.
– Bangers Varieties: Though we revere the classic English banger, there be many other sausage types that work well in this recipe. Try apple sausage, herb sausage, or breakfast sausage for a delightful twist.
– Onion Gravy Modifications: While the traditional onion gravy contains caramelized onions and a roux, thou canst switch up the flavors by using mushroom gravy or tomato-based sauce instead. Experiment with different herbs like rosemary or thyme to make it thy own.
– Mash and Sides: Our beloved bangers demand to be paired with creamy mash potato alongside a heap of vegetables like peas, carrots, and beans. If ye wish to add a kick of spice or sweetness, yon may add garlic, horseradish, cheese, curry powder or honey to the mash recipe. Alternatively, substitute the mash with roasted potatoes or sweet potato puree for diverse texture and flavor.
Remember, dear cook, that in cooking as in life itself there is ample opportunity for experimentation and expression. Let thine creativity guide thee towards your next triumph in British cuisine.
Serving and Pairing
Hark, merrily I doth invite thee to partake in a feast fit for the gods! This English bangers recipe, when served with creamy mashed potatoes and savoury onion gravy, shall warm thy soul and comfort thy heart.
The banger sausage is a staple of British cuisine, and this recipe shall yield the best bangers thou hast ever tasted. Pair it with a side of buttered carrots or roasted parsnips for a touch of sweetness.
Shouldst thou desire a more hearty meal, serve this dish alongside an old-fashioned shepherd’s pie. The meatiness of both dishes complement one another and shall leave thee feeling truly satisfied.
And let us not forget the beverage! A pint of ale or a full-bodied red wine, such as Merlot or Cabernet Sauvignon, shall make an excellent pairing to the richness of the fatty pork sausage.
So gather thy family and friends around the table for a proper British feast, complete with this classic English bangers recipe.
Make-Ahead, Storing and Reheating
Why not make a large batch of my classic English bangers and enjoy them throughout the week? To do this, cook the bangers according to the recipe and allow them to cool completely. Once cooled, you can store them in an airtight container in the fridge for up to 5 days.
If you plan on serving the bangers later that day, simply cover them with foil and keep them warm in a low temperature oven until they’re ready to be enjoyed. However, if you need to reheat them the next day or beyond, there are a few ways you can do so.
The first option is microwaving. Place the bangers on a microwave-safe dish and heat on high for 2-3 minutes or until hot throughout. This quick method will ensure that your meal is ready in no time.
The second option is reheating on a stovetop. Melt some butter in a frying pan over medium heat and fry the bangers until they’re heated through. This method will take slightly longer than microwaving but will add an extra crispiness to your banger sausage.
I recommend pairing your reheated bangers with mashed potatoes and onion gravy, but feel free to get creative with your pairing options. These homemade British bangers are sure to impress!
Tips for Perfect Results
As an experienced chef specializing in British cuisine, I have learned a trick or two when it comes to making the perfect English bangers recipe. Here are some tips that will help you achieve the best results:
1. Use fresh herbs: Adding fresh herbs such as thyme and sage will give your bangers an authentic, earthy flavor that can’t be beat. Make sure to chop them finely before adding to the mixture to release their oils.
2. Blend spices evenly: To ensure every bite is well-seasoned, make sure to blend the salt, pepper, nutmeg, and ginger evenly into the ground pork mixture.
3. Keep the meat cold: Keeping the ground pork and fat chilled until ready to use will ensure the mixture doesn’t turn greasy when cooked.
4. Don’t overwork the meat: Mixing the ingredients too much can cause the bangers to become tough and dry. Mix only until everything is just combined.
5. Test for seasoning: Before forming the sausages, cook a small amount of the mixture in a skillet and taste for seasoning. Adjust accordingly.
6. Use properly sized casings: Casings should be around 2 inches in size to allow enough room for expansion while cooking. Overstuffing casings can lead to uneven cooking.
7. Slow-cook for best results: Cook your bangers on low heat and allow them to rest for a few minutes after cooking. This will allow for the flavors to meld together and ensure juicy bangers.
8. Make a rich onion gravy: No English bangers recipe is complete without a luscious onion gravy! Be patient and allow ample time for caramelization of onions to make it rich & delicious
With these tips in mind, your homemade British bangers will rival even those served in the finest restaurants in London!
FAQ
Before wrapping up, let me address some common questions and concerns you might have about this classic British dish. Here are the frequently asked questions (FAQ) about this English Bangers Recipe:
What is an English banger made of?
For this recipe, we’ll be preparing a beloved British classic consisting of juicy pork sausages, accompanied by creamy mashed potatoes, smothered in a generous amount of flavorful onion gravy, and served with a side of vibrant green peas.
What is the American equivalent to English bangers?
It is worth noting that Bangers, which are traditional British pork sausages, can be used in this recipe. However, if they are not available, any mild pork sausage will suffice.
What is the difference between a banger and a sausage?
The term “bangers” was coined in the early 1900s as a colloquial name for sausages in Britain. This term was inspired by the tendency of sausages at that time to explode or “bang” while cooking.
What is a UK banger?
Sausages are a much-loved staple in British cuisine and are often referred to as ‘bangers’, particularly when paired with mashed potatoes in the classic dish ‘bangers and mash’. The history of this term dates back to a time when meat was scarce during World War II. To stretch their products, butchers used cheap fillers such as rusk, cereals, and water in sausage production.
Bottom Line
Thus, in conclusion, I urge you to give this classic English Bangers recipe a try. With its rich and savory flavors of pork, thyme, sage, nutmeg, and the perfect blend of salt and pepper, English Bangers make for a delicious and satisfying meal on any day of the week. And when paired with a creamy mashed potato and onion gravy like mine, it becomes a true delight for the senses.
Furthermore, this recipe is versatile and can be customized to your liking. Feel free to experiment with different spices or add-ons such as black pudding or blood sausage to make your own unique version of the best banger sausage recipes.
Lastly, with these tips and recommendations on substitutions, variations, serving and pairing options, storing and reheating instructions, and commonly asked questions have hopefully made this recipe an easy-to-follow guide on how to make homemade British Bangers. It’s time to bring some British flair into your kitchen with the traditional Bangers Mash Onion Gravy recipe!
English Bangers Recipe
Ingredients
- 1400 g pork, lean
- 900 g pork, back fat
- pork sausage casing, 1 package
- 25 g salt, powdered
- 10 g pepper, ground
- 1/2 tablespoon nutmeg, ground
- 3 tablespoons sage, crumbled
- 1 pinch thyme, dried
Instructions
- Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
- Cut all the meat into 1" cubes, ready to mince using small holes.
- With the coarse blade in the mincer, pass all the fat through.
- Then change the blade to small and mince the lean meat.
- Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
- Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
- Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
- Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.