Homemade British Bangers
User Reviews
5
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Prep Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
20 bangers
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Calories
316 kcal
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Course
Main Course
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Cuisine
British
Homemade British Bangers
Description
Homemade British Bangers is a detailed sausage-making recipe involving pork shoulder and pork back fat ground twice to maintain a cold temperature and visible meat and fat separation. Coarse homemade toasted breadcrumbs contribute to the classic banger texture, and a mix of traditional herbs and spices such as minced fresh sage, ground white pepper, onion powder, ginger, mace, and nutmeg provide the characteristic flavor profile. The mixture is prepared using a stand mixer paddle, which induces the formation of threads in the meat indicating proper binding.
The sausages are stuffed into soaked natural hog casings to achieve the traditional shape and casing texture. The careful grinding and mixing process benefits the final bite, balancing fat and lean meat so the texture is tender yet cohesive. These bangers can be frozen raw or after poaching, making them convenient for make-ahead meals.
Homemade bangers pair well with traditional British accompaniments like mashed potatoes and onion gravy, delivering a satisfying and rich tasting sausage experience.
To ensure the best quality, the meat should be kept cold during grinding to prevent fat softening, and the breadcrumbs should be coarse for authenticity. Variations include adding finely chopped English pub-style pickled onions for additional flavor. Freezing tips involve laying the sausages individually before storing wrapped to maintain shape and freshness for up to three months.
Ingredients
- 4 pounds pork shoulder cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding, boneless
- 1 pound pork back fat , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding
- 1 cup ice crushed
- 2 to 2 1/2 cups water give or take as needed, ice cold
- 1 cup breadcrumbs important for traditional banger texture and flavor; don't use the tiny hard pre-made breadcrumbs from the store, coarse, homemade from twice toasted bread
- 2 1/2 tablespoons salt
- 1 1/2 tablespoons ground white pepper freshly ground
- 1 1/2 tablespoons sage minced, fresh
- 2 teaspoons onion powder
- 2 teaspoons ground ginger
- 2 teaspoons mace ground
- 1 teaspoon ground nutmeg
- natural hog casing soaked in warm water and thoroughly rinsed, 32mm, 15-20 feet
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
- Freeze raw bangers laid individually on a tray before transferring to airtight bags; keep for up to 3 months.
- Alternatively, freeze after poaching for convenient later use; reheat by frying or grilling.
- Coarse homemade breadcrumbs are essential to recreate traditional banger texture and flavor.
- Adding finely chopped English pub-style pickled onions is a suggested variation for enhanced taste.
- Keep the meat mixture cold throughout processing to maintain fat integrity and proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20bangers
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1banger | |
| Calories | 316kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 847mg | 35% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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