Savory British Bangers with Herb Infusion
Delight in the robust flavors of Savory British Bangers, a quintessentially British creation perfect for brunch or a cozy dinner. These homemade sausages, crafted from a succulent mix of lean pork and veal or lamb, are enhanced with a medley of herbs and spices that evoke the warmth of a traditional British kitchen. Whether enjoyed as part of a hearty breakfast alongside eggs and beans or drenched in rich onion and mushroom gravy served with creamy mashed potatoes for dinner, these bangers promise to satisfy your taste buds. Pro tip: For an extra tender and flavorful bite, soak your sausage casings in pineapple juice for 24-36 hours before stuffing them—this will create a delicately soft casing that elevates the entire dining experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Ground lean pork
1/2 lb (ground)
Lean ground veal or lamb
1/2 lb (ground)
Suet
6 ounces (grated)
Fresh breadcrumbs
3 slices (made from white bread, including crust)
Seasoning salt
1 teaspoon
Lemon pepper
1/2 teaspoon
Black pepper
1/2 teaspoon
Cayenne pepper
1/4 teaspoon
Grated nutmeg
1/4 teaspoon
Mace
1/8 teaspoon
Dried thyme
1/8 teaspoon
Dried marjoram
1/8 teaspoon
Dried sage
2 teaspoons
Onion powder
2 teaspoons
Finely grated lemon rind
1 teaspoon
Large egg
1 (beaten)
Prepared hog casing
as needed (soaked and rinsed)
Instructions
1
Start by thoroughly washing and rinsing the hog casings, then soak them in pineapple juice for 24-36 hours in the fridge before rinsing again and allowing them to drain.
2
In a large mixing bowl, knead together the ground pork, veal (or lamb), suet, and fresh breadcrumbs until they are uniformly blended.
3
In a separate bowl, combine the seasoning salt, lemon pepper, black pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, onion powder, and grated lemon rind with the egg. Mix well.
4
Pour the egg mixture into the meat mixture and knead thoroughly until everything is well combined. Optionally, fry a small patty of the mixture to taste and adjust the seasoning to your preference.
5
Carefully stuff the seasoned meat mixture into the prepared hog casings, being cautious to avoid over stuffing. Tie off the ends securely and prick any air pockets with a pin to prevent bursting during cooking.
6
Choose your preferred cooking method: poach the sausages gently in simmering water for 25 minutes, broil them in the oven until they reach a golden brown, grill them for that smoky flavor, or fry in a skillet until fully cooked through and crispy on the outside.
7
Serve the bangers hot, generously topped with a luscious onion and mushroom gravy, and a generous serving of creamy mashed potatoes.
8
Store any leftover raw sausages in the refrigerator for up to 3 days or cooked sausages for 1 week; they can be frozen (raw, poached, or broiled) for up to 3 months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory British Bangers?
Savory British Bangers are traditional homemade sausages made from a mix of lean pork and veal or lamb, seasoned with a specific blend of herbs and spices.
What meat combination is used for these bangers?
The recipe calls for a mix of 1/2 lb ground lean pork and 1/2 lb lean ground veal or lamb.
What is the secret to tender sausage casings in this recipe?
Soaking the hog casings in pineapple juice for 24 to 36 hours before stuffing them creates a delicately soft and tender casing.
How long should I soak the hog casings?
Casings should be soaked in pineapple juice for 24-36 hours in the refrigerator.
What types of herbs are used for the herb infusion?
The infusion includes dried thyme, dried marjoram, and dried sage.
What spices are included in the seasoning mix?
The mixture uses seasoning salt, lemon pepper, black pepper, cayenne pepper, nutmeg, mace, and onion powder.
How do I prepare the breadcrumbs for the mixture?
Use three slices of white bread, including the crusts, to make fresh breadcrumbs.
What is the role of suet in this recipe?
Six ounces of grated suet are added to provide richness and a traditional texture to the sausages.
How do I ensure the meat mixture is properly seasoned?
You can fry a small patty of the meat mixture to taste it and adjust seasonings before stuffing the casings.
What is the best way to prevent sausages from bursting?
Prick any visible air pockets with a pin after stuffing and avoid over-stuffing the casings.
How long do I poach the sausages?
If poaching, simmer the sausages gently in water for approximately 25 minutes.
What are the different cooking methods for British bangers?
You can poach, broil, grill, or fry them in a skillet until they are fully cooked and crispy.
How should I serve these sausages for dinner?
Serve them hot with creamy mashed potatoes and a rich onion and mushroom gravy.
Are these sausages suitable for breakfast?
Yes, they are perfect for a hearty British breakfast alongside eggs and beans.
How long can I store raw bangers in the fridge?
Raw sausages can be stored in the refrigerator for up to 3 days.
How long do cooked bangers last in the refrigerator?
Once cooked, the bangers will stay fresh in the fridge for up to 1 week.
Can these sausages be frozen?
Yes, you can freeze them raw, poached, or broiled for up to 3 months.
Is there citrus in this recipe?
Yes, the recipe uses both lemon pepper and one teaspoon of finely grated lemon rind.
What type of casings are recommended?
The recipe specifies prepared hog casings that have been washed and rinsed.
Why is an egg used in the meat mixture?
One large beaten egg is mixed with the seasonings to help bind the meat and breadcrumbs together.
What is the recommended preparation for the suet?
The suet should be finely grated before being kneaded into the meat.
Can I use lamb instead of veal?
Yes, the recipe allows for the use of either lean ground veal or lean ground lamb.
What gives the bangers a spicy kick?
A small amount of cayenne pepper (1/4 teaspoon) provides a subtle heat.
Is the bread crust removed for the breadcrumbs?
No, the recipe suggests including the crust of the white bread slices.
How do I prepare the hog casings before the pineapple soak?
You must thoroughly wash and rinse the casings before placing them in the juice.
Should the sausages be tied off?
Yes, after stuffing, you should tie off the ends of the casings securely.
What is the texture of the final product?
The sausages are succulent and robust, with a soft casing if the pineapple juice tip is followed.
Does the recipe use dried or fresh herbs?
The recipe utilizes dried thyme, marjoram, and sage, along with onion powder.
How many ingredients are in this recipe?
There are 17 total ingredients, including the meats, fats, fillers, and various spices.
What is the first step in the mixing process?
The first step is kneading together the ground pork, veal or lamb, suet, and breadcrumbs in a large bowl.