Prep 25 mins
Cook 30 mins
The British banger gets its name from the noise the fresh sausages make when they burst in the pan during cooking. Here the sound effects are absent, since the sausages are made without casings. Originally from a December 1989 issue of Bon Appetit that featured recipes from a "Yorkshire Yuletide".
- 8 white bread, slices crusts trimmed
- 1⁄2 cup milk
- 4 tablespoons vegetable oil
- 1 onion, diced
- 3 lbs ground pork
- 1 egg, beaten to blend
- 1 tablespoon ground sage
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Place bread in large bowl; pour milk over and let soak 5 minutes.
- Tear bread into small pieces using fingers.
- Gently squeeze out any excess milk; discard milk and return bread to bowl.
- Heat 1 tablespoon oil in heavy medium skillet over medium heat.
- Add onions and saute until softened, about 4 minutes; add onion mixture to bread.
- Add pork,egg,sage,allspice,cayenne,salt and pepper and stir until mixture pulls away from sides of bowl.
- Divide mixture into 24 balls.
- Using wet palms, flatten each ball into thickness of 1/2 inch.
- Cover and refrigerate at least 1 hour.
- (Can be made 1 day ahead.).
- Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium heat.
- Add sausages in batches and cook until well browned and cooked through, about 5 minutes per side.
- Drain briefly on paper towels then transfer sausages to platter and serve.