Leslie in Texas's Note:
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".
My Private Note
Units: US | Metric
- 1Place bread in large bowl; pour milk over and let soak 5 minutes.
- 2Tear bread into small pieces using fingers.
- 3Gently squeeze out any excess milk; discard milk and return bread to bowl.
- 4Heat 1 tablespoon oil in heavy medium skillet over medium heat.
- 5Add onions and saute until softened, about 4 minutes; add onion mixture to bread.
- 6Add pork,egg,sage,allspice,cayenne,salt and pepper and stir until mixture pulls away from sides of bowl.
- 7Divide mixture into 24 balls.
- 8Using wet palms, flatten each ball into thickness of 1/2 inch.
- 9Cover and refrigerate at least 1 hour.
- 10(Can be made 1 day ahead.).
- 11Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium heat.
- 12Add sausages in batches and cook until well browned and cooked through, about 5 minutes per side.
- 13Drain briefly on paper towels then transfer sausages to platter and serve.
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Nutritional Facts for Sausage Patties With Sage
Serving Size: 1 (1907 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 599.5
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 5.9 g
- Cholesterol 62.8 mg
- Sodium 1125.1 mg
- Total Carbohydrate 77.3 g
- Dietary Fiber 3.7 g
- Sugars 6.7 g
- Protein 26.6 g