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    You are in: Home / Recipes / Traditional British Bangers Recipe
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    Traditional British Bangers

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Mille®'s Note:

    Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!

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    Serves: 8-12



    Units: US | Metric


    1. 1
      Knead together the pork, veal, fat, and bread.
    2. 2
      Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
    3. 3
      CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
    4. 4
      Firmly stuff the mixture into the prepared hog (sausage) casings.
    5. 5
      Prick any air pockets with a pin.
    6. 6
      Poach, broil, grill, or fry them before serving.
    7. 7
      Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
    8. 8
      The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
    9. 9
      They can also be frozen (raw, poached, or broiled) for 3 months.

    Ratings & Reviews:

    • on December 18, 2013

      Anyone that makes English sausage/bangers professionally or as a home cook would know that this recipe is not even close. Except for the sage it is closer to an Irish sausage.<br/>I would be happy to contribute a more accurate, simpler recipe, again.

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    • on September 20, 2009


      I have used this recipe many times and they are a big hit for breakfast, lunch or dinner. I got this recipe off of another site but it is almost identical. The only difference is my recipe did not use lemon pepper. In a pinch I use beef instead of veal or lamb and they still love it. I just make sure to trim off the fat.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Traditional British Bangers

    Serving Size: 1 (43 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.8
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 14.4 g
    Cholesterol 68.6 mg
    Sodium 31.8 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 7.5 g

    The following items or measurements are not included:

    seasoning salt

    lemon pepper

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