Traditional British Bangers

Total Time
Prep 45 mins
Cook 10 mins

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!

Ingredients Nutrition


  1. Knead together the pork, veal, fat, and bread.
  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. 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. Firmly stuff the mixture into the prepared hog (sausage) casings.
  5. Prick any air pockets with a pin.
  6. Poach, broil, grill, or fry them before serving.
  7. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
  8. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
  9. They can also be frozen (raw, poached, or broiled) for 3 months.
Most Helpful

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.

FredBT December 18, 2013

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.

delanos53 September 20, 2009