Old Fashioned English Spiced Pork and Herb Sausages or Bangers!

Old Fashioned English Spiced Pork and Herb Sausages or Bangers! created by French Tart

These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better - but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite - "Bangers & Mash"! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
  • Bind with the 2 beaten eggs & mix well again.
  • At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
  • When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
  • Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
  • Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
  • Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
  • HERBS NOTE:

  • I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!
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@French Tart
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@French Tart
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"These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better - but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite - "Bangers & Mash"! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also."
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  1. enilorac4
    I made enough for sausage rolls and meat balls, also had enough to freeze for later. Turned out excellent. I am a lover of your recipes can always find something good to make on your site and always turns out good.
    Reply
  2. wjccreations
    Could I make these by adding apple for a pork and apple sausage? Would they turn out too wet?
    Reply
  3. steve
    I've just made this up as a filling for sausage rolls. OK it's not to the letter, I had no belly pork so just used minced shoulder. I did add the fennel as suggested by a reviewer, but I overdid it a bit and the fennel flavour came over too much. I also found that the mixture was a bit too wet. So what to do? Well I added a bit of ginger and some cumin as well as some more nutmeg, and I threw in a couple of tablespoons of cous-cous and left it in the fridge to firm up for half an hour. I've fried a sample to test it, and the result is a really excellent sausage. Meaty, flavoursome. A Real Man's Sausage. My rough puff pastry is resting in the fridge and I can't wait to eat it all. Thank you for posting this. I used to be able to buy really good sausages at my local butcher's but, after 113 years, he has just gone bust. The supermarket ones are not worth buying. This has inspired me to have a go at making my own.
    Reply
  4. rosslare
    Great recipe! Used the recommended sage, thyme and marjoram and 1 ts each would not be too much. The lemon zest really shines through, so depending on what the bangers are served with, I might choose to leave it out sometimes.
    Reply
  5. AmRus
    First post and I didn't catch the review stars input. An easy 5.
    Reply
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