How to Make Bangers, the Classic English Sausage, From Scratch
Bangers are mildly sweet, spiced fresh pork sausages. They are great with breakfast and great for dinner, especially as a part of the classic duo bangers and mash.
You can pay a premium for supermarket bangers, that may or may not taste good, that may or may not contain a lot of additives and preservatives that you don’t really want, and that may have less meat and more breadcrumbs than would be ideal.
You can make your own!
I’ve said it before, but it bears repeating: if you can make meatballs or meatloaf, then you can make a fresh sausage!
Although fresh sausage is not something that many people make at home, it is a very simple thing to do:
- You mix up some meat and spices, maybe adding a little breadcrumb and a little liquid.
- You stuff the mixture into a casing.
- You cook it!
Not exactly rocket science.
Anyway, next time you’re in the mood for bangers, try making your own and be amazed at how easy and how delicious homemade sausages can be. Cleaned, ready-to-use sausage casings can often be found at butcher shops. I get mine from an Italian grocery shop (salted for long keeping) in the area, and so you may have luck with similar types of stores.
Here’s a very simple recipe that tastes great.
English Bangers Sausage Recipe
- 2 lbs of regular ground pork
- 2 and ¾ tsps of salt
- ¼ tsp of ground ginger
- ¼ tsp of ground sage
- 1/8 of a tsp of ground mace (or nutmeg)
- ½ tsp white pepper
- ¼ cup bread crumbs1/3 cup of cold water
- Sausage casings
- Mix together all ingredients (except for the sausage casings). It’s always a good idea to check for seasoning before stuffing the sausages, so take a spoonful of the meat and either sauté it up until cooked through, or simply microwave it until cooked, and then taste for salt and spices, adding more if necessary.
- Take a few casings (they are usually sold in packs that could make sausages for a small army – so just save what you don’t need today for next time, salted casings will last for years if kept refrigerated) and rinse them out well with water, running water over the exterior and through the sausage casing itself as well. The water will balloon through the sausage, making it easier to stuff.
- Once your casings are cleaned, take a funnel with a wide opening and insert the opening into the sausage casing. Hold the casing over the opening and start filling your funnel with meat, pressing it down with a spoon or with your fingers to push it into the casing. Because the funnels I have always have openings that are fairly narrow (which makes it tough to squeeze the meat through) I’ve had good results by cutting a small plastic water bottle in half, and then using that as a homemade funnel for stuffing.
- Once you’ve filled a casing, tie off one end, and then segment the casing into sausage links by twisting vigorously every few inches, making sausages of any length you desire.
- Cook by pan frying gently until an internal temperature of 165 is reached.