Best 3 English Bangers Recipes
Tantalize your taste buds with the quintessential English bangers, a culinary delight that has captivated hearts and palates for centuries. These succulent sausages, traditionally crafted from pork or a blend of pork and beef, embody the essence of British cuisine. Discover a diverse selection of recipes that showcase the versatility of English bangers, from the classic Toad in the Hole to the hearty Bangers and Mash. Embark on a culinary journey, exploring variations that cater to every palate, including gluten-free and vegetarian alternatives. Unleash your inner chef and savor the delectable flavors of English bangers, a dish deeply rooted in tradition yet perpetually evolving to satisfy modern tastes.
Let's cook with our recipes!
OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!
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.
Provided by French Tart
Categories Breakfast
Time 35m
Yield 6-8 sausages, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 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!
TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!
My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a sausage skin attachment. If you have a problem using veal, substitute it for beef instead!
Provided by French Tart
Categories Breakfast
Time 35m
Yield 12-16 Sausages, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
- With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
- Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
- Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
ENGLISH BANGERS
Number Of Ingredients 7
Steps:
- Mix, stuff in hog casings.
Tips:
- Choose the right sausages: Look for good quality, plump sausages with a high meat content. Avoid sausages that are too fatty or filled with fillers.
- Prick the sausages: This will help them to cook evenly and prevent them from bursting.
- Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the sausages from burning.
- Cook the sausages over medium heat: This will help them to cook through without burning.
- Turn the sausages regularly: This will ensure that they cook evenly.
- Baste the sausages with their own fat: This will help to keep them moist and flavorful.
- Serve the sausages immediately: They are best enjoyed hot off the grill or pan.
Conclusion:
English bangers are a classic dish that is enjoyed by people all over the world. They are easy to make and can be served with a variety of sides. Whether you are looking for a quick and easy meal or a hearty and satisfying dish, English bangers are a great option. So next time you are looking for something to cook, give this recipe a try.
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