The key component to Bangers and Mash is of course the bangers. Succulent, crispy, juicy and packed with flavor, these are the ultimate British bangers to go with your mash and onion gravy!
Prep time: PT90M
Total time: PT120M
Rating
4.99 stars (79 reviews)
Keywords
Bangers Sausage Recipe
Ingredients
4 pounds boneless pork shoulder (, cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding)
1 pound pork back fat (, cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding)
1 cup crushed ice
2 to 2 1/2 cups ice cold water (, give or take as needed)
1 cup coarse homemade breadcrumbs from twice toasted bread
2 1/2 tablespoons salt
1 1/2 tablespoons freshly ground white pepper
1 1/2 tablespoons minced fresh sage
2 teaspoons onion powder
2 teaspoons ground ginger
2 teaspoons ground mace
1 teaspoon ground nutmeg
32mm natural hog casing, 15-20 feet (, soaked in warm water and thoroughly rinsed)
Categories
Main Course
Main Dish
Cuisine
British
Steps
Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a medium die. Put the mixture in the freezer for 30 minutes and then grind again through a small die. (Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold.) Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
Place ground meat in the bowl of a stand mixer fitted with a paddle attachment. Add all remaining ingredients except for the hog casings. Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little more ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator to chill while you prepare the casings.
Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight. This will give the flavors time to develop. Makes about 20 6-inch links.
To cook, gently poach the bangers in lightly salted water and then fry, grill, or bake them. Once poached they will keep in the fridge, tightly wrapped, for up to a week. (See note for freezing instructions.)
Nutitrion
Serving Size: 1 banger
Calories: 316 kcal
Carbohydrates: 3 g
Protein: 22 g
Fat: 24 g
Saturated Fat: 8 g
Cholesterol: 67 mg
Sodium: 847 mg
Sugar: 1 g
Reviews
Martin Dew on 2025-12-07 (5 stars): Just phenomenal. I've been making all kinds of sausages for years and your recipe is very close to one I've been using. My biggest reason to try yours was the method. I've been mixing by hand for years and I have to admit this was a game changer. The texture difference puts it on another level of quality. I'll be buying meat mixer it seems. Not sure my wife was thrilled with my using the Kitchenaid. But she did love the bangers.
DoctorDiesel on 2025-10-24 (5 stars): Made these for the first time and it's the exact recipe I was looking for. Shared with family and a couple of friends and all raved about them. Will definitely make again, next time doubling the recipe as they were all eaten so quickly.
Blaire on 2025-01-28 (5 stars): We started making this regularly in 25# batches. (Our largest batch was 40#!) This is such a wonderful recipe we make these in bulk for the freezer. The brats/bangers made from this are so flavorful, everyone in our family loves when we grill them, though they're equally as delicious pan fried in a cast iron skillet. We have tried many of your recipes and none of them disappoint. Bon appetit!
Rex on 2024-08-22 (5 stars): I used the ingredients for this recipe but arrived at A+ bangers through a different route. As it happens, there is an Asian market near me that sells fatty ground pork for $1.29 a pound. The lean/fat content is about perfect for these (and other) sausages. I don't have a meat grinder but used a small food processor to get the mixture to the right consistency. I live in the NY area and regularly buy the iconic bangers at Meyer's of Keswick in Greenwich Village, owned by someone whose brother owns a well known meat market in Keswick, England called Meyer's of Keswick :)
The seasoning is different (and better) in your recipe, and after several attempts, I finally nailed it. If I can share a couple of things I learned: the temperature and ice water are both keys to success. It sounds counterintuitive, but I had to loosen icy clumps of seasoned pork while feeding it in to my stuffer, and I believe this was one thing I hadn't done in previous attempts that had less than stellar results.
The other, and by consensus an essential thing, is that darn rusk. It needs to be tiny cubes-no dust, and the harder the bread used, the better. I used Italian frizzele and strained the ground biscuits so that there were no fine bread crumbs. There are other recipes that suggest bread crumbs, but those are not good recipes.
Thanks so much for this. For anyone without the equipment in this recipe, just take a look at other raw banger images on the internet, and they will provide illustrations of the consistency to work towards.
