Traditional British Bangers Recipe

Name: Traditional British Bangers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb ground lean pork; 1/2 lb lean ground veal or 1/2 lb lamb; 6 ounces suet; fresh breadcrumb, made from 3 slices of white bread,including crust; 1 teaspoon seasoning salt; 1/2 teaspoon lemon pepper; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon grated nutmeg; 1/8 teaspoon mace; 1/8 teaspoon dried thyme; 1/8 teaspoon dried marjoram; 2 teaspoons dried sage; 2 teaspoons onion powder; 1 teaspoon finely grated lemon, rind of; 1 large egg; prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

Servings: persons

1/2 lb ground lean pork
1/2 lb lean ground veal or 1/2 lb lamb
6 ounces suet
fresh breadcrumb, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemon, rind of
1 large egg
prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb ground lean pork, 1/2 lb lean ground veal or 1/2 lb lamb, 6 ounces suet, fresh breadcrumb, made from 3 slices of white bread,including crust, and more.

Yes, Traditional British Bangers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Traditional British Bangers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions