How To make British Bangers
2 lb pork, butt
fresh
2 tsp salt
2 cups breadcrumbs :
fresh
1 tsp pepper, white ground
1/4 tsp mace :
ground
1/4 tsp coriander GROUnd
1/3 tsp nutmeg :
ground
2 ea egg yolks -- beaten
casings, hog, narrow
1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1
hour. Pass through the coarse plate of the meat grinder. 2) Add remaining ingredients and grind a second time through the fine
(1/4 inch) plate. Stuff into casings and twist into 4 inch lengths. Makes 20 to 24 lengths. VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture. Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.
How To make British Bangers's Videos
Homemade UK Sausage Recipe (Bangers)
Ever wanted to make your own British sausages, with the help of Barry's mum, sausage casings & a sausage maker we show you how, it's really fun to make UK sausages aka bangers, see what you think and give it a try!
Subscribe for regular videos & press the bell button so you are notified of all new videos
Full recipe / write up
Old school MVK bangers & mash recipe
You can buy sausage casings here
Sausage maker can be obtained here
Twitter
Instagram
Facebook
Patreon
Snapchat @mrbarrylewis
Podcast
If you would like to help me translate any of my videos to a different language click here #barrylewis
BRITISH Bangers and Mash!
#Shorts #British #Scran #Foodie
Yeah so the full breakdown and video is actually already uploaded as a long vid on my channel.
Subscribe for food. Safe x
How to Make Irish Pork Bangers from Scratch at Home - St Patrick's Day Special!!!
With St Patrick's Day on the 17th, here is the perfect recipe to celebrate with. Irish pork bangers are similar in texture to English bangers, but they have a flavor and aroma all their own.
You can find the printable recipe on our website
This is episode #402 with Whats4Chow.com - please subscribe for notifications and updates.
Quick bangers and mash | onion and Marmite gravy | Irish champ
Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, SERVES TWO***
300-400g (.5-.75 lb) fresh sausages
400-500g (.5 lb) potatoes, I like Yukon Gold
1 bunch green onions
1 big shallot (or two smaller ones)
oil
cornstarch
Marmite
mustard
butter
milk
salt
pepper
Cut the potatoes into small chunks and get them boiling in water.
Peel and thinly slice the shallots, then get them cooking in a little oil over medium/medium-low heat, stirring constantly until they are brown and soft, about 5 minutes.
Push the shallots all the way to the side of the pan, and push the pan just off the burner so that they are no longer over direct heat. Put the sausages in the pan and roll them around until they are thoroughly browned, at least 5 minutes.
Deglaze the pan with enough water to give you the quantity of gravy you desire. Stir in big spoonful of Marmite and a little one of mustard. Grind in a bunch of pepper. In a bowl, mix a couple tablespoons of cornstarch with a little water to make a smooth slurry, then drizzle it into the gravy until you get the thickness you want — you might not need all of the slurry. Be sure to stir the gravy constantly as you drizzle, or the slurry will clump.
Simmer the sausages in the gravy until cooked inside, at least 160ºF, 70ºC. Taste the gravy for seasoning, and add salt if it needs it.
While you're waiting, slice up the green onions, being sure to slice very thinly in the white end.
When the potatoes are easily pierced by a fork, drain them. Throw in a big knob of butter, a little splash of milk and pinch of salt. Mash the potatoes, adding more milk if they're too thick. Taste for seasoning and maybe add more salt. Stir in the green onions while the potatoes are still very hot so they cook a little bit.
A Beginners Guide to Making the Great Pork and Leek British Sausage
The pork and leek combination is a classic British banger. This is a step by step beginners guide to making and piping this great sausage.
Join the email community:
If you are thinking about buying a sausage piping machine then check out my video here. I run through the things you should be looking out for:
Follow my recipe testing for the videos on Instagram: Connect on Instagram:
-------------------------------------------------------------
If you find the recipe useful please subscribe to support the channel - Subscribe:
My kitchen temp: 19c
Recipe:
The recipe is given in percentages so that you can adjust depending on the amount of meat you would like to use. It also makes adjustments easy.
100% (2 kilos) - equal quantities of trimmed and minced pork shoulder and pork belly
12.5% (250g) - washed and blitzed leeks
10% (200g) - medium to fine bread crumbs
20% (400g) - cold water to soak breadcrumbs
1.5% (30g) - Sea salt
0.25% (5g) - White peppercorns
0.25% (5g) - Fennel seeds
Natural sausage casings
Make sure your minced pork is cold and add it to a large mixing bowl
Add the leek, soaked breadcrumbs and seasoning
Mix really well squeezing the mix for a bout 10 minutes. The mix will turn sticky.
You can fry a small patty off to test the seasoning. If you make any adjustments make sure to adjust the percentages in your recipe
Pop the mix in the fridge for an hour to chill back down
Soak your sausage skins for 20 minutes in room temp water. I change the water every five minutes and rinse the casings at the same time
Load the sausage machine with the mix
Carefully thread the casings on to the nozzle
Slowly pipe the sausages being careful not to over fill. This will come with practice
Link the sausages and leave to rest covered in the fridge for 24 hours
Cut the chain of sausages in to individual bangers and store. They keep really well in the freezer
In my opinion they cook best in an oven heated to 200c / 395f. Pop them in to a cold oven proof pan or baking tray with some olive oil. Turn as needed.
-------------------------------------------------------------
How Traditional Cumberland Sausages Are Made In England | Regional Eats
You will spot it in a crowd thanks to its circular shape. But the reason why you will forever remember this sausage is the taste. With a coarser, juicier texture than other sausages and a flavorful aroma from the generous amount of spices, Cumberland sausages are a favorite in the UK. But the same distinctive features that have led Cumberland sausages to become one of the nation’s favorites have also endangered them, opening the way for more commercial imitations. We traveled to Barrow-in-Furness, Cumbria, and met with Peter Gott, a farmer and butcher who in the last 20 years has made it his mission to defend the traditional method of making Cumberland sausages.
MORE REGIONAL EATS VIDEOS:
Why Traditional English Cheddar Is Aged In Caves | Regional Eats
Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat | Regional Eats
How English Crumpets Are Made At Europe's Biggest Bakery | Regional Eats
------------------------------------------------------
#CumberlandSausages #RegionalEats #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at:
Food Insider on Facebook:
Food Insider on Instagram:
Food Insider on Twitter:
Insider on Snapchat:
Insider on Amazon Prime:
Insider on TikTok:
Food Insider on Dailymotion:
How Traditional Cumberland Sausages Are Made In England | Regional Eats