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
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Celebrate Sausage S01E10 - Bangers & Mash
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Bangers & Mash
You can find a printable recipe for this Bangers & Mash here:
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Eric
Butterfly Cottage bangers (british style sausages)
Today we made something nice to eat,
Healthy and filling, a right good treat,
with herbs, spices, rusk, salt and meat,
A British banger, a taste you can't beat.
Stick it in a roll or in a Yorkshire pudding,
have it on plate with bacon and beans, also a good un,
a fried egg with a lovely runny yolk,
Sausages for breakfast, it's no joke.
Banger and mash with gravy on top,
Don't forget the veg, there has been a good crop,
Watch our video and try our sausage,
lets hope it's the best, from Butterfly Cottage.
Poem by Penny Day 28/01/2021
Recipe:
2.7kg of pork shoulder (lean version)
or change a quarter of the shoulder for belly pork
45g sea salt
7g Fresh sage
5g Rosemary
10g black pepper
2 bay leaves
2 cloves
1tsp nutmeg
150g rusk or stale bread or crackers
2-3m of sausage casings (depends on the size)
Method:
Blitz all the dry ingredients and herbs together in a blender.
Cut the pork into strips and grind in a mincer on your required thickness.
Mix everything together thoroughly - pass through mincer again if you like finer ground sausages.
Fill your sausage casings using a sausage adapter on your grinding machine or use a funnel and wooden spoon if you don't have one.
Make them into links or Cumberland style rings.
Enjoy a delicious sausage or two!
If you do not have a mincing machine, you could always buy a ground mince of you choice and add the salt and seasoning the same way. You can the use the funnel filling method as mentioned above. As long as you keep the ration of meat to salt the same, try experimenting a bit.
Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
Music:
Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Bangers & Mash with Onion Gravy | British Classics | Episode 1
#britishclassic #bangersandmash #oniongravy #foodyouwanttoeat
Quick bangers and mash | onion and Marmite gravy | Irish champ
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***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.