Best 3 Old Fashioned English Spiced Pork And Herb Sausages Or Bangers Recipes
The rich history of English cuisine is steeped in culinary traditions that have been passed down through generations, showcasing the country's love for hearty and flavorful dishes. Among these beloved dishes, the old fashioned English spiced pork and herb sausages, also known as bangers, hold a special place in the hearts of food enthusiasts worldwide. These succulent sausages, often bursting with aromatic spices and fresh herbs, have become synonymous with traditional English breakfasts and are a delightful treat for any meal. In this comprehensive guide, we will embark on a culinary journey to uncover the secrets behind creating the perfect old fashioned English spiced pork and herb sausages, exploring various recipes, cooking techniques, and serving suggestions to satisfy your taste buds and leave you craving for more.
Here are our top 3 tried and tested 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!
SARAH'S FABULOUS BREAKFAST SAUSAGE SEASONING
I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 10
Number Of Ingredients 9
Steps:
- Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
Nutrition Facts : Calories 3.2 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 465.4 mg, Sugar 0.2 g
HERB SAUSAGE
Make and share this Herb Sausage recipe from Food.com.
Provided by Leta8076
Categories Meat
Time 4h20m
Yield 3 logs
Number Of Ingredients 9
Steps:
- Combine ingredients.
- Mix thoroughly.
- Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
- Wrap in plastic or foil.
- Refrigerate overnite.
- Unwrap and bake on broiler pan at 200 degrees for 4 hours.
- Store wrapped in the refrigerator.
Tips:
- Use high-quality pork for the best flavor.
- Grind the pork yourself for a more even texture.
- Season the pork generously with salt, pepper, and herbs.
- Use a variety of herbs to create a complex flavor profile.
- Don't overmix the sausage mixture, or it will become tough.
- Stuff the sausage casings loosely, or they will burst during cooking.
- Prick the sausage casings with a fork before cooking to prevent them from splitting.
- Cook the sausages over medium heat until they are cooked through.
- Serve the sausages with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.
Conclusion:
Old-fashioned English spiced pork and herb sausages, or bangers, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make perfect bangers that will impress your family and friends.
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