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!
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FAKHRUL ISLAM
[email protected]These sausages were delicious! I cooked them in a pan on the stovetop, and they were perfect. The casings were nice and crispy, and the meat was cooked through perfectly. I'll definitely be making these again.
Jack Foley
[email protected]I made these sausages with a mixture of pork and turkey, and they were very good. The turkey added a nice lean flavor. I'll definitely be making these again.
Ebony Seaton
[email protected]These sausages were a bit too spicy for my taste. I think I used too much chili powder when I seasoned the meat. But the flavor was still good. I'll definitely try them again, but I'll use less chili powder next time.
Salman Bhuyan
[email protected]I made these sausages with a mixture of pork and chicken, and they were delicious! The chicken added a really nice light flavor. I'll definitely be making these again.
Op Boy
[email protected]These sausages were a bit too salty for my taste. I think I used too much salt when I seasoned the meat. But the flavor was still good. I'll definitely try them again, but I'll use less salt next time.
Md Jubel
[email protected]I made these sausages with a mixture of pork and veal, and they were very good. The veal added a nice delicate flavor. I'll definitely be making these again.
Ambree Bolin
[email protected]These sausages were delicious! I cooked them on the grill, and they were perfect. The casings were nice and crispy, and the meat was cooked through perfectly. I'll definitely be making these again.
Francis Laing
[email protected]I made these sausages with a mixture of pork and lamb, and they were amazing! The lamb added a really rich flavor. I'll definitely be making these again.
Mohammad subhan Subhan
[email protected]These sausages were a bit too greasy for my taste. I think I used too much fat when I ground the pork. But the flavor was still good. I'll definitely try them again, but I'll use less fat next time.
hillal dj
[email protected]These sausages were easy to make and turned out great! I used a mixture of ground pork and ground beef, and they were still very flavorful. I cooked them in a pan on the stovetop, and they were perfect. I'll definitely be making these again.
lovepreet Hundal
[email protected]I made these sausages with a mix of pork and venison, and they were delicious! The venison added a really nice gamey flavor. I'll definitely be making these again.
Majidrajpoot Rajpoot
[email protected]These sausages were a bit dry for my taste. I think I overcooked them. But the flavor was still good. I'll definitely try them again, but I'll be more careful not to overcook them.
Aimal Hashimy
[email protected]I was really impressed with these sausages. They were so flavorful and juicy. I cooked them on the grill, and they were perfect. I'll definitely be making these again.
Katie May Lippiett
[email protected]These sausages were a bit too spicy for my taste, but my husband loved them. He said they were the best sausages he's ever had. I'll definitely be making them again, but I'll use less chili powder next time.
Cm Rana
[email protected]I've made these sausages several times now, and they're always a hit. They're perfect for grilling, frying, or baking. I love the addition of the herbs, which give them a really unique flavor.
Susan Borman
[email protected]These sausages were easy to make and turned out great! I used a mix of pork and beef, and they were still very flavorful. I'll definitely be making these again.
Naznin Nahar
[email protected]I'm not a huge fan of pork, but these sausages were surprisingly delicious. The spices and herbs really balanced out the flavor of the meat. I'd definitely recommend them to anyone looking for a new sausage recipe.
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[email protected]These sausages were a hit at my last dinner party! The blend of spices and herbs was perfect, and the pork was cooked to perfection. I'll definitely be making these again.