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."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by JustJanS photo by JustJanS
photo by French Tart photo by French Tart
photo by PanNan photo by PanNan
photo by French Tart photo by French Tart
Ready In:
35mins
Ingredients:
15
Yields:
6-8 sausages
Serves:
3-4
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ingredients

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directions

  • 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!

Questions & Replies

  1. What are the weight/ratios of your "pre-mixed home-made dried mixture" of herbs, please?...since that seems to be a fairly key flavoring ingredient. Thanks.
     
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Reviews

  1. Sensational thanks FT. I made these tonight with a couple of tiny alterations-I don't much like nutmeg, so used fennel seed (which loves pork) and added a good pinch of chilli flakes. I made a double mix, but only added in 3 eggs (more than enough I reckon). As a note to myself; next time, fry a tablespoon of mix before forming to check for seasoning (I think I could have added more salt), and after passing the meat through the coarse disc of my mincer, pass it trough the fine one. The mixture was super tasty, but a little coarse and loose for a sausage. My mincer has a sausage making attachment but I didn't have any skins-I formed the sausages by hand.
     
  2. First post and I didn't catch the review stars input. An easy 5.
     
  3. We really liked the flavor of these sausages. I think the pork belly was pretty meaty, so they turned out fairly lean, which we enjoyed. The flour gave them a bit of a crust, and helped to hold them together while cooking. This time I used the food processor to mince the meat and grate the onion. I'd love to get a meat grinder and sausage stuffer so I can make them like regular sausages. I also want to experiment with different herbs, too. Thanks so much for posting this recipe, so we could try some bangers and mash!
     
  4. I made enough for sausage rolls and meat balls, also had enough to freeze for later. Turned out excellent. I am a lover of your recipes can always find something good to make on your site and always turns out good.
     
  5. Could I make these by adding apple for a pork and apple sausage? Would they turn out too wet?
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! 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