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    You are in: Home / Breakfast / Old Fashioned English Spiced Pork and Herb Sausages or Bangers! Recipe
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    Old Fashioned English Spiced Pork and Herb Sausages or Bangers!

    Old Fashioned English Spiced Pork and Herb Sausages or Bangers!. Photo by French Tart

    1/6 Photos of Old Fashioned English Spiced Pork and Herb Sausages or Bangers!

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    French Tart's Note:

    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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    Ingredients:

    Serves: 3-4

    Yield:

    sausages

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Bind with the 2 beaten eggs & mix well again.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
    6. 6
      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.
    7. 7
      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.
    8. 8
      HERBS NOTE:.
    9. 9
      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!

    Ratings & Reviews:

    • on January 04, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2011

      55

      First post and I didn't catch the review stars input. An easy 5.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2006

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Old Fashioned English Spiced Pork and Herb Sausages or Bangers!

    Serving Size: 1 (201 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 596.1
     
    Calories from Fat 383
    64%
    Total Fat 42.5 g
    65%
    Saturated Fat 16.1 g
    80%
    Cholesterol 238.4 mg
    79%
    Sodium 302.8 mg
    12%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.5 g
    10%
    Protein 35.5 g
    71%

    The following items or measurements are not included:

    lemons, rind of

    nutmeg

    dried herbs

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