How to Make Bangers - A Step-by-Step Guide

When it comes to classic comfort food, few dishes can compare to the beloved bangers and mash. Originating from the United Kingdom, this simple yet delicious meal consists of sausages (known as bangers) served with mashed potatoes (mash) and a rich onion gravy. The combination of savory, juicy sausages with creamy mashed potatoes and a flavorful gravy makes for a hearty and satisfying meal that is perfect for any occasion.

One of the most iconic elements of bangers and mash is, of cou...

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Ingredients

  • 3 pounds pork butt roast
  • 1 pound veal
  • ½ pound fatback, diced
  • 2 tablespoons dried sage
  • 2 tablespoons garlic powder
  • 1 ½ tablespoons salt
  • 1 tablespoon lemon zest
  • 2 teaspoons ground thyme
  • 1 teaspoon onion powder
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • sausage casings

Information

  • Prep Time: 1 hr
  • Cook Time: 10 mins
  • Additional Time: 13 hrs 20 mins
  • Total Time: 14 hrs 30 mins
  • Servings: 12
  • Yield: 12 servings

  • Cut pork and veal into 1-inch cubes and set aside.
  • Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
  • Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
  • Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
  • Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
  • Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
  • Twist into links of desired size as casing fills. Tie off other end after final link.
  • Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.
  • Nutrition

    345 cal.

    • Total Fat: 29g
    • Saturated Fat: 11g
    • Cholesterol: 81mg
    • Sodium: 925mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 18g
    • Vitamin C: 2mg
    • Calcium: 33mg
    • Iron: 1mg
    • Potassium: 250mg