Bangers and Mash Style
All Beef Sausage
One of the all time favorite English pub meals is "bangers and mash".
This really is nothing more than one of several British style sausages served with mashed potatoes (and usually smothered in a savory sausage/onion gravy).
My all beef banger recipe is pretty straight forward and is really easy to make if you use pre-ground beef (hamburger) from the supermarket. Obviously, you can grind your own beef too.
By the way, bangers got their name from the tendency of their skins to pop when fried at high temperatures. You can get around this "banging" by precooking your sausages in simmering water after they have been stuffed.
- 5 lbs 85% lean ground beef, bought as hamburger or ground yourself.
- 2 eggs
- 3 cups of dried white bread crumbs
- 2 teaspoons fresh black pepper, medium grind
- 1 tablespoon kosher salt
- 1 tablespoon rubbed sage
- 2 teaspoons dried red pepper flakes
- 1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)
- 1 cup ice water
- Put your ground beef into a large mixing bowl. If you grind your own, use the medium disc on your sausage grinder.
- Beat the 2 eggs and combine them with the spices and the 1 cup of ice water in a small mixing bowl.
- Pour the egg, spice, and water combination and the dried bread crumbs into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Stuff the sausage mixture into 35 mm beef or collagen casings, and link into convenient lengths (I like about 4 inch links).
Now, if you want "bangless" bangers, take your stuffed links, submerge them in simmering water, and cook them for 30 to 40 minutes. After the sausage is cooked and cooled down it is ready for use or to be stored in the refrigerator or freezer.
For authentic style bangers and mash, fry the sausage (in its casing) until it is a nice golden brown and serve it up with mashed potatoes and gravy.
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