Cooking bangers or breakfast sausages. Bangers can be cooked in many ways, such as pan-frying, grilling and oven-baking. But fear not, we’ll help you achieve perfection in cooking your breakfast sausages. Translation in French: saucisses.
How do I cook bangers?
What to pair bangers with?
Bangers are a great breakfast sausage : prepare a traditional English breakfast with sunny side up eggs, baked beans, bacon, grilled tomatoes, sautéed mushrooms, bangers and toast! You can also simply serve bangers with scrambled eggs for an easy meal. Combine bangers with creamy mashed potatoes, caramelized onions and gravy for a lazy Sunday meal.
Preparing bangers is a quite easy (even if you’re making them from scratch, see the recipe at the end of this page)
If you’re purchasing pre-made bangers from a butcher or grocery store, there’s no need to worry about preparation.
Cooking bangers on a grill
Cooking bangers on a grill. Grilling bangers is a classic choice that gives it a smoky flavor.
1. Preheat your grill to medium-high heat or your BBQ
2. Place the bangers on the grill and cook for 12-15 minutes, turning occasionally until they reach an internal temperature of 160°F (71°C).
For an added smoky touch, you can use wood chips or charcoal during grilling.
Cooking bangers in a pan
Cooking bangers in a pan. Pan-frying bangers is a quick and convenient option.
1. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter.
2. Place the bangers in the pan and cook for approximately 12-15 minutes, turning frequently to ensure even browning.
Bangers are done when they reach an internal temperature of 160°F (71°C) and have a golden-brown exterior.
Cooking bangers in an oven
You can also cook bangers in the oven.
1. Preheat the oven to 375°F (190°C).
2. Arrange the bangers on a baking sheet lined with parchment paper or aluminum foil.
3. Bake for 20-25 minutes, turning halfway through, until the internal temperature reaches 160°F (71°C) and the sausages are cooked through.
Bangers come from Great Britain and are traditionally made from a mixture of pork, breadcrumbs, and flavorful seasonings. They get their name from the audible “bang” they produce when cooked due to the high water content within the mixture.
To make bangers from scratch: in a large mixing bowl, combine 1 pound (450g) ground pork, 1/2 cup breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon sage, 1/4 teaspoon thyme, 1/4 teaspoon nutmeg, and 1/4 teaspoon paprika. Mix the ingredients thoroughly, ensuring even distribution of spices. Slowly add 1/4 cup ice-cold water, mixing until the mixture becomes cohesive. Be careful not to overmix. If using natural hog casings, rinse them under cold water and slide one end onto the nozzle of a sausage stuffer. Leave a 6-inch overhang.
Fill the sausage stuffer with the prepared mixture and slowly stuff the casing, twisting it every 4-5 inches to form individual sausages. Alternatively, shape the mixture into patties if casings are not available. Once all the sausages are formed, refrigerate them for at least 1 hour to allow the flavors to meld.