Fruity Banger Recipes

Steps:

• 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.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
• Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
• Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
• Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
• Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
• Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
• Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
• Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
• To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

Steps:

• Fry and cook the sausages until done.
• Prepare your gravy (as per the packet or your own recipe) in the pan which the sausages were cooked and add the chutney. Stir well, simmer until thick and cooked.
• Add Sausages back to the pan so they get coated in gravy.
• Serve over mashed potatoes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
• Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
• When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.