Making breakfast – bangers

Posted on March 17, 2017 at 1:42 pm

What would breakfast be without bangers? To make this recipe you will need a food mixer with grinder and sausage stuffing attachment. If you can’t stuff the sausage casings you can still make sausage meat in your food processor and have it as sausage patties.


  • 9lbs lean pork
  • 3lbs fatback or similar
  • 2.5lbs rusk
  • 7 cups water
  • 3.5oz salt
  • 1oz white pepper
  • 0.75oz mace
  • 0.5oz ground ginger
  • 0.25oz sage
  • Cut rusk into large cubes and soak in the water. Prepare casings. Run pork and fat through coarse setting on grinder. Squeeze out excess water from rusk, thoroughly blend it and other ingredients together. Grind mixture through fine setting, then stuff into casings. Hang in a cold place (or refrigerate) for 24 hours before serving to allow all ingredients to thoroughly integrate.

    I like to make a large batch of the banger seasoning and decant as needed. I also like to double the seasoning rate, except for the salt: for example, make a batch of seasoning with 10oz white pepper, 7/5oz mace, 5oz ground ginger, 2.5oz mace, and 17.5 oz salt, then double the ratio of seasonings: using this recipe, there is a 2.6% seasoning ratio. If you bump that up to 5% you will have a much more noticeable contribution from the seasonings without it becoming salty.

    Once you make them yourself you will never look back at store bought sausages!

    Note: yes, you can make amazing sausages with this recipe without using the rusk. Just don’t call them “bangers” if you do so!

    Print Friendly, PDF & Email

    Making breakfast – rusk

    Posted on January 27, 2017 at 7:16 pm

    One of the more important ingredients for a British breakfast is rusk.

    What, you’ve never heard of it? That’s because you most likely have never eaten it! It’s an ingredient in bangers which helps them achieve that certain mouthfeel. Without rusk you can make great sausages… just they won’t be bangers.


  • 1 lb (450 g) all purpose (plain) flour or bread (strong) flour
  • pinch of salt
  • 5 tsp (25 ml) double acting baking powder
  • 6 ½ – 8 ¾ fl oz (185 -250 ml) water
  • Method
    Preheat oven to 450 °F (230 °C)
    Sieve the flour, salt and double acting baking powder together. Add just enough water to make a smooth, pliable dough. Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray. Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)

    Remove from the oven and using the tines of a fork split in half along its thickness. Place back on tray with the opened faces upwards. Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes or until dry.

    Remove from oven and allow to cool on a wire rack. Store in airtight container and use as required

    Print Friendly, PDF & Email


    Posted on February 20, 2010 at 3:07 pm

    Ahh, sausages. You’re not a real country unless you have a sausage. And a beer. And a cheese.

    Moving swiftly on, bangers are simply British sausages. Bangers are as much a staple of British cuisine as baked beans on toast, but unless you’re in Britain they are hard to find.

    To make bangers you need 5 things – (1) seasoning, which is mixed into the (2) ground meat, which is mixed with (3) the added fat, which is mixed with (4) rusk, which goes into (5) the sausage skins.

    You can buy sausage skins online at and amongst others. Your next decision is which kind of sausage skin – natural or artificial? Natural (also known as pig intestines) gives you the most authentic flavour and texture, but they are crazy perishable and some people squick at the thought. Artificial casings are made from collagen, are 100% edible, will last nearly indefinitely if you keep them dry, and don’t squick people out. I go with the artificial ones 🙂


    * 5 teaspoons ground white pepper
    * 2 1/2 teaspoon mace
    * 2 1/4 teaspoon salt
    * 2 teaspoon ground ginger
    * 2 teaspoon rubbed sage
    * 1/2 teaspoon nutmeg

    If you can’t find mace, start with half the quantity of ground nutmeg and tweak from there to suit your palate.

    The proportions in a traditional banger recipe are about 80% visually lean pork (marbled but no big chunks of fat), 10% added fat, 8.5% rusk, 1.5% banger seasoning. After experimenting I found I preferred a more highly seasoned flavour, so I increased the seasoning to 3% and reduced the rusk to account for the changed proportions. I also had to tweak the seasoning recipe, as otherwise the sausages became almost inedibly salty – I doubled the weight of everything apart from the salt in the seasoning and that worked for me.

    Rusk is just extremely dry stale bread – you can make rusk by leaving stale bread out in a well ventilated place to become completely dry, or stick it into your dehydrator. Its role is to retain fat inside the sausage, making it more lush and unctuous in mouthfeel.

    You can get the added fat at the grocery store or butcher- look for “fat back” or “pork bellie”, which is pure fat without any seasonings or visible meat.

    So, you have your seasoning, rusk, sausage casings, fat back, and a chunk of pork. Let’s make bangers!

    For 1 kilo of bangers the way I like them:

    1. Grind 800g pork on coarse setting.

    2. Grind 100g fat likewise.

    3. Feed 70g rusk through the grinder – this serves the dual purpose of pulverising the dried bread, and also cleaning out most of the meat and fat from the grinder, making cleaning easier.

    4. Add 30g seasoning to the ground meat/fat/rusk mixture and mix thoroughly.

    Once all this is mixed, store in your fridge for 2 hours to allow the meat to become thoroughly chilled and for the seasonings to flavour the entire mix.

    After the 2 hour rest in the cooler, feed the mix through your grinder with sausage stuffer attached and feed into the casings. Make sure you tie off the leading edge of the casing or you will just dump all the sausage meat mix onto your counter. D’oh.

    You don’t want to take too long as the meat could heat into the microbial danger zone – making bangers in winter is a lot easier than in summer. 1kg bangers should take about 30-40 minutes once you have done it a couple of times, but don’t hesitate to stop where you are and put everything back into the fridge if things become too warm.

    Once all your mix is stuffed into the casings, you will have some 3 foot long strips of bangers. Take the casing in your hand, starting with the tied off end, and twist. I usually go slightly wider than my hand as the twist point, pinch in the meat, then twist several times. Repeat for the entire length then tie off the far end.

    Back in the fridge for another couple of hours, and you’re ready to cook up some bangers and mash, pour yourself a British beer, and have a very civilised evening. Enjoy 🙂

    Print Friendly, PDF & Email