How to make British Bangers. Recipe Included!
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- Опубликовано: 10 сен 2024
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Here it is one of the most famous sausages to come out of Great Brittan. The British Bangers, aka Bangers.
Now a famous pup food served with creamy potatoes or Yorkshire puddings and gravy.
Here is the recipe as promised and as I mentioned in the video some Bangers might have more or less of these ingredients.
Salt 18g/kg
White Pepper 3g/kg
Sage 2g/kg
Mace 2g/kg
Ginger 3g/kg
Binder or Bread Crumbs 10g/kg
Ice 100g/kg
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks for watching!
Ex British Butcher and shop owner and having made thousands of pounds of sausages I can say your banger recipe is Spot On.
Bangers are my all time favourite sausage! Can’t have a proper breakfast without them and then there goes the day!
Novice sausage maker here. I learned a few things, thanks.
Hey Duncan, don't let the keyboard warriors with negative comments beat you up too bad. You have a fantastic channel I have learned so much from watching you. You are very knowledgeable and I can tell you do your research. Your positivity is encouraging thank you for the videos and the knowledge please keep them coming. 👍
I've upped my sausage game so much because your channel. I got spoiled in March.
That is awesome, I am happy to hear you have! glad you liked the March series!
@@duncanhenry Your version of '
"Celebrate sausage" by 2G. It was an excellent idea. The shorter videos probably helped with the views too.
Thanks for recognising the quality of English sausages. Also British cheese is amazing. We once had more varieties of cheese than the French. However, we lost so many young cheesemakers during World War One that many cheeses died with them.
My favourite British sausages for you to possibly check out are: Cumberland (the coiled ones), Lincolnshire (sage and thyme), Lorne (the big square one you slice), Tomato (tomato and pork).
Thanks Callum, we make some Cumberland for some customers that really enjoy it. I havent made Lincolnshire but I have had it and its darn good as well.
Like I said fresh sausage crown to the UK
love what you're doing, and so happy to see the subscriber numbers moving up. You deserve it, you're one of the best! You mention other, even better, fresh British Sausages. Would love to see videos for some of the others! Thank you sir
Well Done on your explaination for our "Bangers" Not many people in the UK know this. I am loving the videos.
As an ex butcher I can say that Duncan’s videos on sausage making are the best on RUclips. He’s the only person I’ve seen, not tying a knot on the sausage skin before they’re pumped out. I always do this because if you do have any air pockets, the machine will push through most of it. Well done Duncan 👏🏻👏🏻 please try Cumberland sausage, pork & leek, tomato & basil.
Always tied casing. Vacuum stuffer for the win
Thanks Mike for watching and for the feedback! I'm glad you appreciate the small things. I have made Cumberland before, but I should make it again. I'll have to try making the other two as well!
I was also taught to not tie it until the casing was stuffed and ready to tie. This will let you squeeze any excess toward the ends to prevent bursting of the casing for those who wonder why.
@@Grizzleback07 I always tied first
Oh yum, would love the recipe for the Cumberland sausages. Was given some by a friend the other month.. the best sausages ever.
I can’t wait to try the Lincolnshire sausages, I’ve made Cumberland many times but never had a recipe for Lincolnshire. This is another British sausage to try Savaloys, I can never find a recipe of instructions on how to make anywhere, but I’m sure you know?? They are traditionally sold in Fish & Chip shops around the U.K. Sold with or without batter and deep fried. Can also be boiled or steamed:-)
Just written down the basics for the Banger recipe, can’t wait to try them, thanking you for your channel
Pretty darn close to bratwurst. I’ve missed your videos the last few weeks!
Thanks Barry going to get back to making some of the other requested videos here now!
Made these over the weekend - my first sausage making experience. Thank you for the history and the video, it really helped me in my research. I'm living away from home - so these bangers really reminded me home!
I added MSG, homemade garlic powder, all spice and less mace than called for. They tasted great - and really really do tatste better the next day, likely as the spices hydrate further.
Thank you Duncan
I got a grinder last deer season (first time hunting) to make some ground venison. Kinda just looked into Sausage making and your videos are making me want to go further. Thanks.
Another reason why they were called bangers is because the butcher, or his apprentice, would allow air (sometimes deliberately) to enter the sausage case. This air expanded when the sausage was fried and then exploded.
Made bangers and mash just yesterday. Love it! More toys needed so I can make my own.
Nice!!!
Always nice stuff here, never disappoint.
Good to see you again Duncan. Missed you.
Thanks Granny. I will do my best to do a few a month.
Always wondered the name. Thanks for the history lesson and recipe. Gotta try these now, never tasted but heard a lot in british tv series and food programs.
You're welcome! You better look up a Toad in the Hole recipe for once you have them done.
Making bangers for my friend from the UK birthday.
Sausage maker extraordinaire! 👍👍👍
It’s called bangers and mash. For my US cousins
Yes! More Duncan!
Haha glad you liked it!
Thanks for the simple straight forward recipe. I tried many with many ingredients and they never turned out right. It seems most who post sausage recipes are posting their own version.
Awesomeness ! and coming from a limey too!
Thank you I’m a chef by trade, but I never made bangers but I have tried them and they’re delicious so thank you for sharing that with me!!! Chef Margo Kwiatkowski….. 🇵🇱🧸⛺️🛶🏳️🌈👩🍳🇺🇸
Thanks
On your next video can you take us and show us how you mix all your spices up I think it will be really need to watch and I really enjoy the videos you make
Sounds good! That is an easy one to make up.
Thank you for this!!!!
How long can you keep the fresh bangers in the freezer for until they go off? Im so up for trying this but am worried about making too much.
Thanks for posting this recipe ! Have you ever heard of a sausage called “Polish Delights”? There was a company in Milwaukee Wisconsin back in the 1960’s & 70’s called “South Side Sausage” that made these beauties. They were the width of a finger and about 6” long in a string. They had the taste of a banger, but with a little garlic and pepper. My Grandma always had a big pot of these on the stove every Sunday, and when I was in the Army, I’d bring about 10 pounds of these back with me every time I visited my family in Milwaukee. If you know what I’m talking about, I’d love to hear if you have a similar product recipe.
Your wlecome, I don't think so I wonder if they were a kabanosy stick or something though?
Were they smoked?
@@duncanhenry I don’t think they were smoked, but after watching your video on kabanosy - it looks like them but the diameter was smaller
Hi, you don't do some small holes on the casing to remove air bubbles?
By the way there are 400 diffferent types of sausage made in the UK.
Great sausage.Ever thought about making Saveloys. Keep up the great Vids
I wish all I did was play around making sausage. Bit by bit ill make them all!
@@duncanhenry Would you be able to incorporate that into your business?
"sausage of the week" and take the customers on a trip around the world?
@@duncanhenry There you go that one word "Saveloy" brought up on them and never been able to replicate what I remember as great food as a kid. Love your channel and the presentation style, recipes are awesome as well. Have been making Stanley's Recipes for years and its been great to see you make some of the Home production Book. Have to say learnt somethings as well. Quick question re binder - we can get SPC as well as SPI are you using SPC mostly. Great work Buddy.
Ahhh you must cook and slice em!!....and taste em! otherwise it ain't JOB DONE!
If you start with 3kg meat and you add 300g water, you don't have 10%. You have 300/3300*100, which is 9.1%. So the guidelines per kg (meat? or total?) or in a kg should be clearer?
In 99% of the recipes I've seen, the main ingredient is used on the percentages. Sometimes their are two or three main ingredients. Those ingredients would be totaled, and a percentage would be based on that. examples would be a sausage made with lean meat or one made with multiple types of meat and added fat .
If you add 10% of the meat weight in water, it is easier to calculate. If the recipe says 10% of the weight is water, then the number is different.
When r we making a old fashion hotdog
ruclips.net/video/Z2rvvH8WMzs/видео.html
He made beef hotdogs a while ago.
@@G-man45444 in saying its such a good channel here to follow anything traditional would be good videos, think he should post a video every week, he's a good guy 🙂
Hey there guys. Yes one day I will make a old fashion hot dog and maybe a really really commercial hot dog video too.
I wish I could post every week I usually make these videos Sunday morning if I have some extra time. Bit by bit we will cover more sausage.
Can you use xanthan gum for a binder along with non-fat powdered milk?
I am not sure about xanthan gum but you can use non-fat powdered milk.
💙💙💙🤗🤗🤗
I use rusk in my sausages did you know you can buy gluten free rusk
Can you put raw onion in a sausage
Yes you may want to dial back your water a bit since onions have quite a bit.
You're better off using dried onions.
How do u make a sausage chain u know the fancy links
Watch this:
ruclips.net/video/uonocIIhxqQ/видео.html
I tried...., the firefighters finally untangled me ;-)
ruclips.net/video/ChoO95cO9vo/видео.html
I dont have a video for that yet but this one is good.
If you sharpen yourself your grinder blades, would be nice to see your method.
I don't sharpen my grinder blades. Two guys and a cooler has a video on that though 👍
The main reason why I searched for how banger are produced,is because ,for me bangers always tastes bad , so I needed to know the reason behind that ugly taste, and boon you mentioned bread crumbs in meat
I was searching for music...
I dont want to insult anyone but I have eaten bangers in England, Australia, and Gibraltar. I have to say it is the least favorite sausage I have ever eaten. British blood or "black" sausage is excellent. I am sorry in the US we dont adulterate our sausage with flour or breading and of course we actually season our sausage with a bit of heat.