English breakfast pork sausages BANGERS - no grinding

English breakfast sausages, often known as "bangers" in colloquial British English, are a distinctive type of pork sausage that frequently feature in the traditional full English breakfast. They are typically made from a blend of ground pork, breadcrumbs, and a mix of herbs and spices, which may include sage, thyme, mace, and nutmeg, giving them a savory and slightly herby flavor profile.
These sausages have a fine to medium ground texture. They are most commonly pan-fried or grilled until golden brown, with a slightly crisp exterior and a juicy, tender interior.
Vertical Sausage Stuffer Sausage Machine
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#englishbangers #howtomakeenglishbreakfastsausages #sausages
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ingredients
1 kilogram (about 2.2 pounds) of ground pork, ideally with a 20-30% fat content
40 grams (about 1/3 cup) of breadcrumbs
60 milliliters (about 1/4 cup) of cold water
10 grams of milk powder as a binder
1 teaspoon of salt
1/2 teaspoon of ground white pepper
3/4 teaspoon of ground sage
1/4 teaspoon of ground mace
1/4 teaspoon of ground nutmeg
1/4 teaspoon of dried thyme
1/8 teaspoon of ground ginger
1/8 teaspoon of ground coriander
Collagen casings
Natural hog casings, soaked in water and rinsed
Vertical Sausage Stuffer Sausage Machine
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[@AWest-en5ee]

Looks good, nothing's better than homemade!

[@EricAlainDufresne]

Thanks Rik. Was recently in Portsmouth for a week. I love a full English or even a European continental breakfast in the hotels there. You wouldn't believe what hotels here pass off as a "complimentary breakfast"! All the best. Eric

[@BackyardChef]

Hey mate, I hope all is well. You know what they pass off as an American breakfast back here, and I'm sure the Americans wouldn't eat anything like it. I have to make sausages here. They are shocking. Usually do not make just a kilo though but I'm sure most folks are not going to make 10 kilos. Keep wrapped must be getting cold. Best, Rik

[@TheSecRATary]

Hi Rik, After watching your video on Sunday, (3rd Mar), I ordered the ingredients to have a go at your recipe. In the meantime I dug out my old 'Tre-Spade' Sausage Stuffer I bought from Weschenfelder and gave it a thorough cleaning in readiness. Well, the food items came this morning and I made a load of sausages in the afternoon, (I upscaled your ingredients and made 26 sausages). I had a few for supper. They were / are absolutely superb and so easy to make. The only difference on my part was I cooked them in an air-fryer, and I used natural hogskins, I don't like those collagen ones. Thanks once again Rik. 😋👍👍👍

[@BackyardChef]

Thank you. Best, Rik

[@Electricspaghetti369]

Hello from America! I'm Scotts-Irish and Welsh Decent. It's nice to learn these delicious recipes from across the pond where my ancestors are from! Cheers!

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@rogerparkin843]

Thats a great recipe. I will try this. Next week l am making some sausagemeat for Christmas. Totally agree with what you think of the sausages here.

[@BackyardChef]

You are right Roger they are shocking - and all the folks that are getting away with making them and selling them - in the supermarkets etc have more than 10% water content the same as the bacon - there is 25% - you can see by the panfull of water - and the price of the stuff incredible. The way to go mate is make your own. Best, Rik

[@LillianDwyer]

All the way from Newfoundland Canada ..I watch all your videos ,,Love them !!!1

[@BackyardChef]

Wow! Thank you. Love to Canada. Best, Rik

[@devinderchadha661]

Very nice to teach us all Thanku ji

[@BackyardChef]

Thank you, Best, Rik

[@lindamoore2142]

Thanks Rik, great recipe! I live in Greece & have been dreaming of proper English Pork Sausages! Wow! This recipe tastes & even smells just right. I didn't have any casings so used Antonio Carluccio's method of wrapping them individually in foil & twisting the ends up like a Christmas Cracker, then pop them into boiling water for 2-3mins, allow to cool a bit, unwrap & refrigerate. They can be fried now or open frozen for use later Thank you so much!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@melaniestromberg9705]

Thank you so much for this recipe! I asked you for a sausage recipe not so long ago. Swedish sausages are ok, but they are not like good old British bangers. Can't wait to try this! ❤

[@BackyardChef]

Thank you. Best, Rik

[@adnacraigo6590]

This looks like a sausage recipe worth trying in the southern U.S.

[@BackyardChef]

Thank you. Best, Rik

[@russscott646]

Great tutorial rik as ever, I use what's left in machine,and make sausage rolls 😁

[@BackyardChef]

Yes, great Idea - I usually stuff bread and push it though - didn't think it was a good idea to show that - in hindsight I wish I had. Best, Rik

[@ronaldmartin7892]

I've watched this video again, Rik and it makes my mouth water. Is there a substitute for the milk powder ?

[@BackyardChef]

Don't add it - not crucial. Thank You. Best, Rik

[@ronaldmartin7892]

@@BackyardChef Thanks, Rik. I wish you and your family a very merry Christmas.

[@BackyardChef]

@@ronaldmartin7892 Same to you. Thank You. Best, Rik

[@scottmuma3122]

Can you do a video on Rusk? To make Scottish bangers?

[@BackyardChef]

Thank You. Best, Rik

[@philmuskett265]

They did look good, mate.

[@BackyardChef]

Thank you. Best, Rik

[@wwsuwannee7993]

This spice blend looks very good. I have a stuffer and make all kinds of sausage, all the time. Buying pre ground meat has it's merit and I do it often depending on cost effective. I'm impressed buy those celluloid casings, I have never used them but will try now. Also, I don't fettle around with what's left in the stuffer and, just make it into patties because I'm lazy :) In my opinion, sausage is one of the culinary pleasures in life. There are hundreds, if not thousands of versions and they are ALL good. I will be trying this spice blend out. Thanks Rik.

[@wwsuwannee7993]

Side note: Very rarely do you find a store bought sausage that even remotely compares to what you can make yourself...it's worth the trouble(unless you find an outstanding Butcher, and good luck with that).

[@BackyardChef]

I agree with everything. Homemade is a way to go here - change the seasonings to taste. You know what the quality is. Thank you. Best, Rik

[@russscott646]

Just made the Christmas batch rik, similar recipe but I added marmite, there great between 2 slices of cheese n toast,with brown sauce on 😁

[@BackyardChef]

Sounds amazing. Best, Rik

[@Canalcoholic]

Recently treated myself to a 3.5kg sausage stuffer, which always leaves 125g of mix in the bottom of the hopper, which I flatten out as a pattie or a square sausage.

[@BackyardChef]

Yes, great way to use the extra up. Best, Rik

[@710LENNY]

I'm going to try this recipe. I love sausages, and have been using a recipe for English bangers that I really enjoy, and recently have been trying a recipe for Cumberland sausage. This will make a nice addition. But I don't understand. How on earth did you manage to cook ONE sausage.

[@BackyardChef]

A lovely recipe for this one - I use it all the time. Yes, I usually make more sausages than the 1 kilo. Normally, 10 kilos a time. So it was just one sausage I'm afraid already had my meal. Best, Rik

[@felipestevens2719]

mmm their good pork bangers, brown sauce or tomato ???

[@BackyardChef]

Thats a choice to make Felipe a tough one! Best, Rik

[@stevewalsh9806]

Hi Rik, first time I've made sausages, used a turkey baster type device (so easy & worked) your recipe is fantastic ,no going back now. Lol how about traditional ploughman's lunch. Cheers Redcar Steve

[@BackyardChef]

Thank you. Thanks for the suggestion. Best, Rik

[@belindagreen3870]

RIK can I ask why you don't include curing salt in your sausages?

[@BackyardChef]

I freeze them - no need. Thank you. Best, Rik

[@belindagreen3870]

@@BackyardChef Thought that might be the case ta Rik. Makes sense 🤔

[@easygoingfisho5424]

will give them a go still working our way through 14 kg of cumberland i made last month, going to try kangaroo meat sausage next time a mate shoots one

[@BackyardChef]

Sounds awesome. - Best, Rik

[@bradh74]

Kind of curious because our McDonald's has it's famous Sausage McMuffins, and most of our heritage comes from the UK and McDonald is either Scottish or maybe Irish. If you.ve ever had them is that anything like any of the traditional sausage patties there. I know Lorne sausage is supposed to be square and tastes different (at least what I made did). So what are your thoughts on that? I wonder if you wouldn't mind doing a video about sausage from the UK with all the favorites or common ones. If you have videos already it might be easy to piece a video together. I'm going to look for more on your channel either way. Thanks Rik.

[@BackyardChef]

Great suggestion. Have a look around and see what you can find. Best, Rik

[@pennykafai4645]

Love a sausage and Tommy ketchup bap!

[@BackyardChef]

Thank you. Best, Rik

[@99Jaapie]

Nice recipe, but where did you get those casings? I have tried collagen skins here in Thailand from many different suppliers and they split every time I fry them! I think that they were all chinese though.

[@BackyardChef]

Online Lazada - Japanese. Thank you. Best, Rik

[@Cythrawl102]

Will this sausage meat work for doing sausage rolls (Minus the casings)? I have been looking to make my own sausage meat because here in the US its gross nothing is seasoned like British sausage meat (Some British groups keep recommending Jimmy Dean Sage sausage meat, but that like all the others is bloody terrible and is far from a good substitute)

[@BackyardChef]

Thank you. Best, Rik

[@schinpaisan]

One question khun Rik, how to make it not crumbly? meat to fat ratio? binder? temperature? please enlight me. Thank you

[@BackyardChef]

I'm not sure how you are getting it crumbly to be honest. I have about 3 kilos left in the freezer and when they are defrosted for using (even fresh they aren't crumbly mate. If it down to cooking - the best way to cook any sausage is in a pan with a little water - the water boils off the sausage swells up and then cooks in the pan - at that stage you add a little oil or what ever fat you cook in - just keep the sausage moving turn over brown all over. Binder I always use milk powder at 10% of the meat ration - 1 kilo equals - 100g. I really do not take it so serious in making breakfast sausages - I buy the mince from makro or even Big C and use that - they are perfect sausages. Let me know if any of tis helped. Take care my friend. Best, Rik

[@lindarylands6685]

They are creep in Canada too

[@BackyardChef]

Thank you. Best, Rik

[@DennisNowland]

Are you home sick for England? All the best from Leeds Yorkshire just outside Otley.

[@BackyardChef]

Nope, get your coat on and get wrapped up and get up there on them hills - I'm trying to remember the pub at the top of the Chevon there, great to have a pint and look over the valley. Thanks for stopping by. Best, Rik

[@DennisNowland]

The Royalty. Now have a great day and thanks for smashing videos.@@BackyardChef

[@basingstokedave4292]

like a snap like a saveloy then dissolve

[@BackyardChef]

Lovely. Thank you. Best, Rik

[@anthonyabbott5243]

Put a bit of source on Rik

[@BackyardChef]

Brown or red mate? Best, Rik

[@KM-pq7jk]

I never ever buy any meat ready minced, I use whole meat and mince it at home. Like the lady on tv said "if you think you have never eaten, ears, nose, dangly bits etc. You have in mince, sausages, burgers and any processed products consisting of minced meats.

[@basingstokedave4292]

always chewy rik

[@BackyardChef]

Can be. The Japanese ones are the best, pricey though. Best, Rik

[@dale1956ties]

a small wad of paper towel would help push the last of the meat out of that tube

[@BackyardChef]

Thank you. Best, Rik

[@ronaldmartin7892]

The sausages look good. Not impressed with the stuffer though. Not you, the machine. My stuffer is one given me many years ago. It's just like a mastic gun. Very controllable and easy to clean. My 65 years old Kenwood Chef stuffer attachment is OK but you need two pairs of hands to control it. The mastic gun is the business. Keep the videos coming. I enjoy them. Where are you based Rik? I'm in Thailand and I notice you use a few Thai labelled ingredients.

[@BackyardChef]

Ron, the stuffer is okay, but you know it has to be clamped or bolted to be at its best, using it on a potable table loose is not a good idea. Also, this stuffer is great if used by two people, so simple. One person is a pain, an automatic foot-on pedal job would be great. Chiangmai mate. Best, Rik

[@chesterlee6508]

Leave out the milk product, not needed.

[@BackyardChef]

Choices we can all make are wonderful, Best, Rik

[@basingstokedave4292]

sauge recipe is ok but a i so much hate the fake skins.

[@BackyardChef]

Yes, down to ingredients where I am. Thank you. Best, Rik