Something is exquisitely nostalgic about bangers sausage on a plate. Not the factory-farmed tangle one might encounter, moribund in the freezers of the supermarkets I mean actual minced lamb or beef sausage the type which explodes with a taste sensation that sizzles in your mouth with juicy juicy juice, sizzling with juicy goodness and feels like a hug within. Be it chucking them on the grill so you can celebrate the coming sunshine on an Aussie barbie or serving them up with creamy mashed potatoes and lush onion gravy, they are a stand-up meal that makes you feel good
A Bite of Background
The name “bangers” actually comes from World War I, when sausages were often made with so much water that they’d literally bang or pop in the pan. These days, you won’t get that kind of explosion (thankfully), but the nickname stuck around — and honestly, it suits their fun, hearty personality
In New Zealand, Australia, and the UK, these bangers sausage are practically a food group of their own. They’re served at barbecues, weeknight dinners, and even Sunday roasts. Lamb or beef is usually the base, often seasoned simply with salt, pepper, and maybe a touch of garlic or herbs — because when the meat’s good, you don’t need to overdo it.
Ingredients
If you’re making them from scratch — or just want to know what’s inside your sausage — here’s a general idea:
- Minced lamb or beef (some people mix both)
- Salt and pepper
- Mince fresh garlic
- Breadcrumbs (assistance to bind it and hold in moisture)
- A dash of cold water or even of beef stock
OPTIONAL: chopped parsley, rosemary, paprika or mustard powder
There is nothing showy about it. The real magic comes from the balance between juicy meat and gentle seasoning.
Instructions
Step 1: Mix in a large mixing bowl minced meat, onion, garlic, salt, pepper, paprika, oregano, cumin (use it instead of spices), breadcrumbs, egg, and parsley. Add and blend through clean hands till all is combined thoroughly, but avoid over-kneading, as it may make your sausages dense
Step 2: Separate the mixture into individual portions and roll each side of the mixture into the shape of a sausage. You can cut them thick and stubby or thin and leggy–so long as you make them all alike, they will all cook alike
Step 3: Put the shaped sausages onto the plate, cover them carefully and refrigerate them for at least half an hour. This has the effect of letting them keep their shape during frying
Step 4: Fire up your skillet—medium heat, oil shimmering but not smoking—that’s your sweet spot. Allow it a few minutes to warm over — sausages do appreciate a smooth, steady heat
Step 5: Arrange the sausages in the pan—close but not touching—so they brown evenly without steaming each other. Fry for 10-12 minutes, turning over, till all sides are golden brown and cooked all the way through. If they brown too fast, turn down the heat a little
Step 6: When cooked, allow the sausages to rest for 2- 3 minutes. Letting them rest lets the juices spread out—so every bite stays moist
Let’s be honest: the classic “bangers and mash” combo is a winner for a reason. Pile those sausages on a mountain of buttery mashed potatoes, drown them in caramelised onion gravy, and maybe toss a few peas on the side for good measure.
How They’re Typically Served
But don’t stop there. These sausages are super versatile:
- Grilled at a backyard BBQ with tomato sauce and soft white buns
- Fried pan with lazy Sunday breakfast vegetables with eggs, and toast
- Cooked in a tray with potatoes, onions and carrots in a one-pan wonder
Easy Cooking Hints
- Make sure that the sausages are not pricked! The most frequent error – you will melt out all the juicy food and taste
- Cook slowly on medium-high heat so that they brown slowly and cook evenly
- They should be allowed to rest with the juices settling after a minute, then served
Accompaniments
Along with the regular mash and gravy, some of these suggestions will give a few delicious servings:
- On a new roll with mustard and caramelized onions
- Cooked as a (roots) stew or casserole.
- And colcannon (that cabbaged creamy Irish mash) to rusticize
- For drinks? Consider serving it with a dark ale or red wine or even a dry cider something heavy to suit the mood
More About Bangers
Lamb, beef sausages are not too fancy, and this is the very reason why we love them. They are modest, filling and oh-so versatile. Going by the names of bangers, snags, or old-fashioned sausages, they are simply one of those homey sorts of meals on a plate
Then next time you have no idea what to cook? Get some sausages, cook a dish of mash and have a little comfort the old fashioned way.
