Cooking Boozy Bangers with Confidence.
The History of the Mighty Sausage.
The word "sausage" was first used in English in the mid-15th century, spelled "sawsyge". This is also still the way my Brother in Law from Gloucester pronounces it. This word came from Old North French saussiche (Modern French saucisse)".The French word came from Vulgar Latin salsica (sausage), from salsicus (seasoned with salt).
Sausages can be traced all the way back to the Bronze Age 5,000 years ago and many cultures and countries having their own special version.
'Bangers' came about during the First World War. Sausages were packed out with cereal and water as meat was scarce. Roughly shaped like an artillery shells, when fried they sounded like mini explosions as they sizzled and popped. (Aggressively loud food was probably not what you were after in the trenches).
Let's get cooking
There are many methods and recipes on the internet so I've got my personal methods here. Find what works for you, but let me be very, very clear:
DO NOT PRICK THEM!
Seriously. It's hard work getting so much booze in these bangers so don't let it all out. Also every time you prick a sausage you make this kitten sad.
- Take your bangers out of the fridge 20 mins before cooking. Not essential but I find fresh meats cook better if they aren't fridge cold.
- Take your time, low and slow is much better than scorched.
- Turn regularly. You put in the effort and you'll get the reward.
- Poaching. Our bangers work well with this method as it softens the skin and cooks the core of the sausage. Gently simmer the sausages in water for 6-8 mins then remove them, pat dry with kitchen towel and cook in your preferred method. You can also add or use beer, cider, wine, a broth. You can later use some of the water for a cheeky gravy.
- Creep the temperature up at the end to get a nice dark caramel finish.
- Cook to 70°C internal temperature.
- Let them rest! Let you banger rest for a few minutes and you'll get an even juicier boozier sensation!
I love to BBQ. If you love BBQ head to the Country Wood Smoke Facebook group which may well change your life, certainly your expectations of what you can accomplish on a grill. Simplicity is key. Gently heat & turn regularly for 15 to 20 minutes until cooked through.
Solid, healthier option. Use a preheated oven at 170°C & cook for 22 to 25 minutes, turning the sausages a few times during cooking. You can go without, use a little oil in the pan or you can use a backing sheet. It's your pan, your choice! Leave them in longer if you need to and whack the temperature up at the end to get a darker colour. Any remaining juice makes for a lovely gravy. You can add some vegetables to roast alongside the bangers and absorb the flavour.
There's a simple joy to cooking in the pan. The sizzling sounds and scents of a great sausage before you is a moment to enjoy and savour. Add a small of oil to a non stick pan and gently fry until golden caramel. Keep the bangers apart and rotate them a lot. Keeping the temperature low will help keep the bangers from bursting and ensure they are cooked through.
I know. It's outrageous. But if you are doing home made fish and chips just make a simple batter, dip in your floured banger and prepare for a true wow factor. Deep fry at 160c for 7mins. I had a Prosecco & Apple one that blew my mind and changed the way I look at battered sausages forever.
Enjoy your bangers and if you've any questions please do drop us a line; firstname.lastname@example.org.