Homemade Irish-Style Bangers Recipe (2024)

FAQs

What makes Irish bangers different? ›

Both are usually made with pork meat, and both include a filler of some sort as a requirement along with herbs and garlic. Irish sausages contain eggs and “rusk”, while English sausages have only breadcrumbs. These juicy little breakfast favourites also sometimes include beef added into the mixture.

Although a variety of sausages can be used, bangers are usually a mild, fresh pork sausage made with a bread filler and seasoned with spices that may include pepper, thyme, sage, nutmeg and mace and stuffed into a natural casing.

Bangers is a centuries-old traditional British and Irish recipe. They consist of lean and fat pork that is ground up tossed with spices and herbs that is then encased in hog casing to make sausage. There are many variations of Bangers when it comes to the ingredients depending on who makes them.

The Best Sausage for Bangers and Mash

Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.

If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind. But use your own judgment.

Irish bacon, also known as back bacon or rashers, is a popular type of bacon commonly enjoyed in Ireland. Unlike the traditional American bacon, which is typically made from pork belly, Irish bacon is made from pork loin.

Just a regular lightly-seasoned fresh pork sausage. Plain breakfast sausage would probably be the closest.

Sausages, brats, bangers, and dogs are terms that are often used when referring to any of the fresh sausage links we adore for their ability to pair well with ball games and beer.

Irish sausages are similar in composition, though there is one distinctive difference: British sausages are made with bread crumbs, whereas Irish sausages are made with rusk (a twice-baked bread somewhat like a savory biscotti).

I am guessing you have a situation where the sausage makers in Britain and Ireland have access to very high quality casings that are softer. Some of this may be due to the diet of or the breed of animals that provide the casings.

What is a good substitute for Irish sausage? ›

Any good soft pork sausage will do. Bratwurst is a good substitute, or even a mild Italian. You want links of soft sausage in casing, not a harder product like kielbasa or smoked sausage.

Irish Bangers & Champ | Trader Joe's.

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

'Bangers' are basically sausages - usually finely ground pork but can be beef. Mixed with some dyed filler (often breadcrumbs) salt and herbs, occasionally with a little garlic, stuffed in links inside edible sausage casing (skin).

Bangers, on the other hand, are more savory, containing a greater quantity of herbs like thyme, sage and marjoram, which is one reason why they go so well with mashed potatoes and gravy. Then there's the shape, which seems to be more variable in the States.