" Austin Powers: The Spy Who Shagged Me" A Real British Banger

This delicious pork meal isn't just for breakfast anymore! Of course, that joke really only works on Brits.

For the bangers:

  • 2 1/2 pounds pork shoulder butt or loin
  • 1 1/2 pounds lean beef or veal shoulder
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons lemon zest
  • 1/4 cup grated onion
  • 1/2 teaspoon white pepper
  • 1 teaspoon caraway seed
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 pound cold bacon,cut into small pieces
  • 1/4 cup crushed ice
  • 2 to 3 feet of sausage casings (ask your butcher)

For the onion gravy:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 red onions, peeled, halved and then sliced
  • 2 whole garlic cloves, peeled and chopped
  • 4 sage leaves, chopped
  • 1 cup sweet Marsala
  • 1 teaspoon wholegrain mustard
  • 1 pinch sea-salt and freshly ground pepper


1. Trim meat of sinew and cut into one inch cubes.

2. Combine meat with seasonings (salt through nutmeg) and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen. Preheat oven to 325F.

3. Using a meat grinder or food processor, grind the bacon, then the ice-cold seasoned meat. As you process, add finely crushed ice to help keep the mixture cold when filling the sausage casings. To check seasonings, heat a small saute pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, and transfer the mixture into a large pastry bag.

4. Rinse the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing. Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 5-6 inches and tying into links with small pieces of kitchen twine. Sausages should be about one inch in diameter.

Transfer bangers to an oiled sheet pan and roast for 45 minutes.

5. Make the gravy while the bangers cook. In a large frying pan over medium heat, heat the butter and olive oil. Add the onions and cook for 20 minutes, and then add the garlic and chopped sage. Cook 5 minutes and add the Marsala. Turn up the heat to high to bring the mixture to a boil. Boil for 2 minutes and then reduce heat to low, stir in the mustard and season with salt and pepper. Keep warm until ready to use.

6. Serve each person two bangers with mounds of homemade mashed potatoes topped with the gravy. Jolly Good!

Serves: 8

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