Harold Wood English Style Pork Bangers, 6-pack tray. 1 lb Ship weight

Authentic, delicious banger sausage flavor, grilled or pan-cooked.

You can mix & match frozen food, the Total Weight of your Frozen Order has to be a minimum of 6lbs
This item has a ship weight of 1 lb.
Requires Styrofoam Box and Dry Ice.

Flavourful and juicy, these delicious bangers will soon become the comfort food of your family. Bangers are versatile and can be added to several recipes.

Ingredients:

Pork, cracker meal (contains bleached wheat flour), spices, water, salt, sodium tripolyphosphate, dextrose, and spice extractives.

Nutritional Information:

1 Link

(Servings per container: 6 sausages per lb)

• Calories 125
• Fat 6 g
• Protein 10g
• Total Carbs 7 g
• Cholesterol 35 mg
• Sodium 331 mg
• Calcium 10 mg
• Iron 1.1 mg

How to Cook Harold Wood English Style Pork Bangers?

Oven Bake – Preheat oven to 350 F ° and cook for 20-30 minutes till golden brown.

Pan Fry – Add some oil to the pan and keep the heat low. Once the oil is hot, add the bangers. Keep turning them frequently. Cook for about 20 minutes until golden brown.

BBQ Grill – Grill the bangers on low heat for about 20 minutes. Keep turning them frequently. This will allow the bangers to cook till their centre.

If the heat for oven, pan, or BBQ grill is too high, the bangers will split. They will cook from the outside and stay raw and cold on the inside.

Recipe Idea

Butcher’s Breakfast

• 1 packet Harold Wood’s Pork Bangers sliced in ½-inch rounds
• 10 eggs
• 1 cup grated cheddar cheese
• 100 gm white button mushrooms, sliced
• 1 tbsp olive oil (more if needed)
• 150 gm ham steak, diced
• 1 cup thinly sliced green onions
• Salt and pepper

Preparation

• Take a medium size bowl. Break all the eggs in it and whisk them. To this, add grated cheese, salt, and pepper to season. Set it aside.
• In a frittata pan, add 1 tbsp olive oil and set the heat to medium-high. Add the mushrooms and cook for to 4 minutes or till tender. Remove the mushrooms from the pan and transfer them to the egg mixture in the bowl.
• In the same pan, add a little more oil and cook the sausages. Cook till they turn brown – it will take approximately 6 to 7 minutes. Next, add the pieces of ham and cook for another 2 minutes. Remember to keep the heat medium-high. Now, add the green onions and cook for 2 minutes. Add the egg and mushroom mixture to the pan. Use a spatula to lift the cooked edges so the uncooked eggs can flow beneath and cook properly. Cook on slow heat till the eggs are set, and then give it another 5 to 6 minutes to cook.
• Flip the frittata carefully, cover, and cook the eggs till they are set – it will take another 5 or 6 minutes.

This is a wholesome frittata and will serve around 8 to 10 people.

Did You Know?

We are aware that the rusk and water added to the sausages were the main reason why they made a ‘bang’ noise when they were placed in the pan for cooking. However, did you know that British food scientist Stuart Farrimond was keen on measuring the level of sound that was produced by the bangers? He measured the decibels produced by sausages from 1845, which was 78 decibels – which is louder than a vacuum cleaner but lesser than garbage disposal. According to his research, back then, Kentish bangers happened to make the loudest noise. However, since 1945, the noise made by the bangers has been reduced to half.