You can mix & match frozen food, the Total Weight of your Frozen Order has to be a minimum of 6lbs
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Gluten-Free sausages made the British way using pasture raised heritage pork.
"Everyone loves the taste of home and here at The British Banger Co. we’re no different. For us nothing says home like quality British bangers. So, when we couldn’t find sausages in the Pacific North-West that lived up to our expectations, we decided there was only one way to go... the British Banger Co. was born."
A traditional butchers recipe blend of pasture raised pork, gluten-free crumb (rice flour, water, yeast, salt, cane sugar), salt, white pepper, coriander, nutmeg and mace
Easy to make and the best comfort food you can have in your kitchen. Eggs, mashed potatoes, peas – they go with just about anything!
Pasture-raised pork, gluten-free crumb (prepared from rice flour, cane sugar, yeast, salt, and water), nutmeg, white pepper, coriander, mace, and salt.
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.
Bangers in Gravy with Mash
For Mustard Mash
Bangers and onion gravy
When meat was not abundantly available during World War II, the butchers had to use whatever was available to bulk the sausages. Cereals, rusk and water are what went in them. When water came in contact with hot oil, it crackled and split. So, if the sausages weren’t pricked with a fork before they were cooked in the pan, they would explode with a loud bang, hence the name Bangers!
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