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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."

We believe a better treated animal creates a better tasting sausage. 
  • Animals raised on pasture
  • Humanely and sustainably reared
  • No hormones or antibiotics. EVER!
  • Non GMO
  • 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.

Nutritional Information:

  • 1 Traditional banger
  • (Servings per container: 6 sausages per lb)
  • Calories 250
  • Fat 23 g
  • Protein 10g


How to Cook The Traditional British Style 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

Bangers in Gravy with Mash

  • 6 The Traditional Bangers
  • 1 large onion sliced
  • 1 clove garlic minced
  • 2 cups red wine
  • 1 beef bouillon
  • 1 tbsp all-purpose flour
  • 1 tbsp fresh/dried parsley
  • 1 tbsp fresh/dried basil
  • 1 tsp fresh/dried rosemary
  • 2 tbsp oil
  • Salt & pepper for seasoning


For Mustard Mash

  • 4 large potatoes cubed
  • ⅔ cup milk
  • 1 tbsp Dijon mustard
  • 2 tbsp butter



Bangers and onion gravy

  • Place a non-stick pan or cast-iron skillet on low heat. Add 2 tbsp oil and glide it all over the pan to cover all sides when heated. Cook all the sausages on low heat for about 20 minutes while turning them over at regular intervals. Remove them from the pan and set them aside.
  • In the same pan, add the sliced onion and cook until soft. Add the minced garlic and sauté along with the onion for a few seconds.
  • Add 1 tbsp flour and cook for another minute. Next, add 2 cups of dry red wine, 1 beef bouillon, basil, parsley, and rosemary. Cook over medium heat for about 10 minutes, till the wine has reduced and glazed the onions.
  • Lower the heat and add the bangers to the pan. Season with salt and pepper and cook for 5 more minutes.


Mustard mash

  • Take a large pot and add the 4 cubed potatoes in it. Cover it entirely with water and add some salt to taste. Lower the heat and cook for 20 minutes or till soft.
  • Drain the potatoes and add ⅔ cup milk, 2 tbsp butter and 1 tbsp Dijon mustard and mash them.
  • Serve the bangers with gravy over potatoes and along with favourite vegetables.


Why are they called bangers?

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!

Availability: 8 In Stock

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