These sausages really do taste authentic- the typical Lincolnshire sage and onion flavours.
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.
Dripping with juices, these Lincolnshire-style bangers are fresh, juicy, and lip-smacking. An English-style breakfast is incomplete without these flavoursome sausages.
Ingredients:
Pork, cracker meal (bleached wheat flour), water, salt, spices, dextrose, pepper sodium tripolyphosphate, sage, 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 Lincolnshire 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 its centre.
If the heat for over, pan or BBQ grill is too high the bangers will split. They will just cook from the outside and stay raw and cold on the inside.
Recipe Idea
Sweet Potato Spuds with Bangers and Vegetables
Ingredients
- 2 large sweet potatoes
- 3 pork bangers fried and chopped
- 2 cups chopped mixed vegetables
- 4 tbsp creme fraiche
- 2 tbsp olive oil
- 3 tbsp butter
- salt and black pepper
- dill for garnishing
- foil to roast
Preparation
- Take a large pot and place the sweet potatoes in it. Cover them with water and boil for 18 – 20 minutes.
- Remove the sweet potatoes from water and place them on the foil. Drizzle with some olive oil and season with salt and pepper.
- Close the sweet potatoes with foil and place them in a preheated oven at 180° C for 30 minutes.
- In a saucepan, add the butter and then sauté the chopped vegetables in the butter for a few minutes. Add the chopped pork bangers to the sautéed vegetables.
- Once done, remove the sweet potatoes from the oven, remove the foil from the top and cut them in half.
- Scoop out some flesh from the centre of the sweet potato to make a hollow space. Add the vegetables and banger filling.
- Add some crème fraiche and season with fresh dill.
Did You Know?
Lincolnshire pork bangers are named after a North Eastern county in the East Midlands of England. These sausages contain a special type of pork meat that is carefully mixed with other ingredients. Traditionally stale bread is used in these sausages. However, these days fresh bread is commonly used. Among other spices, this type of sausage is seasoned with sage, pepper, and salt.
