This is a frozen item.
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1lb.
Requires Styrofoam Box and Dry Ice
Winstons Gluten Free Irish Pork Bangers - 99% Pork! - In 1967, Michael Winston Sr. opened Winston's Sausage. He worked as a meat cutter in the stockyards and saw a need for a place where the Irish could shop and get the foods from home. Over the years, he refined his recipes for sausage, black and white puddings, Irish Bacon, and soda bread. These are the same recipes used today.
Mildly spiced with a delicious herbal flavour, this pack of premium quality Irish-style bangers is made from the best cuts of pork.
Our bangers are the true sausages that you would serve for breakfast in any home back in Ireland. We use only the best cuts of pork and spices for our homemade sausages. Winton's uses natural sheep casing for that tender bite that our customers come to expect.
Winstons Gluten Free Irish Pork Bangers, In butcher wrap paper. Delicious for any meal of the day.
Nutritional Information:
- 1 Traditional banger
- (Servings per container: 6 sausages per lb)
- Calories 110
- Fat 6g
- Protein 6g
- Carbs 7g
- Cholesterol 10 g
- Sodium 400 mg
How to Cook Irish 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 just cook from the outside and stay raw and cold on the inside.
Recipe Idea
Sautéed Cabbage with Bangers
Ingredients
- 1 packet of Irish-style bangers sliced in ¼-inch rounds
- 4 slices of crispy bacon
- 3 tbsp oil
- 1 large onion sliced
- 1 red pepper thinly sliced
- 1/2 large cabbage shredded finely
- 2 cloves garlic minced
- Salt & pepper
Preparation
- Add 1 tbsp oil to a large skillet or non-stick pan on medium heat. Add the sliced sausages till they are brown. Remove them from the pan and keep them aside.
- Now add another tbsp oil to the pan and turn the heat to high. When the oil is smoking hot, add the onion and red pepper. Stir and cook for 2 minutes. Remove them from the pan and set them aside.
- Add the last tbsp of oil to the pan over high heat. Add the cabbage and cook for 3-4 minutes. Keep stirring, so it doesn’t stick to the pan. Lower the heat and add the minced garlic and cook for 1 minute. To this, add the cooked sausages, onion, and bell pepper. Season with salt and pepper and stir for 2 more minutes before removing from heat. Crush the crispy bacon and sprinkle it over the dish evenly.
