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Bangers at a Glance


United Kingdom and Ireland

Type of Charcuterie

Fresh Sausage

Main Ingredient

Pork, Beef

Typical Ingredients

Pork, beef (or a mixture of pork and beef), fat, bread crumbs, water, salt, pepper, spices

Other Names

British banger, Irish Banger, Cumberland sausage, British sausage, Lincolnshire sausage, Oxford sausage, chipolatas, Wiltshire sausage, Glamorgan, Yorkshire sausage, pork and apple, pork and stilton, pork and leek

Bangers Description

The name banger is a slang term for sausage in the United Kingdom and Ireland. It may refer to any of the different types of fresh sausage made within these regions. The colloquial term originated during the Second World War. During this time rationing and food shortage forced sausage makers to add large amounts of water, causing these to burst open or bang when cooked.

These days, English sausages are no longer made with large amounts of water and may no longer explode, but are still referred to as bangers. These are made fresh without any preservatives out of about 70 percent pork, beef or a combination of both. To this, fat, bread crumbs and spices are added before being put in casings. Bangers are usually consumed after being made or stored in the freezer since they do not have any preservatives.

This sausage does not undergo any cooking or preserving process such as smoking, curing or drying. Aside from this, bangers also do not have any strong flavoring added into them. More often than not these are seasoned with mild flavored herbs, salt and pepper. This gives the sausage an equally mild flavor that may be spiced and even slightly sweet depending on the kind or region it comes from.

These are used in the popular traditional Bangers and Mash and Toad in the Hole dishes. However, these can also be enjoyed for breakfast, dinner or any other meal. Bangers pair well with bread, potatoes, carrots, peas and beans.

Photo Credit: Another Pint Please...
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