English Breakfast Bangers Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
English Bangers Full Breakfast
Ingredients
- 500g English Breakfast Bangers
- 4 eggs
- 4 slices bread
- 250g mushrooms, sliced
- 2 tomatoes, halved
- 1 tbsp neutral oil
- Black pepper
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Fry the mushrooms and tomatoes in half the oil over medium heat for 8–10 minutes. Toast the bread.
- In a clean non-stick pan, fry the eggs in the remaining oil over medium-low heat. Cover briefly and cook until both whites and yolks are firm.
- Serve the cooked meat with eggs, mushrooms, tomatoes and toast. Add black pepper at the table.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
English Bangers & Mustard Mash
Ingredients
- 500g English Breakfast Bangers
- 800g potatoes, peeled and cut into 3cm pieces
- 40g butter
- 100ml milk
- 2 onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp plain flour
- 350ml low-salt beef or vegetable stock
- 300g frozen peas
- 1 tsp Dijon mustard
- Black pepper; salt to taste
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Put the potatoes in cold salted water, bring to the boil and simmer for 15–20 minutes until a knife passes through easily. Drain, steam dry for 2 minutes and mash with the butter and warmed milk.
- In another pan, soften the onions in oil over medium-low heat for 15–20 minutes. Stir in flour for 1 minute, gradually add the stock and simmer 5 minutes. Stir in the mustard.
- Cook the green vegetables in boiling water until tender, following the packet if frozen. Drain.
- Divide the mash, cooked sausages and vegetables among four plates. Spoon the onion gravy over the sausages and serve.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.