Oxford Sausages or Bangers

Bangers oxford sausages recipe

​The Spruce / Victoria Heydt

Prep: 90 mins
Cook: 30 mins
Total: 2 hrs
Servings: 12 to 16 servings
Nutrition Facts (per serving)
164 Calories
13g Fat
3g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 164
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 26%
Cholesterol 41mg 14%
Sodium 195mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 8g
Vitamin C 0mg 1%
Calcium 17mg 1%
Iron 1mg 4%
Potassium 93mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest.


  • 1/2 pound lean ground pork

  • 1/2 pound ground veal

  • 6 ounces pork fat, ground

  • 3 slices white bread with crust, crumbled or finely chopped

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon grated nutmeg

  • 1/8 teaspoon mace

  • 1/4 teaspoon fresh thyme, minced, or 1/8 teaspoon dried thyme

  • 1/4 teaspoon fresh marjoram, minced, or 1/8 teaspoon dried marjoram

  • 2 teaspoon fresh sage, minced, or 1 teaspoon dried sage

  • 1 teaspoon lemon zest

  • 1 large egg

  • 4 feet prepared hog casings

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bangers Oxford sausages
    ​The Spruce / Victoria Heydt
  2. Combine ground pork, ground veal, pork fat, and bread.

    Combine ground pork
    ​The Spruce / Victoria Heydt
  3. Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg.

    Mix spices
    ​The Spruce / Victoria Heydt
  4. Knead into pork and veal mixture.

    Knead into pork
    ​The Spruce / Victoria Heydt
  5. Stuff sausage mixture into prepared casings, compacting firmly.

    Make sausage
    ​The Spruce / Victoria Heydt
  6. Prick any air pockets with a pin. (Store raw sausages in the refrigerator up to 3 days. Freeze up to 3 months.*)

    Make into sausage shapes
    ​The Spruce / Victoria Heydt
  7. To serve, poach, braise, or fry the bangers.

    Serve with mashed potatoes
    ​The Spruce / Victoria Heydt
  8. Pair with mashed potatoes and enjoy!


  • To get perfect fine-grated lemon zest, use a zester.
  • Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.

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