If you haven’t tried our bangers we make every day fresh in our Meat department, this weekend is a good time to start. We make both English-style and Irish-style (difference being the Irish has the addition of ginger) with just the right amount of fat to make the sausages pop and “bang” while browning them up in a skillet.
At my house, I like to roll them around in a sauté pan with a little oil and get the casing nice and snappy. We also have some really good bangers from a company called Jolly Posh. These sausages are larger in diameter and great for a quick Irish Banger Dinner or stuffed inside one of our Bakery buns with some whole grain mustard.
Started by Nicholas Spencer, Jolly Posh was inspired by traditional Irish foods and his hunger for the classic flavors of home (Ireland). Their all-natural bangers are free of hormones as well as nitrites, nitrates, and MSG. In our stores, look for their Traditional Pork Bangers and Pork & Herb Bangers.
Or try some of their white pudding, which is seasoned pork, oatmeal, and breadcrumb mixture that is awesome for an “over the pond” breakfast experience. Just slice it up, fry it till golden brown, and serve it alongside some of our local eggs. It’s magically delicious!