Can anyone give me British recipes using sausages (bangers)?

Question

My young son is crazy about bangers--he'd have them every night of the week if I'd let him. I can do bangers and mash and toad in the hole quite nicely, but does anyone have another good idea for me? I'd be very grateful and so would my son. Thanks.

Answer 1

Traditional British Bangers Recipe #18342
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
1/2 lb ground lean pork
1/2 lb lean ground veal or lamb
6 ounces suet
fresh breadcrumbs, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemons, rind of
1 large egg
prepared hog casings (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

8-12 servings 2 pounds Change size or US/metric
Change to: pounds US Metric

55 minutes 45 mins prep

Knead together the pork, veal, fat, and bread.
Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
Firmly stuff the mixture into the prepared hog (sausage) casings.
Prick any air pockets with a pin.
Poach, broil, grill, or fry them before serving.
Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
They can also be frozen (raw, poached, or broiled) for 3 months.

Answer 2

Bangers and Mash:
INGREDIENTS:
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (.75 ounce) package dry brown gravy mix
1 cup water, or as needed

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.