Description
Enjoy a comforting British classic with these flavorful homemade chicken bangers served with rich onion gravy over creamy mashed potatoes. Using a combination of light and dark chicken meat, bacon, and aromatic spices, these sausages are juicy, perfectly seasoned, and finished with a luscious, caramelized onion gravy. Perfect for a hearty main course that’s both delicious and satisfying.
Ingredients
Units
Scale
For the Chicken Bangers
- 2 pounds boneless skinless chicken (mix of light and dark meat)
- 2 slices bacon
- 2 slices oven-dried bread
- 1 1/2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground sage
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried or ground thyme
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil, plus more for cooking
- 1 piece (about 6 feet) natural pork casing
- shortening, for greasing
For the Onion Gravy
- 1 medium onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup white wine
- 1 cup chicken broth
- 1 teaspoon cider vinegar
- Pinch ground sage
- Salt and black pepper, to taste
For Serving
- Mashed potatoes
Instructions
- Prep Chicken and Bacon – Slice the chicken and bacon into 1-inch strips and freeze them for 15 to 30 minutes. This firms up the meat for easier grinding. Cut bread into 1-inch cubes and dry in a 250°F oven for 10–15 minutes if not fully dry. Do not let the bread brown; it should be thoroughly dried out.
- Season the Meat – In a small bowl, whisk together the salt, peppers, and all spices. Sprinkle the mixture evenly over the chilled meat and bread strips.
- Grind the Mixture – Using a food grinder fitted with a fine blade, grind the meat and bread together, alternating between them to ensure even distribution. Collect the ground mixture in a large bowl. Gently mix in 2 tablespoons of olive oil. Refrigerate until ready to stuff the sausages.
- Stuff the Sausages – Fit the grinder with a large sausage stuffer tube and grease with shortening. Slip the pork casing onto the tube, leaving a few inches of tail. Feed the meat mixture into the grinder, filling the casing evenly. Form into links by tying or twisting, then refrigerate sausages for at least 1 hour before cooking, or freeze for future use.
- Prepare Onion Gravy – Heat olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook until softened and browned, about 20 to 30 minutes. Sprinkle in flour, then gradually add white wine, chicken broth, cider vinegar and sage. Simmer until the gravy thickens, about 20 to 30 minutes more. Adjust seasoning with salt and black pepper to taste.
- Cook the Bangers – Heat a few tablespoons of olive oil in a skillet over medium heat until shimmering. Add the sausages and gently shake the pan to prevent sticking. Cover and cook for 5–7 minutes until the bottoms are golden brown. Flip and cook another 5–7 minutes, or until browned and the internal temperature reaches 165°F.
- Serve – Serve the chicken bangers hot over a bed of creamy mashed potatoes, and generously spoon the onion gravy on top.
Notes
- Freezing the meat before grinding helps achieve a better texture for the sausage.
- Make sure the bread is completely dried out to avoid a mushy sausage mixture.
- Sausages can be prepared ahead and frozen for later use—cook from thawed for best results.
- Try adding fresh herbs or substitute turkey for chicken for variation.
- Serve with your favorite style of mashed potatoes or even roasted veggies for a complete meal.
Nutrition
- Serving Size: 1 sausage with onion gravy (excluding mashed potatoes)
- Calories: 230
- Sugar: 2g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
