Bangers

$14.99
Shipping calculated at checkout.

Description

The name comes from the trenches. During World War I, British soldiers wrote home about sausages that would pop and bang in the pan — wartime butchers stretching scarce meat with water and twice-baked wheat biscuits ground up as a binder, the steam building until it had nowhere left to go. Bang! When rusk became the standard, the sausage stopped bursting and kept its name. The soft, yielding, juice-forward texture it left behind became the soul of the banger — and no other sausage tradition in the world has quite replicated it.

Five links per one full pound pack

Do you remember your mom tearing a hole in a piece of bread and gently frying an egg in the middle? The Brits had that same instinct centuries earlier — only they poured Yorkshire pudding batter around sausages and slid the whole thing into the oven. It rises and browns and fills the kitchen with something that takes you straight back to a table you loved. Both traditions are toad-in-the-hole. The family Sunday morning this sausage was made for.

Cook low and slow. Medium heat, turn them often, and resist the urge to push on them. They want patience, not pressure.

Going for a full English breakfast? Our pasture raised eggs and bacon belong on the same plate. If the idea of a cereal binder as a feature rather than a flaw is new to you, our boudin covers the same logic from the Cajun tradition.

Ingredients: Pork from Williamsburg Packing Co., Spices from Williamsburg Packing Co.: Water, Cracker Meal (Wheat Flour), Seasoning (Salt, Spices, Dextrose, Flavoring (Spice Extractives)). Pork Casing. Dairy Free, No Nuts.

Photo Credit: Perfect Marble Rye baked by Brandon's Bread, fellow vendors at the Sea Island Farmers Market.

Pickup & delivery for Bangers — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Bangers is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Bangers is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Raw pasture-raised heritage pork bangers on white marble surrounded by full English breakfast ingredients — heirloom tomato, mushrooms, baked beans, back bacon, black pudding, eggs, and sourdough — Wishbone Heritage Farms, Saint George, SC
Wishbone Heritage Farms

Bangers

$14.99

The name comes from the trenches. During World War I, British soldiers wrote home about sausages that would pop and bang in the pan — wartime butchers stretching scarce meat with water and twice-baked wheat biscuits ground up as a binder, the steam building until it had nowhere left to go. Bang! When rusk became the standard, the sausage stopped bursting and kept its name. The soft, yielding, juice-forward texture it left behind became the soul of the banger — and no other sausage tradition in the world has quite replicated it.

Five links per one full pound pack

Do you remember your mom tearing a hole in a piece of bread and gently frying an egg in the middle? The Brits had that same instinct centuries earlier — only they poured Yorkshire pudding batter around sausages and slid the whole thing into the oven. It rises and browns and fills the kitchen with something that takes you straight back to a table you loved. Both traditions are toad-in-the-hole. The family Sunday morning this sausage was made for.

Cook low and slow. Medium heat, turn them often, and resist the urge to push on them. They want patience, not pressure.

Going for a full English breakfast? Our pasture raised eggs and bacon belong on the same plate. If the idea of a cereal binder as a feature rather than a flaw is new to you, our boudin covers the same logic from the Cajun tradition.

Ingredients: Pork from Williamsburg Packing Co., Spices from Williamsburg Packing Co.: Water, Cracker Meal (Wheat Flour), Seasoning (Salt, Spices, Dextrose, Flavoring (Spice Extractives)). Pork Casing. Dairy Free, No Nuts.

Photo Credit: Perfect Marble Rye baked by Brandon's Bread, fellow vendors at the Sea Island Farmers Market.

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