Bangers

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.