Bangers are individual English sausages.

Look for them in your grocery store’s frozen International Foods section.  Some day, this blog may explore different culture’s link sausages.  Boudin (BOOOdan), chorizo (chorEEEzo), bangers, polsa kielbasa, Italian sausage, and even cabbage rolls all contain some kind of ground meat and usually a cereal or grain component.  Some are bulk sausages, where you break open and discard the casing to cook and eat only the filling.  Others are meant to be cooked and eaten with the casings left on.  If you can’t find bangers, substitute polsa kielbasa for British-style comfort food adapted to more common resources found in the southern half of Texas.

1 package of bangers (contains 5-6 sausages)

Thaw overnight in the refrigerator.  Heat a non-stick frying pan to medium-high heat and place the sausages in the pan. Begin frying the sausages and gently roll to a new side every minute to brown the sausages evenly on all sides.  When sausages are nicely browned all over, cut one in half to check the center.  The meat should not have any pink color or and the consistency should not be gummy or pasty if it is fully cooked.

Traditionally served with mashed potatoes and fried onion (carmelized onion) gravy, and sometimes peas.  For the Wiesscooks week 12 menu, serve with roasted root vegetables, coriander chutney, broccoli and trifle.