The term bangers for sausages is a new one for me. So of course I had to find out why they were called this. It turns out it began in the early 1900s but became more common during WWII. Due to rationing, sausages would be made with water making them likely to explode under high heat if not cooked properly. So they became known as Bangers because they were likely to go bang during cooking. You can look up more info on this HERE.
Saucy Pork Bangers about eight months ago. I had to deviate from the original due to the fact that there was no chutney to be found at my local heb and I had no desire to make any. The recipe did not specify any particular type of chutney, just chutney but absolutely NO kind of chutney whatsoever to be found at this store! I was surprised since this is a fairly large store and due to the wide variety of chutney, you would think they would have at least one.
1 pkg sausage links, 12-16 oz
2 Tbsp olive oil
1 med/lg onion, chopped, 1 1/2 to 2 cups
2 cloves garlic, chopped
1/2 cup beef broth
2 Tbsp balsamic vinegar
8 oz tomato sauce
1/2 cup worcester sauce
1 tsp louisiana hot sauce
1/2 cup packed brown sugar
2 sm/med tomatoes, chopped, 1 1/2 to 2 cups
1 8.25 oz jar roasted bell pepper and chipotle sandwich spread
First, brown the sausage in a large skillet. I like mine VERY brown.