Mr Singh's Bangras

The Story of Bangras

The Bangra was first created in Shimla, a hill station in Northern India by Mr Harnam Singh in the 1940s.

The secret recipe has been passed down the generations and is now being produced for all to enjoy by Harnam’s grandson, Daljit Singh.

Bangras are made with selected cuts of the most succulent, tender British Farm Assured pork.

Explore the Flavours

  • Original recipe

    Faithfully recreated by Daljit from Harnam’s original pork recipe, this is the sausage that started it all.

    Deep flavours and sweet spices, the aroma of cardamom and onion mingles with the uniques smokiness of cloves.

  • Date & Apricot recipe

    Adapted from the original recipe, the spices in this pork variety have a Middle Eastern influence, similar to those of a traditional Tagine.

    Rich dates and apricots are added to dried orange peel and ginger to create a strong well-rounded flavour.

Fresh hot chillies mingle with sweet mint and cardamom seeds. A really fiery sausage!

-->

Sausage Stuffing

Some sausage-related fun.

News

Come and join us on Facebook

...

Read More

Posted by Daljit

Cracking comments!

We’ve been sampling Bangras for a little while and have had some really great comments from critics. If you would like to find out where you can try them before...

Read More

Posted by Daljit

Bangras in India….ish

We were in India recently and were really taken by the roadside painted ads - they have this wonderful naive quality. We found an artist who was a little bemused...

Read More

Posted by Daljit

Nearly there….

We are just about to hit GO and put Mr. Singh’s Bangras into production so please get in touch to go onto our mailing list, to find out about events,...

Read More

Posted by Tess

Some great comments so far…

 “….the rich date taste is what hits first, and then the spice kicks in. We’re talking proper heat, the sort of bite that fills the mouth and makes the eyes...

Read More

Posted by Tess

Secret restaurants…

We’ve been frequenting a number of London’s growing underground/hidden kitchens…..theres a plethora across town now. There’s a real diversity in the spaces, cuisine and budget - they appear to be...

Read More

Posted by Daljit