A Traditional Recipe: Bangers and Mash

Posted by Admin March 14, 2016 - Filed in Family & Home
Bangers and mash... or sausages and mash.. or sausages and mashed potatoes. This is such a classic English dish that is filling and tastes great. Bangers (sausages) got its name due to when its cooking they tend to make a banging noise. Funny how true that is too! Bangers are usually a variety of flavoured sausage made of pork or beef or a Cumberland sausage. It is sometimes served with onion gravy, fried onions, baked beans or peas. It is mostly eaten in the United Kingdom, Canada, Australia and New Zealand. This dish is very quick and simple to make and is very traditional English plate. I remember eating this lots growing up.

The reciepe I have put together is a bit simple due to the fact all you need to really "home make" is the mash and gravy. Honestly I don't think everyone has so much time to make fresh sausages, so in this case I used store bought pork sausuages to do the trick. Any will do, theres not that big of an issue.

Ingredients:
Any Sausuage of your choice
Mash:
Yukon Gold Potatoes, peeled and cut into 1-inch pieces (I usually don't give the exact amount to use since everyone uses a different amount, but at least try to use 1 1/2 pounds worth).
Kosher salt
1/3 cup of heavy cream
3 Tablespoons of Butter
1/2 cup milk
1 1/2 tablespoons of chopped fresh chives
Gravy:
2 tablespoons of butter
2 cups diced onion
2 tablespoons of all purpuse flour
1 clove garlic, minced
2 cups of beef or chicken stock
1 teaspoon Worcestershire sauce
Dash of Kosher salt and freshly ground black pepper

Directions
you can do these in any order that you like, the order I have them in, is the order I begin cooking everything.

Mash:
I like to begin with making the mash, since they take a bit longer to do then the other stuff does.
So first peel, cut and rinse your potatoes and place them in a meduim or large sized pot. Cover with cold water by 2 inches. Bring to a boil and salt generously. Simmer until cooked through, 20-25mins. Once this is done, drain the potatoes thoroughly, then you can begin to mash them. Stir in the milk, cream and butter to combine, and then season with salt and stir in the chives. Be careful not to over-mix, or the potatoes will become gluey. You can transfer the potatoes to a bowl or keep in the pot. Have them covered in a warm place until ready to serve.

Sausages:
I like to make my sausages over the stove. If you are making links, heat 4 inches of water in a large saucepan until steaming but not yet boiling. Add the sausage links and gently poach for 5 minutes, and then remove, pat dry and cut into individual links. Heat the oil in a large skillet over medium heat and brown andcrisp the sausages on all sides, about 5 minutes for links. This applys to indivual sauages as well, since some places don't sell linked sauages.

Gravy:
Heat the butter in the sausage skillet over medium heat. Add the onions and cook until very soft and browned, about 15 minutes, and then stir in the flour and garlic and cook for 2 minutes. Whisk in the stock and Worcestershire sauce and gently simmer for 10 minutes. Season with salt and pepper and serve the bangers with the mashed potatoes and gravy.

Once all your mash, bangers and gravy is done, put the dish together and enjoy a great tasting meal!
Hope everyone enjoys this recipe :) Check out more at dazzi.co