Hi guys, here is a traditional British classic which will make you smile time and again! I know it’s a comfort food and usually the reserve of the winter months but I will make this all year round, yes, all year round, even in the summer!
Why are they called bangers………………….. because during times of war, the sausages had extra water added to them to make up for the rashened meat, so when they were cooked, the water would boil causing the skins to go BANG and they burst open! See, I know stuff!lol
Anyway, I suppose what makes this so appealing is that it’s a dish from my childhood, something that I only though my grandmother could make well. Well, I’ve been cooking for a lot of years now and like to think I make a pretty good bangers & mash myself.
Traditionally, this is served with mushy peas, however, I’m not the biggest fan so I tend to make minted peas, beans and broccoli. One thing that is essential though is the Rich Onion Gravy! This really makes the dish special and shoudn’t be substituted (in my opinion).
There is an ingredient in this called ‘gravy browning’ and it does what is says, browns your gravy without flavouring. It’s something us brits use quite often, but I do understand that you may not be able to get in in other countries. I can be bought on Amazon.com for $2.50 + shipping, link is here:
This little bottle will last you for months as it only requires a couple of drops to turn your sauces and gravies brown, please use sparingly. However, once you’ve tried it, you will not want to be without it! So lets get into it.
British Bangers & Mash
This recipe stays true to the British Institution of Sausage and mash.
- 8-12 Good quality pork sausages (depends if you want 2 or 3 each, we have 3 😍)
- 3 large onions, sliced
- 2 tablespoons olive oil
- 2 tablespoons plain flour (all purpose)
- 1 litre stock, (I used beef) but you can also use the cooking liquid from the boiled potatoes (a very british thing)
- 1.5-2kg potatoes, pealed and diced (the smaller the dice, the quicker the cooking time, 1 inch cubes are ideal)
- 1 Tablespoon butter
- 2 tablespoons double (heavy) cream
- Salt & pepper
- Gravy browning
- Add the pealed and diced potatoes to a pan of salted boiling water, reduce to a simmer and cook for about 30 minutes.
- Meanwhile, add oil to a large frying pan and fry the sausages over a medium heat until browned and cooked through, then remove to a plate.
- Add the onions and fry until nicely browned and softened.
- Remove from the heat and mix in the flour to the onions and remaining juices. You can add a little extra oil if needed.
- Gradually add the stock to the flour a little at a time ensuring its mixed thoroughly at each stage to prevent lumps.
- When incorporated, bring it to a near boil and simmer until thickened. Add a couple of drops of gravy browning until the gravy is a nice rich colour and add a good couple of grinds of black pepper, stir well.
- Add the sausages back into the gravy and simmer for about 5 minutes until the sausages are warmed through. Check for seasoning and add extra salt and pepper if needed.
- While the sausages are warming through, check the potatoes with a knife to ensure they are cooked through, drain the water (unless used instead of stock) and mash with a potato masher.
- Add the butter and continue to mash until melted and fully mixed through. Next add the cream, mix gently through with a wooded spoon until incorporated, then beat vigorously with the wooden spoon. This will make for the creamiest mash! 😍
All that’s left is to pile the mash on a plate, add sausages to top then smother in the rich onion gravy! Enjoy!