Traditional English Bangers & Mash Recipe

Today I wanted to show you a meal traditional to England, Bangers & Mash!

Known to the rest of the world as sausages & mashed potato!

It’s rather obvious where the name for mash comes from but why are the sausages called bangers?

Well, when frying they can pop and make a rather loud bang!

This dish often gets overlooked, maybe due to it’s simplicity but it is such a delicious combination of flavours you have to try it!

In my opinion, many people that make this, or that get this from pubs or restaurants, lose out as usually the sausages are not browned enough and not often is a gloriously thick gravy served with this which are both so important for the flavour.

Make sure you use extremely good quality sausages for this since they are to be the star of your dish!

I used 98% pork sausages from my local supermarket but if you can get big juicy sausages made by your local butcher, do!

Bangers & Mash

Bangers and mash

Serves 2

 

Ingredients
6 good quality pork sausages at least 80% pork

4 medium sized potatoes

Beef gravy granules

Salt, pepper, milk & butter

Method

Preheat the oven to 220°c.

Peel, quarter and rinse potatoes making sure the potatoes are roughly the same size.

Place the sausages on a rack with a tray underneath for 15 minutes.

Place the potatoes in a large saucepan and cover with cold water.

Bring the water to a boil on a high heat then lower to a medium heat keeping a rapid boil going.

When the sausages have had their time, turn them over and cook for another 15 minutes.

When the potatoes are tender and offer no resistance when you poke then with a fork or knife, drain them.

Place them back in the saucepan, shake them a little and mash or rice with a ricer until smooth.

Add some salt and pepper to taste, then add milk and butter a tablespoon at a time until it’s thick, creamy and to your tastes.

When the sausages are done, move them to the bottom of the oven, turn the oven off and close the door until serving.

Next, dissolve beef gravy granules until a thick gravy is made.

Alternatively, reduce some beef stock adding in corn flour mixed until smooth in some boiling water until thick.

Don’t put flavoured water on your food, EWWW! Thick is delicious.

Plate up with mashed potato on the bottom, sausages lined up and gravy on top!

A traditional way to serve this to children is to make a little castle with potato in the middle of the plate, sausages sticking up in it and around the edge, gravy as the castle’s moat!

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