Tips for perfect Bangers and Mash
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| Photo: JohnsonVille.com |
Having lived for 6 years in England I was able to tour around the UK and enjoy a lot of delicious home-style pub food. We go back every year to visit and one of the meals we always make a point of ordering is Bangers and Mash. For home-style comfort food it’s really hard to beat those succulent savory sausages embedded in a pile of creamy mashed potatoes and drenched in a rich onion gravy.
What is Bangers and Mash
Bangers are sausages and Mash refers to mashed potatoes. The name came about during World War I when there were meat shortages, so the sausages were made with a lot of water or dried bread, causing them to burst (with a bang!) while cooking. Bangers and Mash is a widely popular pub dish in Ireland and the UK, but it’s so easy to recreate at home!
This dish is very inexpensive and only requires pretty modest ingredients, so you really want all the elements to shine, according to Bellyfull.
Ingredients
For the Onion Gravy:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 medium onions (peeled and thinly sliced)
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1 1/4 pints beef stock
- 4 teaspoons cornstarch (or corn flour)
- 4 teaspoons water (cold)
- Salt (to taste)
- Freshly ground black pepper (to taste).
For the Mash:
- 2 pounds potatoes (peeled and quartered)
- 6 tablespoons milk
- 1 stick/110 grams butter (cubed)
- Salt (to taste)
- Freshly ground black pepper (to taste)
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| Photo: BBC.com |
Instructions
| 1. Warm oil over medium heat in a large nonstick skillet. Add sausages and cook, until browned all over and cooked through (rolling frequently to prevent burning), about 10-12 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan. 2. Add butter; once bubbly, add in the onion and stir to coat. Continue to cook for about 10 minutes until the onions are translucent, golden, and begin to caramelize. 3. Add in the garlic and cook until fragrant, about 30 seconds. 4. Add flour and mix through until completely combined. 5. Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. 6. Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as it sits. 7. Season with salt and pepper to taste. 8. Transfer the cooked sausages back to the pan just to warm through. 9. To serve, mound some mashed potatoes on a plate, top with 2 sausages, drizzle with gravy, and some sweet baby peas on the side. Yum! |
Notes
- If you have it use salted butter; if not unsalted butter will work, just add extra salt to taste at the end of mashing.
- If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine.
- You can use brown onions, white onions, red onions, or shallots. I use brown onions as they are cheap and easy to find.
- You can use chicken broth/stock instead. Your gravy will just be lighter in color.
- Bouillon powder or paste is an intense base that you can use to make broth/stock. I like the Better than Bouillon brand. But you can use your favorite bouillon powder or half a crumbled stock cube. (You can use chicken instead of beef)
Sprinklesandsprouts suggested you some important notes above while making perfect bangers and mash.
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