Sunday, December 11, 2011

Bangers and Mash

Bangers and Mash

You have got to admit, pub grub rocks, and bangers and mash can out-rock just about anything else.

Mashed potatoes offered along with sausage (usually Cumberland sausages) and sometimes dished up along with onion gravy, bangers and mash is really a beloved English and Irish comfort food. If you don't find Cumberland sausage, use either Italian or just about any top quality link. It's inexpensive, easy to fix and delectable - making it a great all-around champion.

Rumor has it the name 'bangers' originated the use of cheap sausages, created using an excessive amount of water, which caused them to explode inside their casings if not prepared the right way - i.e. the 'bang'. Sausages usually do not explode very much anymore. Part of me personally considers that's too bad - I'd like to observe it at least. Naturally if I was required to clean it up I might more than likely change my mind.

Either way -bangers and mash is a fabulous dish. Add this one to your repertoire!


* 2 pounds potatoes, peeled and diced
* 1 tbsp salt
* 8 large links Cumberland sausage
* 1 tbsp oil
* 1 big onion, thinly sliced up
* 2 tbsps flour
* 4 cups chicken broth
* 1/3 cup cream
* 2 oz butter
* 1/4 cup sour cream
* 2 tbsp grainy mustard
* Pepper and salt
* Serve along with extra mustard


1. Place potatoes in a saucepan and cover with water. Include about a tbsp of salt and bring to a boil. Cover and simmer for 20 minutes or until fork tender.

2. Prick sausages with the tines of a fork in several places. Over moderate temperature in a large saucepan, heat the oil and brown the sausages. Once brown, remove from skillet and set aside.

3. Put the onion into the skillet and saute for about 10 minutes, or till onions are soft. Mix the flour over the onions and stir well, cooking approximately a minute. Slowly add chicken broth to the pan and bring to a simmer. Return sausages to the skillet, and simmer for around 15 minutes.

4. Strain the potatoes and mash = with a ricer if you have one. Add the cream, butter, sour cream and mustard. Blend well. Season to taste with salt and pepper. Serve bangers together with a mound of the mash, and ladle some of the gravy over the entire thing. Serve with grainy mustard.

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