Bangers Mash, Photo by PH Morton
Bangers and Mash
Bangers are sausages. The name bangers came about during the Second World War. This delicious parcel exploded when fried because of its high water content, thus called bangers.
Bangers and mash with onion gravy is definitely a comfort food. Easy to make using ready-made mash potato mix and gravy granules and of course the sausages. But to make this recipe that extra bit more special, we have below a recipe that is easy to follow and yet will give you a creamy mash to go with the sausages.
Ingredients:
8 sausages
2 large onions, sliced
1 tsp dried mixed herbs
1 tsp English mustard
5 Oxo cubes preferably beef or chicken cubes dissolved in 600ml hot water
salt and black pepper
2 tsp softened butter
2 tsp plain flour
1 tbsp vegetable oil
For the mash
900g potatoes, peeled and chopped into equally sized cubes
50g butter
100ml milk
Preparation method
Using a large frying pan, heat the oil. Fry the sausages until they have turned brown/golden all over.
Add the sliced onions to the pan and fry with the sausages. Transfer the sausages and onions to a covered container to keep the heat in. Set this aside.
Using the same frying pan, make the gravy by making a paste out of the soften butter with the plain flour. Add the dried herbs and mustard. Pour in the chicken or beef stock and whisk to combine. Bring to a boil. Lower down the heat to simmer, until the gravy had thicken.
For the mash, (I would actually start cooking the potatoes first before frying the sausages) cook the potatoes in a pan of boiling water until tender.
Drain.
As the potatoes are mashed add the butter, milk and season with salt and pepper. Mix until the mash is creamy and smooth.
To serve, make a bed of mash potato. Top it with a couple of the cooked sausages and fried onion. Drizzle with gravy.
Enjoy!
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Tidbits:
Did you know?
Queen Victoria was very partial to sausages. But the sausages she craved were hand-chopped rather than minced by a machine.