Wednesday, December 1, 2010

Bangers and Mash with Onion Gravy

Bangers and mash is one of the greatest English comfort foods made of pork or beef sausages piled on top of mashed potatoes and lathered with an onion gravy. The term "bangers" actually comes from the days of WWII when type of sausages the soldiers made up would often explode if cooked over high heat. This "pub grub" is traditionally made with English Cumberland sausage, but I use regular pork sausages - whatever you fancy or is available. I would say that what really makes this dish is the onion gravy. The acidity of the Balsamic vinegar gives it a wonderful tangy flavor and the sweetness of the caramelized red onions is a classic combination. A friend of mine made Jamie Oliver's signature bangers and mash recipe for me, so this is his recipe but I use my own creamy mashed potatoes and add in the horseradish. If you can't get the fresh herbs you can sprinkle on some of the dried ones from your jars.

Bangers (Sausages):
2 long, curled Cumberland sausages (or 8 pork sausages)
2 cloves garlic, peeled and finely sliced
a bunch of fresh sage, leaves picked
olive oil
a bunch of fresh rosemary, leaves picked

Mash: (or double my Creamy Mashed Potatoes recipe)
2 kg/4 1/2 lbs potatoes
sea salt & fresh pepper
300 ml/1 cup milk
115 g/ 1/2 cup butter
4 Tbsp fresh horseradish

Onion gravy:
4 medium red onions, peeled and finely sliced
5 Tbsp Balsamic vinegar
2 beef or chicken stock cubes


Preheat oven to 200C / 400 F.

Secure sausages together with skewers. Push garlic and sage leaves between sausage links. Place them on an oiled baking tray, drizzle them with olive oil and sprinkle with rosemary.

Cook in pre-heated oven for 20 minutes or until crisp and golden.

While sausages are cooking, make the mashed potatoes. (This recipe is regular mash, but I like to make my normal creamy mashed potatoes and add in the horseradish.) Mash the potatoes until smooth - add milk, butter 70g (6 Tbsp), and horseradish. Season well to taste and keep warm.

Onion Gravy:

Fry onions - really slowly - in a little oil, covered for about 15 minutes until onions are soft. Remove the lid, turn heat up, and as soon as the onions become golden brown, pour in the vinegar and boil it until it almost disappears.

Turn the heat down again, and add the rest of the butter 45 g (2 Tbsp), crumble stock cubes,

and add 1 pint (2 cups) water and stir well. Let this simmer until you have a nice gravy.

To serve:
Dollop some potatoes on the plate and make small well. Discard skewers in sausages and place two on top of the mash. Spoon over the onion gravy.

1 comment:

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