Bangers and mash, one of the most popular dishes in contemporary Great Britain and Ireland, is an unusual treat in the United States, and the mystique is only increased by the meal's unusual and evocative name. Sausages in the United Kingdom have colloquially been called “bangers” since the World War I era, when food rationing measures led to the production of cheap sausages with fillers that would pop when fried in a pan. While sausage quality in the UK is no longer artificially suppressed by wartime rationing, cultural differences in relative leanness and spicing of sausage make this popular British and Irish pub dish somewhat difficult to replicate perfectly this side of the Atlantic. Cumberland, Lincolnshire, or Irish sausages make for the most authentic bangers and mash
Recipe Servings: 4
Ingredients
Directions
- Preheat the oven to 200°F.
- In a skillet over medium-low heat, cook the sausage links for about 5 minutes per side, until evenly browned. Remove the sausages from the pan and transfer them to an oven-safe dish. Place in the preheated oven to keep the sausages warm.
- In a saucepan over medium heat, cover the potatoes with water and boil gently for 10–15 minutes, until the potatoes are tender. Drain the pan and allow the potatoes to steam dry for a minute or two. Add ¼ cup of butter, milk, dry mustard, salt, and black pepper, and mash until the potatoes are fluffy and smooth. Set aside.
In the skillet, melt 1 tablespoon of butter over medium-high heat. Add the onions and cook, stirring, for about 8 minutes, until they begin to become translucent. Pour in the beef broth and the red wine, then boil to reduce the mixture by half, for about 10 minutes. Season to taste with salt and pepper. - To serve, plate a sausage with ½ cup of mashed potatoes, then pour the onion gravy over all.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.