Bangers and mash is a British staple, and makes a savory, filling meal. This recipe can easily be adapted to suit the number of people to be served, and takes around thirty minutes end-to-end.
Bangers and Mash Recipe
Ingredients:
- 2 medium potatoes per person
- 2-3 link sausages per person
- 1 teaspoon vegetable or canola oil per person
- 1/2 medium onion per person
- 1 1-cup package gravy mix for every two people
- Salt
- Butter to taste
- Milk to taste
Instructions:
- Peel and quarter potatoes.
- Place potatoes in pan large enough that at least one inch of space is left between the top of the water and the top of the pan.
- Cover potatoes with water with at least one inch of water over the top of the vegetables.
- Salt the water to taste.
- Turn on the heat to high.
- While water and potatoes are heating, peel onions and chop to desired consistency (not too fine).
- Add oil to frying pan and heat for approximately 30 seconds
- Brown sausages. (Do not pierce them.)
- By the time sausages are brown, water should be boiling. Cover pan and reduce heat and set timer for 15 minutes.
- Remove sausages to a plate and wrap in kitchen paper to soak up excess grease.
- Drain excess oil from frying pan but leave at least 1 tablespoon for onions.
- Saute onions in brown oil left over from sausages.
- Following instructions on gravy mix package, add water and mix to onions sufficient to make up the mix. Stir thoroughly and simmer for 1-2 minutes.
- Return sausages to pan, reduce heat and simmer until timer goes off.
- When timer goes off, check potatoes. If a fork makes them break, they are ready.
- Check sausages for doneness. If done, then, turn off heat and cover.
- Drain potatoes and mash.
- Add butter and milk to taste. Tip: Start with small quantities and work up as it is easy to make potatoes too runny.
- Place potatoes on plate and make hole in center.
- Pour sausage mixture into hole.
- This recipe is great served with a few peas, green beans, or a green salad.
Additional Notes
According to the Oxford English Dictionary, the term "bangers" was in use as early as 1919. The name comes from the tendency of cooked sausages to split their skins during cooking with a distinct bang or pop.
The thin sausage links used here make the recipe quick. Cooks can also use thick sausages, which are closer to the original "bangers" used in Britain, and adjust cooking time accordingly. While absolutely not traditional, maple links are very tasty in this recipe.
Do not skimp on the gravy. The rich gravy is vital to the success of this recipe. Some manufacturers sell large containers of gravy mix; use one cup per two people.
This is a concept recipe. Quantities are not exact and the chef should feel free to experiment with quantities and ingredients.
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