Just in time for National Pork month -bangers and mash! Bangers and mash, you say? What the heck is that?
Bangers and Mash is a British and Irish dish of sausage (bangers) and mashed potatoes with a savory onion gravy over the top. Sounds awesome to me!
Why are sausages called bangers? You ask?
According to the Spruce Eats (.com), “the British and Irish term “banger” is believed to date back to World War I, when meat shortages led to fillers being added to sausages, causing them to explode when cooked.” (Spruce 2022).
I roared laughing at that because, even today, if you inadvertently prick sausages while cooking them, they explode with a rush of melted fat!
I don't know where I've been all my life that I had never heard of this dish until about 4 years ago when I went to a British pub in Venice, Fl with NaMaYA (Yvonne- friend since 1968) shortly after I moved to the great state of Florida. Saw this on the menu, gave it a quick glance and filed it away to be reviewed another day.
Why are sausages called bangers? You ask?
According to the Spruce Eats (.com), “the British and Irish term “banger” is believed to date back to World War I, when meat shortages led to fillers being added to sausages, causing them to explode when cooked.” (Spruce 2022).
I roared laughing at that because, even today, if you inadvertently prick sausages while cooking them, they explode with a rush of melted fat!
I don't know where I've been all my life that I had never heard of this dish until about 4 years ago when I went to a British pub in Venice, Fl with NaMaYA (Yvonne- friend since 1968) shortly after I moved to the great state of Florida. Saw this on the menu, gave it a quick glance and filed it away to be reviewed another day.
T
Today was that day. I picked up some sausage last week, tossed them in the freezer. The daily source of entertainment occurs every morning when the husband and I look at each other and say, “what do you want for dinner?” We crack up, it’s practically EVERY morning! (But not tomorrow-we already know we’re having pot roast -discussed that yesterday-we had to plan around doctor visit.) But probably 25 out of 30 days a month we have this routine, and I call it that because it’s verbatim every time and we crack up-every time, even though we KNOW this conversation is going to happen. Anyway, I’m digressing…
Onto the main reason for this post: Bangers and Mash!
The instructions I got have you make this in three separate pots-one for the potatoes, one for the gravy, one for the sausage. Right off the bat I don’t get that…. Why why why? So, naturally I changed it up a bit , but I did not stray too far.
Sure, you boil and mash the potatoes in their own pot, I get that, but why can’t you do the gravy and sausage in the same pan?
Well, I did. I kept very on track with starting the gravy with slowly cooking down the onions., and adding the vinegar and sugar and simmering some more. But before adding the beef broth I removed the onions mixture to a bowl, cooked tree sausage, covered until 180 degrees, drainer their fat off, added the onions back to the pan, added the beef broth (and I used unsalted) let that go about 5 minutes then thickened up the gravy with a cornstarch slurry. Bam! Done! One less pot. My dishwasher (the husband) thanked me for that consideration.
I have to say EASY, pretty quick, and downright tasty! This WILL be gracing my table again
Recipe courtesy of Spruce Eats: only alterations were used only 2 pans and substituted rice wine vinegar for the balsamic-didn’t have balsamic- you can also use apple cider vinegar, but add an extra teaspoon of sugar or whatever sweetener you prefer.
Ingredients
1 Tbsp bacon fat
1 Tbsp unsalted butter
2 Tbsp vegetable oil
2 medium onions sliced thin
1tsp rice wine vinegar (or balsamic)
1tsp sugar (sweetener of your choice)
2-1/2 cups beef broth or stick
4 tsp corn starch mixed w/4 tsp water and a couple tsp hot broth(from pan).
One pack mild sausage any kind you like 5-6 links
Mashed potatoes ( I prefer russets but you do you-Yukon Golds or Red potatoes will work as well, I just prefer the fluffiness of russets.)
Instructions: Start by preparing your potatoes for boiling-peeled and cut into even sized pieces into cold water, once it comes to a boil add however much salt your family likes ( I tend to go light on the salt (my BP doesn’t like too much).
I’m not going to play-by-play how to boil potatoes, here, if you need pointers, ask, but I’m going to pretend you all know how to boil potatoes for mashing. (I’m praying over here).
While your potatoes are cooking slice the onions into half rounds, melt the butter and bacon fat in the vegetable oil (no olive oil here, please), on medium-low heat, add the onions cover and cook low and slow about 10 minutes-you’re softening them not caramelizing them.
Add the vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Here’s where I change instructions: remove onion mixture to heat proof bowl and set aside while you cook the sausages through. Use any method you want to cook the sausage -I usually start them in a pan with about 1/4 inch of water and let them stem , covered, for about 10-15 minutes. Remove the cover and check their temp-165 + is good, then I let the liquid evaporate and slowly brown the sausages on all sides until nicely browned. Drain off any excess fat, add the onions back to the pan with the sausages, add the 2-1/2 cups broth, simmer 5 minutes. Thicken the gravy with a corn starch-water -hot broth slurry and bring to a boil, boil 1minute, then lower heat and let simmer about 5 minutes until gravy is slightly thickened
Plate your mashed potatoes, put 2 sausage atop, top with the gravy.
Serve with any vegetable or a lettuce salad.
1 Tbsp bacon fat
1 Tbsp unsalted butter
2 Tbsp vegetable oil
2 medium onions sliced thin
1tsp rice wine vinegar (or balsamic)
1tsp sugar (sweetener of your choice)
2-1/2 cups beef broth or stick
4 tsp corn starch mixed w/4 tsp water and a couple tsp hot broth(from pan).
One pack mild sausage any kind you like 5-6 links
Mashed potatoes ( I prefer russets but you do you-Yukon Golds or Red potatoes will work as well, I just prefer the fluffiness of russets.)
Instructions: Start by preparing your potatoes for boiling-peeled and cut into even sized pieces into cold water, once it comes to a boil add however much salt your family likes ( I tend to go light on the salt (my BP doesn’t like too much).
I’m not going to play-by-play how to boil potatoes, here, if you need pointers, ask, but I’m going to pretend you all know how to boil potatoes for mashing. (I’m praying over here).
While your potatoes are cooking slice the onions into half rounds, melt the butter and bacon fat in the vegetable oil (no olive oil here, please), on medium-low heat, add the onions cover and cook low and slow about 10 minutes-you’re softening them not caramelizing them.
Add the vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Here’s where I change instructions: remove onion mixture to heat proof bowl and set aside while you cook the sausages through. Use any method you want to cook the sausage -I usually start them in a pan with about 1/4 inch of water and let them stem , covered, for about 10-15 minutes. Remove the cover and check their temp-165 + is good, then I let the liquid evaporate and slowly brown the sausages on all sides until nicely browned. Drain off any excess fat, add the onions back to the pan with the sausages, add the 2-1/2 cups broth, simmer 5 minutes. Thicken the gravy with a corn starch-water -hot broth slurry and bring to a boil, boil 1minute, then lower heat and let simmer about 5 minutes until gravy is slightly thickened
Plate your mashed potatoes, put 2 sausage atop, top with the gravy.
Serve with any vegetable or a lettuce salad.
Man-o-man, easy but dang good. Husband gave two thumbs up...can add this to the meal rotation. He actually said, "please add this to the dinner rotation."
Win-win in my book.
Now to get my photo to post...
If you decide to give it a try, I assure you, if you like all the ingredients, and follow the directions, you should like this!
Until next time...mangia!
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