Bangers and Mash with Onion Gravy (Photos)

Bangers and Mash with Onion Gravy


The dish, known as Bangers and Mash is a traditional pub dish and comfort food across Great Britain with origins going back well before WWII. It is quick to make, always satisfying and sure to please anyone who likes pork sausage, potatoes, and onion gravy. Here is how I do it.



Making the Mash

Ingredients:


3 Medium/large red or Yukon Gold potatoes, peeled and cut into 2 inch pieces.
Salted water for boiling
3 Tablespoons unsalted butter
1/4 cup milk, or heavy cream
1/4 teaspoon black pepper
1 Teaspoon Creole Mustard

Directions:


Peel and cut the potatoes into 1-2 inch pieces. Then boil them in salted water (2 teaspoons salt), sufficient to cover the potatoes by one to two inches.



Boil the potatoes for 10 – 15 minutes. When the potatoes are fork tender (do not over-cook), remove from heat, and drain, then return to the hot boiler or to a bowl. Add butter to the hot potatoes and 2 pinches of black pepper.



along with a teaspoon of creole mustard and mash with a potato masher until the consistency desired (smooth or slightly lumped). Try not to over mash the potatoes, which tends to make them gummy. If you have a potato ricer, using it will help you make nice mashed potatoes that are not gummy. Add milk or heavy cream to achieve the consistency desired.



I like my mashed potatoes thick, with a little heavy cream. Taste and season with salt to taste.



Hold until served. If the potatoes chill, they may be reheated in a microwave, using 30 second pulses. Add additional liquid – milk or water, as needed if reheating.

Bangers:


The traditional sausage used in most British pubs for this dish are Cumberland Sausages, named for the Cumberland region of north England. Use any good pork sausage if Cumberland Sausages are not available. I use Bratwurst sausage for this dish, since it is readily available and the seasoning used in bratwurst will be better with the onion gravy. Many better meat cases will have Cumberland Sausage available, and using it will make a fully traditional dish.



To Cook the Bangers:


Add a little oil to a suitably sized skillet and heat to medium high. Add the sausages and cook until browned on both/all sides. The term “Banger” probably came from the tendency of cased sausages with bread filler and increased levels of water to split open, or Bang as they cook.



When the sausages have browned nicely, remove from the skillet and set aside. I use an oven proof casserole and hold the sausages in the oven at 200 degrees F until time to plate the dish.




Onion Gravy:

Ingredients:


! Tablespoon vegetable oil
2 large onions, peeled, cut in slices or pieces
1 cup beef broth - I used a beef bullion cube
2 cups water
1/4 teaspoon freshly ground black pepper
1 tablespoon dark balsamic vinegar

Directions:


Prep the onions in rings or rough pieces



Sauté the onions until tender and slightly caramelized (deep golden). Season with a little black pepper, remove and set aside to make the gravy



Add 2 Tablespoons of AP flour to 2 Tablespoons of oil in the pan used to sauté the onions. Cook at medium high heat until lightly browned.



Add the beef stock and 2 cups water.



Bring the gravy to a boil, reduce the heat to a low simmer add the balsamic vinegar and simmer for 20 minutes. Taste and season with salt and pepper as desired.







I cooked frozen green (English) peas with this dish.



Seasoned with oil, salt and sugar, then boiled until tender.



Plating:


Portion the mashed potatoes onto the plate, cover with gravy and place bangers on top of the mash or beside it, as desired. If you like, green peas, steamed or roasted carrots, or whole kernel corn make a nice vegetable accompaniment. Mixed peas, corn, carrots, and green beans will also work. A side salad will also work with this dish.








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