Bangers and Mash

So if you live in South Jersey, you will feel my pain when I ask, “What is UP with all of this snow??” I think I have shoveled more than my own height of snow already and we’re bracing ourselves for another 6-10″ of wet, heavy snow tonight. Bollocks!

So what do you do when you’re snowed in? Easy, peasy…you cook! And what better thing to have on a cold snowy day than pub food and a pint of good English beer? I give you…bangers and mash. A traditional english dish consisting of sausages (bangers) and mashed potatoes with a rich onion gravy, this dish is both easy and satisfying. Paired up with a pint of Boddington’s, this is the perfect way to chase away the winter blues!

You can use any manner of sausage that you like here in this recipe. I personally prefer bratwurst that I prepare with beer which I will show you how to do in a later post. I used the pan drippings from the brats as a base to construct my gravy…and it was out of this world! The mash here has a touch of nutmeg and garlic which makes it a very unique and complementary pairing to the bangers.

This is a hearty and comforting meal that can be accomplished in about 30 minutes. So put your shovel away, hunker down, grab your favorite pint glass and get to cooking!

Bangers and Mash
As envisioned by TastyDesu

Ingredients

1 package sausages (4-6)
4-6 large potatoes, peeled and cubed
Salt
1/2 cup milk
2 tablespoons butter
1/8 teaspoon nutmeg
1 tablespoon garlic powder
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspon Dijon mustard
1/2 glass red wine
1/2 beef stock cube dissolved in 10oz of water
Salt and Pepper to taste

Preparation

Prepare the sausages according to your own tastes. Grilled, fried or baked in the oven at 350F for 20-30 minutes.

Boil potatoes until tender. Drain and mash with milk, butter, salt, nutmeg, and garlic powder till smooth.

If you fried the sausages, add some additional oil into that pan with the drippings and heat. Otherwise, heat oil in a clean frying pan and saute onions till nicely browned over medium high heat. Stir in flour and then mustard, followed by the wine. Few seconds later add stock and allow to thicken.

Pile mash onto a plate, followed by sausages and spoonfuls of gravy. Serve with a pint of your favorite English beer. Enjoy!

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~ by tastydesu on February 10, 2010.

One Response to “Bangers and Mash”

  1. Quite the comfort food. I can dig it.

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