BANGERS AND MASH
1 large onion
2 pounds potatoes
5 tablespoons butter (2 tablespoons more later)
6 tablespoons milk
½ tablespoon mustard
¼ teaspoon pepper
½ teaspoon salt
8 pork sausages (Do try to get authentic British bangers.)
2 tablespoons vegetable oil
2 tablespoons butter
4 cups beef broth
⅓ cup red wine
4 tablespoons flour
Makes 8 bangers and mash. Takes 1¼ hours.
Thinly slice onion. Peel and cut potatoes into 1″ cubes. Add potatoes cubes to large pot. Cover potato with water. Bring to boil using high heat. Reduce heat to low and simmer for 15-to-20 minutes or until potato is tender. Drain water. Mash potatoes with, well, a potato masher. Add 5 tablespoons butter, milk, mustard, pepper, and salt. Cover and set aside.
While potato cubes are simmering. add pork sausages and vegetable oil to pan Fry sausages for 20 minutes using medium heat or until sausages turn golden brown. Cover and stir occasionally. Remove sausages and keep covered.
Add onion and 2 tablespoons butter to pan. Sauté onion for 5 minutes on medium-high heat or until onion softens. Add beef broth and red wine to pan. Bring to boil using high heat and cook for 5 minutes. Stir occasionally. Add flour. Cook on medium-high for 10 minutes or until gravy starts to thicken. Stir occasionally.
Place a sausage and an equal amount of mashed potatoes on each plate. Cover with an equal amount of onion gravy.
1) Rationing in Britain during World War I and immediately afterward resulted in butchers adding water to their sausages. This way they could still sell the same amount of sausages with less meat. The water in the sausages expanded during cooking and would burst open the casing with a bang.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com