A very British dish … Bangers and Mash!

My friend Susie cooked this when she had us girls over for dinner last week. Bangers and Mash is the familiar term for Sausage and Mash, a favorite British dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly.

Bangers and mash is quick and easy to make; the main thing you need to look out for are good sausages, meaning a high meat content. The minimum meat content of a pork sausage is only 42%. The equivalent figures for most other sausages are around 30%. These figures are low but they are the legal minimum and most producers will use more meat.

The higher the pork content the better the sausage. So next time you pick up a pack of sausages do check the ingredients. You can find more information here.

Everyone has their own way of cooking sausages and making mash. I rather like coarse sausages and I like to fry them slowly to brown them all over.

My gravy contains onions fried with pancetta until all is soft, then I add fresh beef stock or vegetable stock and season it. I like to use some dried thyme, some wholegrain mustard, a little bit of marmite, freshly ground salt and pepper and some brown sugar. I cook the gravy on a high heat with no lid to reduce it and to get even more flavour.

For my mashed potatoes I use slightly overcooked mealy potatoes and use a ricer rather than a masher as the mash will turn out even smoother that way. Once all your potatoes are mashed add some hot milk, a knob of butter, some salt and freshly ground nutmeg. Whisk rigorously until you got rid of all lumps!

Serve with green beans, carrots or whatever vegetable you fancy that day! Enjoy!


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