The Hole Story (No. 13) (Bangers and Mash)

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Miracle Cure, Good Clean Fun, A Snake in the Grass, Dance Little Lady, Arty Crafty, Tour de Chimpton, Wind Trouble, Space Race Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). In reality though you can serve it with any veg, or even just as it is! STEP SIX: Into a medium saucepan over medium-high heat, add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown.

STEP THREE: Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil.The sausages are one of the main stars in this edible show, so it’s important to treat them right. For this recipe we’re going to be frying the sausages, mainly because you get a nice char, but also because you can use the leftover fat to create the onion gravy in the same pan (more on this in just a sec). Pan Fried Sausages Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft/golden (photo 4).

STEP NINE: Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot. Bangers and Mash is the food of my childhood! It is pork sausages, served with mashed potato, plenty of onion gravy and green peas. Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.You'll find a version of bangers and mash on nearly every British and Irish pub menu, and it really is a hearty warming dish of food. But Why Bangers??? Tip!For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking! What to serve with Bangers and Mash Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.

Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy. Cook off flour– Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour. Today in the UK and Ireland, bangers are very cheap sausages that don't contain much meat, they aren't the tastiest or the nicest sausages, but the name is still synonymous with all sausages. Ingredient NotesSTEP FOUR: Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan. When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).

First of all, make sure they’re pork. I don’t think I’ve ever been served sausages that weren’t pork whilst in the UK. Plus pork works best with the flavour profile of this dish. Secondly, make sure they’re good quality and preferably plain (i.e. not loaded with herbs or different flavour combos). My favourite sausages to use are Cumberland sausages. The only sausages I do not recommend using are lean sausages because they won’t drop enough juices and fat to make a truly tasty gravy. Oxo Cube– A crumbled beef Oxo cube will deepen the beef flavour in the gravy. Can also use Beef Boullion. Cream– I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed. Bangers and mash are meant to be fairly rustic, so a few lumps and bumps in the mash are fine. Certainly don’t puree it with a blender or anything like that, otherwise, it’ll end up with a gluey texture.Potatoes: You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper. This gives you a fluffy mash, but with plenty of taste. Mustard– I love adding a dash of English mustard. Mustard in general goes perfectly with bangers and mash, but having it stirred through the mash just takes things to new heights!