Bangers and Mash is a popular recipe that originated in Britain and has become wildly popular in Ireland and the United Kingdom.
This dish is made up of cooked sausage (Bangers) served with Mashed Potatoes (Mash). And most often it is served with a thick onion gravy coating the entire dish.
And for those that would like to add an additional side dish, it is typically served with a side of peas.
But where did the term Bangers and Mash come from?
It is thought that the term originated around the time of World War I. Because there was a huge meat shortage, sausages were often pumped with various fillers, including water.
Once they were put in a pot to cook, they would explode, causing a loud ‘banging’ noise as they were thrown against the side of the pot.
And of course, the ‘mash’ is a simple abbreviation for mashed potatoes.
Today’s Bangers and Mash
Bangers and Mash have come a long way since World War I. There is no longer a shortage of meat and this dish is wildly served across pubs and restaurants throughout the U.K.
The sausages that are used now are made with a high quality pork or beef and easily cook without exploding.
The type of sausage that you use in this recipe is totally up to you. With hundreds of different varieties available, each chef has their own preference.
Some prefer to use 100 percent beef or pork. And others prefer to use sausage that have been made with a combination of beef and pork.
Although there are sausage made from lamb, chicken and other meats, these tend to be less popular than the traditional varieties.
Once you determine what type of meat to use, the next step is to figure out what spices that you like in your sausage.
There are some flavored with savory spices, and some that have a sweeter taste.
Our personal preference is to use a spicy sausage made with a combination of beef and pork.
Onion Gravy
Bangers and Mash is historically served with a thick onion gravy.
It is important to allow the onions to saute until golden brown before adding the stock. The cooking process of the onions will cease once the stock is added.
And speaking of stock, be sure to use beef stock for the best results. Beef stock has a deeper and more rich flavor than chicken or vegetable stock.
Of course, if all you have is chicken stock, you can certainly use it. However, you will gain so much more flavor when using beef stock.
How To Serve Bangers and Mash
Once the gravy has had time to thicken, place the sausages back in the pot to heat up one final time before serving.
There are two ways that you can plate the sausages. Either on top or alongside of the cooked mashed potatoes.
Then pour the onion gravy on top of both the Bangers and Mash.
And if you wish, you can add a serving of cooked peas to the plate as well.
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Sausage and mashed potatoes served with a thick onion gravy that is traditional and economical meal famous in Britain and Ireland.
Ingredients
2 1/2 tbsp extra virgin oil, divided
8 sausages
1 large onion, halved and finely sliced
2 Garlic Cloves, minced
3 tbsp all-purpose flour
2 cups beef stock
Cooked mashed potatoes
Instructions
Heat ½ tablespoon of olive oil in a large skillet pan over medium high heat. One hot, add sausages and cook, turning until browned cooked/heated through.
Remove sausages and set aside.
Turn skillet heat to medium. Add the remaining oil to the skillet.
Add onion and cook for 3 minutes. Add the garlic and cook and additional 1-2 minutes or until onions turn golden brown.
Add flour and toss with the onions and garlic until absorbed.
Add 3/4 cup of beef broth and mix until a thick mixture develops. Pour the remaining beef broth in the skillet and mix until combined.
Bring to a simmer and stir frequently until the gravy thickens. Toss the sausages back into the pan and coat with the gravy. Note: the gravy will thicken as it stands. Season with salt and pepper to taste.
Sausages – You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video. If you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.
Potatoes. Mashed, roasted, scalloped, boiled, or fried (well, "fried"), potatoes are a classic comfort food that go great with any protein, including sausages.
Vegetables. To upgrade sausages to a truly complete meal, I always try to add a veggie. ...
Bangers and mash is a quintessential British dish of sausage and mashed potatoes, typically served with onion gravy. It's roots extend to Ireland where you'll find the dish in many local pubs. I found “Irish Style Banger Sausages” at my whole foods and knew I had to try them out.
If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind.
Sausage gravy can be as simple or "fancy" as you'd like to make it. Substitute any kind of sausage—hot, mild, sweetened with apple or maple, or even try it with chorizo for a spicy twist. Chopped fresh onion or garlic add more savory notes, while dried or fresh herbs give the gravy hints of freshness.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
Save your great fronds of purple sprouting broccoli, they'll just get in the way. Instead, include the flavours that augment sausage 'n' mash, but in an easily eaten format: iron-rich brassicas (shredded savoy cabbage, spinach); earthiness (mashed celeriac) and sweetness (shavings of carrot, chopped leeks).
bangers and mash, a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). It is traditionally served with onion gravy. Bangers and mash is a staple of the country's overall cuisine and is a popular pub dish.
Servings: 4 servings. 6. A classic British and Irish dish, bangers and mash is simply sausage and mashed potatoes. An onion gravy ties it all together, adding even more flavor to this rich, yet comforting dish.
Bangers is a centuries-old traditional British and Irish recipe. They consist of lean and fat pork that is ground up tossed with spices and herbs that is then encased in hog casing to make sausage. There are many variations of Bangers when it comes to the ingredients depending on who makes them.
Bangers and mash is a dish of sausages (“bangers”), mashed potatoes and onion gravy popular in Britain and Ireland. Although often made at home, the dish is also a pub menu favorite and is sometimes referred to as “pub grub,” a term that's synonymous with comfort food.
Scottish Lorne sausage sliced patties, made with Angus beef, Spices and sea salt Gluten free no preservatives. Homemade Scottish style sausage links made with Angus beef and natural spices, sea salt, Gluten free no preservatives.
Traditional Cumberland Sausage is the signature dish of Cumbria and Lakeland. It is a traditional food that is completely grounded in this region and is identified with Cumbria in the same way that pasties are to Cornwall and haggis is to Scotland. In fact it could be called 'the chieftain of the sausage race'.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
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