Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. 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, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy.
Ingredients
- 2 tbsp vegetable oil
- 8 thick kosher sausages or kielbasa
FOR THE MASH
- 900g peeled potatoes, quartered
- 6 tbsp soy or almond milk (pareve)
- 1 stick/ 110g butter, cubed
- Salt and ground black pepper
FOR THE ONION GRAVY
- 2 medium onions, peeled and thinky sliced
- 2 tbsp vegetable oil
- 2 tbsp pareve margarine
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 700ml beef stock
- 4 tsp corn starch/corn flour
- 4 tsp cold water
- Salt and black pepper
Directions
- Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time – about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
- Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
- While the potatoes are cooking make the gravy – melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
- Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
- Add the stock and boil gently uncovered for 5 minutes.
- In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
- Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
- Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
- To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
