Bangers and Mash is a delicious traditional British dish of sausage (bangers) and mashed potatoes (mash). The sausages used can be made of pork, beef or a peppery Cumberland type. Often times the dish is served with onion gravy, fried onions, baked beans and/or peas. This dish is iconic of British working-class dishes and it is ubiquitous to British and Irish pubs around the world. *
I was introduced to Bangers and Mash by husband many years ago while dinning in and Irish pub. Though very simple it is a hearty, comforting, and delicious meal. This is one of my hubby’s favorite meals and one he rarely passes up an opportunity to enjoy. Several years ago he taught me how to prepare it and since then I have tweaked his recipe and cooked it for him now and then.
Last Thursday in my lentils and sausage recipe I told you I’d share the recipe and reason why my husband had purchased those peppery pork sausages, this is it. It is such a simple recipe but one I guarantee the whole family will love. I always serve it with a brown onion gravy and mashed potatoes made from scratch. You could of course use ready made but the extra effort will not go unnoticed.
Before we get to the recipe I would like to point out to purest that I know these sausages aren’t the ones traditionally used. But they are the only peppery sausage variety I can find here and ones that comes as close as possible to the traditionally used sausage.
- 1 tbsp olive or vegetable oil
- 2 medium yellow onions, sliced
- 3 cups or 750 ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp salt or to taste
- ½ tsp ground black pepper
- 1 – 2 tbsp cornstarch or flour or Knorr brown sauce thickener to thicken
- peppery pork sausages (Cumberland is a great choice) as many as desired
- mashed potatoes*
- Mashed potatoes should be cooked first and be ready to serve. Peel and thinly slice the onion. Heat the oil and saute the onion until browned and caramelized. Add all remaining gravy ingredients, except the cornstarch/flour/Knorr. Simmer under low heat for 10 minutes. Add the cornstarch/flour/Knorr and continue cooking until the gravy thickens. Turn heat off and set aside.
- Fry the sausages until cooked through. Scoop a heaping amount of mashed potatoes onto a plate, place the sausages on top and pour the onion gravy over them.
So my recipe may not be an exact traditional British one, but not bad for a Mexican girl who only heard of Bangers and Mash a few years ago.
How about you have you ever eaten Bangers and Mash?
Happy Sunday everyone!