Bangers and Mash

Waking up and coming home to constant hammering and drilling for over a week now, the apartment unit next to ours is being renovated. Living in small quarters doesn’t give you many places to hide from it.  Coming into one of our rooms, I noticed that our pictures had vibrated into cock-eyed positions, so I removed all of our art work. Last thing I need is shattered glass.  Needless to say, we’ve been finding any way to get away from the madness around here until the workers leave at night; including long walks, movies, eating out, etc.

The other night, in desperation, we went to the market for food. Of course, probably not the best idea to shop for food items under duress, it is no wonder we left with comfort food. That night, I prepared pub fare, bangers and mash.  Personally, I have never had the mixture of sausage, gravy, and mashed potatoes, but it sounded so good at the time. Oh and it was a great combination! It is every bit of the food that you want to comfort you on a hard, cold day.

Bangers and Mash

1 Package of Sausage, 5-6 links (I used bratwurst because it was the only non-smoked, non-Italian sausage at the market.)

2 TBSP Olive oil

5-6 large potatoes, peeled and washed

1 stick butter

1/4- 1/2 cup milk

salt to taste

Fill a large pot 2/3 full of water. Bring to a boil.  Add salt and potatoes to water. Cook covered until tender about 20-30 minutes. Heat a skillet over medium heat. Add olive oil and sausage. Cook sausage on each side about 5-7 minutes. When potatoes are cooked, drain and mash with a potato masher or fork to desired consistency. Place back into still warm stockpot. Cut butter into pieces and add along with milk. Mash until potato mixture is thoroughly combined. Season to taste with salt.

Onion Gravy

Pan drippings from Sausage

1/4 cup flour

Salt

Pepper

1 small onion chopped

2/3 cup- 1 cup stock, (any flavor but fish will do.)

After the sausage is cooked and removed, heat pan drippings on medium high heat. Add onion and sauté for about 3 minutes. Turn down to medium low heat and add flour. Flour will soak up oil and form a roux consistency. Add salt and pepper. Add stock and bring to boil. Once desired consistency forms pour over sausage and mashed potatoes.

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6 thoughts on “Bangers and Mash

  1. Love “Bangers & Mash” – eat often for lunch when over in UK .. brilliant dish. Put it our local menu and it became a hit. So I have to dig in to my memory stick and get the recipe out again – could be worth to sharing. Try warm milk in your mash and it will get much more fluffy and easier to work with.
    My grandmother – god bless her – always took sugar into the mash and that is what I do too now.

    Have a good weekend.
    Viveka

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