Bangers & Mash is one of the official ‘pub grub’ meals of the UK. But you certainly don’t have to be in a pub, nor in the UK to enjoy it right here. The weather is just perfect for it! The comfort level is the same as that of a good stew but it takes a third of the time to make.
Bangers & Mash is a regular in our house in Winter time and I like to play around with it a bit and try different potatoes or vegetables and different types of sausage. But no matter what I add to it, the end result always includes the basic flavours that is so comforting and recognisable.
Smooth & buttery mash , salty, slightly crisp sausage and sweet, almost sticky gravy.
Last night I tried Chicken Bangers instead of the old favourite Pork ones. I made the mash with half regular potatoes and half sweet potatoes. This added a delicate sweetness to the mash without changing the actual flavour too much. The onion gravy was done the way I always do it, because, even if I have to say so myself..it’s pretty darn good!
The quantities aren’t specific because this is something you can make for 50 or for 2
3-4 Sausages per person (Depending on size)
1 ½ – 2 Large Potatoes per person, peeled and chopped
2tbsn Sour Cream
Pinch of Nutmeg
Salt & Pepper to taste
3 Large onions, finely sliced
2tbsn Brown Sugar
2 Garlic Cloves, Finely sliced
½ cup milk mixed with 2tbsn Brown onion Soup powder
- Place the sausages on a greased baking tray and place in a 180°C oven for 15-20 minutes until golden and cooked through.
- Place the potatoes in a large pot, cover with water and allow to cook until they are soft.
- Mash with the butter, sour cream and the seasonings.
- Fry the onions in a bit of oil very gently until softened and starting to colour (about 20-25 minutes).
- Add the sugar and the garlic and turn the heat up. Allow the sugar to melt and everything to go a bit jam-like.
- Add the milk and water and allow to thicken. Check the seasoning and adjust. Serve over the sausages and mash.