Sausage

Bangers & Mash

Now to make things real simple, bangers and mash are typically sausage and mashed potatoes

The sausages are usually pork or beef

We went to a restaurant that served bangers and mash and I ordered it which was my first introduction

I was thinking about making this for the blog and low and behold, our butcher had a special on bangers so I couldn’t resist

If we want to go the traditional route it is sausages served with whatever veggies and starch are around with an onion gravy

While my daughter played soccer we had the absolute privilege of having UK Soccer coaches here in the USA train our children and it was just awesome

It was also a moment for me to investigate this dish

If in London the veggie and starch part is referred to as ‘bubbles and squeak’ which are cooked up together and are the side for these sausages

I only explained that part because I love saying bubbles and squeak!

I also heard the sausages served during World War I in Britain had fillers and water due to a shortage of meat and the sausages would “pop” and “explode” during cooking which could explain the awesome original name of bangers

Okay back to reality…we are going to stick with the recipe of bangers and mash

We are going to start here with 2 pounds of sausages (or bangers)

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Heat 2 tablespoons of extra virgin olive oil over medium heat and place your sausage in the pan

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Brown them for 4-6 minutes per side

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Once they are all browned place them on a sheet pan and put into a 200 F preheated oven to keep warm

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Next we will need 1 large onion, 1/4 cup of flour, 2 tablespoons of butter and 1 teaspoon each of kosher salt and ground black pepper

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Peel and chop the onion

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Add the butter to the pan you browned the sausages in

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Add in the onions and sprinkle with the kosher salt and ground black pepper

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Cook for 10 minutes or until they start to brown and soften

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Next we will need 1/4 cup of flour, 2 cups of dry red wine (like a Cabernet), 4 cups of beef stock, 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce

Click on our link below to make your own beef stock

Homemade Beef Stock

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Sprinkle the onions with the flour

Stir to coat and brown for 1-2 minutes

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Add in the wine and stir to incorporate

Bring to a boil then reduce the heat to a simmer and cook for 4 minutes or until thickened

Add in the Gravy master and Worcestershire Sauce

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Stir to incorporate and cook for 2 minutes

Now we are getting the basis for a nice onion gravy

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Add in the stock

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Bring to a boil then reduce the heat to a simmer and cook for 5 minutes

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Remove the sausage from the oven and add them back into the pan

Cook for 5 minutes then flip and cook for 5 minutes more

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Remove them from the heat

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We served these with a side of mashed potatoes and the delicious onion gravy!

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Enjoy!!!

Simply Sundays! ~ Bangers & Mash

  • Servings: 4-6
  • Time: Prep 10 Min, Cook 40 Min
  • Difficulty: Medium
  • Print

Ingredients

2 pounds of banger style sausage

2 tablespoons of extra virgin olive oil

1 large onion

2 tablespoons of butter

1 teaspoon each of kosher salt and ground black pepper

1/4 cup of flour

2 cups of dry red wine (like a Cabernet)

4 cups of beef stock

2 tablespoons of Gravy Master

1 tablespoon Worcestershire Sauce

Directions

Heat 2 tablespoons of extra virgin olive oil over medium heat and place your sausage in the pan.  Once they are all browned place them on a sheet pan and put into a 200 F preheated oven to keep warm

Add 2 tablespoons of butter to the pan you browned the sausages in.  Peel and chop one large onion and add into the pan.  Sprinkle with 1 teaspoon each of kosher salt and ground black pepper.  Cook for 10 minutes or until they start to brown and soften

Sprinkle the onions with 1/4 cup of flour.  Stir to coat and brown for 1-2 minutes.  Add in 2 cups of dry red wine (like a Cabernet) and stir to incorporate.  Bring to a boil then reduce the heat to a simmer and cook for 4 minutes or until thickened.  Add in 2 tablespoons of Gravy master and 1 tablespoon of Worcestershire Sauce.  Stir to incorporate and cook for 2 minutes

Add in 4 cups of beef stock.  Bring to a boil then reduce the heat to a simmer and cook for 5 minutes.  Remove the sausage from the oven and add them back into the pan.  Cook for 5 minutes then flip and cook for 5 minutes more.  Remove from the heat and serve with mashed potatoes and the onion gravy

Tools used to make this recipe

Lodge Cast Iron Pan

OXO Good Grips Fish Turner

Anchor Hocking 8 Cup Measuring Cup

Architec Gripperwood Gourmet Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2017
All rights reserved

2 comments on “Bangers & Mash

  1. Love your explanation for Bubble & Squeak (it is fun to say!!!!) and for Bangers …. I learn something new everyday!

    Like

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