British Bangers and Mash

I know I always say this, but this is REALLY, REALLY one of my all time favorite dishes. Simple, classic comfort food that never fails to cheer me up. I never understood the misconception that British food is bland. I was told that by many people before going on my trip to England a few years ago. What are people thinking?! I had some of the best food I’ve ever eaten in England, and I’m still inspired by it to this day. It’s just like any other country. There are good and bad restaurants. we have our fair share of both in America, too.

Anyways, this dish isn’t always the prettiest to look at, but the spices in the sausage with the creamy mashed potatoes and yummy onion gravy are just to die for. It’s one of those dishes that is so warm and comforting, and fills in all the nooks and crannys to make you feel full and happy. I can see why it is a staple pub food over there!


British Bangers and Mash

Serves 4

What You’ll Need:

+ 8 sausages

+ 4 large russet potatoes

+ 1 onion, thinly sliced

+ 4 Tablespoons butter, divided in half

+ 1/2 cup milk

+ 2 Tablespoons flour

+ 1 cup quality beef broth

+ splash red wine (optional)

+ salt and pepper to taste

(SIDE NOTE: There’s a lot of debate about whether it’s better to throw potatoes into boiling water, or bring the water and potatoes to a boil together. I firmly believe in putting the potatoes in cool water and bringing it to a boil, because tossing them in boiling water will cook the outside too fast before even reaching the inside, therefore giving you a mushy exterior and hard interior).

Firstly, cube your potatoes into big chunks (about 8 cubes per potato). I like to leave the skin on, but if you don’t, peel it off before cubing. Place into a pot with water covering them competely. Sprinkle a little salt, and set on the stove over medium high heat.

While those are boiling, Heat a drizzle of oil (or butter) in a deep skillet over medium heat. Once the pan is hot, place the sausages in. You want to get a nice sear on them (or at least I do. Some people prefer to boil them).

Turn the sausages until all of the sides have been seared and cooked, about 2 minutes per side. Place on a plate and keep warm.

In the same pan, add 1 Tablespoon of butter and the onions. Sprinkle with salt and pepper. Cook until the onions are translucent. Add another Tablespoon of butter. Once melted, sprinkle the 2 Tablespoons of flour over the top (this is a roux). Stir constantly to absorb the butter and cook for 1 minute. Pour in the beef broth (and splash of wine), and cook until thickened, about 5 minutes (That, my friends, is how you make a perfect, creamy onion gravy). Season with salt and pepper. Keep warm.

Once the potatoes are soft, drain and mash with the remaining 2 Tablespoons of butter, milk, and salt and pepper. Serve 2 sausages, a heap of potatoes, and a generous ladle of onion gravy over everything. MMMMMM! DSCN02562

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