Last Summer I had
This dish is comprised of a simple mashed potato, topped with a gravy and a sausage. What isn't there to like? My first sample of a traditional Bangers & Mash was at a small pub in London. Let me just tell you, the atmosphere in these traditional pubs is so amazing! The loud music, happy people, and rustic décor were wonderful and really added to the experience. When my Bangers & Mash was set down in front of me, my mouth instantly began to water.
There was this huge mound of mashed potatoes absolutely smothered in gravy and beside it was this enormous, perfectly caramelized sausage about the length of my forearm. Needless to say, I was excited to dig in. The potatoes were thick and creamy and the gravy added a nice peppery kick. The sausage was wonderfully seasoned and had the perfect combination of saltiness and spice. I happily ate the entire dish with much gusto and many a satisfactory exclamation!
Since I have been home, I have craved this meal again and again. Finally, I decided to make it and boy was I taken back! This recipe is very simple and a great week night meal for people who may not have a lot of time to devote to making meals. I added a side of roasted vegetables to balance out the meal and it was wonderful. I highly recommend trying it for yourself if you're craving a taste of English cuisine.
Bangers & Mash
6 medium potatoes, rinsed and diced into cubes
2 tsp. salt
4 Tbs. butter
1 cup milk
black pepper to taste
Good quality sausage (Kielbasa or Andouille will work)
3 Tbs. vegetable oil
1 medium onion, minced
3 Tbs. flour
2 cups chicken broth
salt & pepper to taste
Boil the chopped potatoes in water until potatoes are fork tender. (about 25 minutes)
Drain the potatoes and mash until smooth.
Add in the butter, salt, milk, and pepper and combine until butter has melted.
In a medium sauce pan fry the onions in the oil until translucent.
Add the flour and stir to incorporate.
Constantly stirring, slowly add in the broth and stir until all flour has dissolved.
Continue to stir frequently and cook over medium heat until thick and bubbling.
Add salt and pepper to taste.
Cut the sausage into portions.
Cut the sausage in half length-wise.
Fry in a hot pan until both sides are caramelized and slightly charred.
To serve: Mound the potatoes on a plate and top with the gravy. Place the bangers on top and serve with a side of roasted vegetables.