This is what I made for dinner last night and this recipe is my kind of comfort food. Growing up in England, this dish is standard fare in for dinner, but there (tear in my eye), you can buy authentic pork bangers, which is what my heart (and stomach) yearns for. Here in New England, I suppose you can find them if you look hard enough, but I usually settle for Italian chicken sausages, fewer fat and calories. The potatoes used in England for mash are usually King Edwards, a kind of floury russet, but you can use any kind you like. Red skinned potatoes are particularly good as a mash and you don't even have to peel them. Just remember, never mix your mashed potatoes in a food processor - you'll end up with glue!
For all you advanced cooks out there, I guess you're thinking that you don't really need a recipe for sausages and mashed potatoes. However, I thought it might be something my girls would want to make some day, so there is method in my madness! One thing you might not have a recipe for is the savory, brown onion gravy that I serve with it - so keep reading......
Bangers and Mash
(Serves 4)
Ingredients:
8 thick sausages, your choice
2 tablespoons oil
Mash:
2 lbs. potatoes, peeled and cut into 2 inch chunks
1/2 stick butter
1 cup milk, or half and half
salt and pepper
Onion gravy:
2 medium onions, peeled and sliced
1 tablespoon oil
1 tablespoon flour
1 1/2 cups beef broth (or hot water with beef bouillon)
2 tablespoons Worcestershire sauce
salt and pepper
Directions:
- Prepare the onion gravy first by heating the oil in a medium skillet and cooking the sliced onions slowly over medium heat until they soften and caramelize, about 20 minutes.
- Add the flour and stir for 1 minute over medium heat. Add the broth and bring to the boil, stirring until the gravy thickens. Add the Worcestershire sauce and seasoning to taste. Set aside.
- Boil the potatoes in salted water until tender. Drain well and return to the pot. Dry out the potatoes over low heat for a minute or two until no more water is left in the pot. Mash with a masher or fork.
- Heat the milk/cream and butter in a small pan, then add to the mash, stirring with a spoon until smooth and creamy. Season to taste with salt and pepper.
- When cooking Italian sausages, it's best to precook them in water. Drain well and return to skillet with 1 tablespoon oil. Fry on medium heat, turning occasionally, until golden brown.
- Serve the sausages and mash smothered in hot gravy, enjoy!
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