Bangers and mash. Very typical British dish much like fish and chips. But what is it? Well ... it's basically sausages and mashed potatoes. That's it. You can make it simple. You can make it luxurious. But whatever you do, it's basically sausages and mashed potatoes. This dish is a pretty easy dish to make for one person and doesn't take long to make at all with ingredients that are commonly found in your pantry. It's a great after work dinner with a bottle of beer.
You can use any sausages but traditionally it is used with pork sausages (British Cumberland to be exact). I happened to have a pack of Guinness sausages. Mainly due to the fact I was curious. Pork sausages infused with Guinness stout. I bought the Guinness and Leek ones and wow. These were INCREDIBLE. The price was not overly expensive. I would say about the same price as Johnsons sausages but these were better quality. The skin was crisp. The meat had a slight taste of the beer but it wasn't over powering. I would purchase these again and recommend.
Mashed potatoes. Everyone has their favorite mashed potato recipe so you can use that. But it's basically cooked potatoes, mashed with butter and cream. I'll include mine here.
2 sausages (pork, beef, chicken ... your choice)
1/2 small onion sliced
2 cloves of garlic minced
1 tbsp flour
1/2 cup of beef stock
1 tsp of balsamic vinegar
1 tsp of thyme
salt an pepper to taste
For the mashed potatoes
2 small new potatoes (or one Russet potato)
3 tbsp or more cream
3 tbsp or more butter
garlic salt and pepper to taste
1. In a skillet, heat some oil over medium heat. Add the sausages and cook until browned and cooked through.
2. Remove the sausages and turn down the heat to medium. Add onions and caramelize them. Should take about 4 minutes. If there is not enough oil, add some more.
3. Add the garlic when the onions look about done.
4. Add 1 tbsp of flour and mix it into the onions and garlic. You are now basically making roux. A roux is what makes sauces thicken.
5. Add the beef broth and let it simmer.
6. Add the balsamic vinegar, thyme and salt and pepper to taste. Add the sausages. Continue to simmer until the gravy thickens. It took me about 5-10 minutes.
7. While the sauce was simmering, I made the mashed potatoes. Cook your potatoes until soft enough for a stick to go through them. Mash them and add enough cream and butter to have a smooth consistency. Add garlic salt and pepper to taste. I also steamed some frozen peas to serve on the side.
8. Plate it up with your mashed potatoes, sausages on top. Gravy and peas on side.