The origins of Bangers and Mash Recipe can be traced back to World War I, when food rationing was in full effect in Great Britain. Sausages were a cheap and readily available food source, and they were often served with mashed potatoes as a filling and satisfying meal. Since then, the dish has been a beloved staple in British cuisine and can be found on the menu of many pubs and restaurants throughout the country.
Bangers and Mash is a traditional British dish that has been a staple in households for centuries. The dish is made up of two main components: sausages and mashed potatoes. The sausages, also known as bangers, are typically made of pork and have a unique texture and flavor that pairs perfectly with the creamy and comforting mashed potatoes. The dish is typically served with a rich onion gravy that adds an extra layer of flavor to the dish.
The dish is perfect for a cold winter night, as it is hearty and comforting. For example, you can use different types of sausages, such as beef or lamb, to change the flavor profile of the dish. Additionally, you can add different vegetables like green beans or peas to make it more of a complete meal.
It’s a perfect dish to make when you’re looking for a comforting and satisfying meal that is easy to prepare.
When it comes to pairing, Bangers and Mash is best served with a cold beer or a glass of red wine. The rich and savory flavors of the dish pair well with the carbonation and hops in a beer or the tannins in a red wine. Additionally, you can also serve Bangers and Mash with a side of pickled vegetables, such as pickled onions or pickles, to add a tangy and acidic contrast to the dish.
Bangers and Mash Recipe
- 6 pork sausages
- 2 lbs of potatoes, peeled and diced
- 1/4 cup of milk
- 2 tbsp of butter
- Salt and pepper to taste
- 1 onion, sliced
- 1 tbsp of olive oil
- 1 cup of beef broth
- 2 tbsp of flour
- Preheat your oven to 375°F. Place the sausages on a baking sheet and bake for 20-25 minutes, or until fully cooked. While the sausages are cooking, you can begin preparing the mashed potatoes and onion gravy.
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 15-20 minutes, or until tender. Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper. Mash the potatoes until smooth and set aside.
- In a pan, heat the olive oil over medium-high heat. Add the sliced onion and cook for 5-7 minutes, or until softened. Once the onion is softened, add the flour to the pan and stir for 1-2 minutes, or until the flour is fully combined with the onion. Gradually pour in the beef broth, stirring constantly. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5-7 minutes, or until the sauce thickens.
- To serve, divide the mashed potatoes between plates. Top with the sausages and spoon the onion gravy over the top.