Bangers and mash has been a staple of British cuisine for centuries. Bangers ( sausages ) can be made from either pork or beef and the seasonings used vary depending on the region and the particular recipe. No matter what spices are used, bangers and mash is one of the UKs most popular meals and is universally loved for its husky taste, gaudy price, and ease of preparation.
Bangers and mash is the name British pub food. The word bangers was given to the sausages since they have a habit of exploding when cooked over aerial heat. Mash is smartly a shortened relation of mashed potatoes. The bangers are best served fried and placed atop a pile of mashed potatoes and smothered in onion gravy. For this recipe you will exigency the following cookware and ingredients.
6 sausages ( Pork, beef, or veggie )
6 large potatoes, peeled and quartered
2 tablespoons butter
1 / 2 cup milk
2 white onions, sliced
1 tablespoon cooking oil
1 beef bouillon cube, dissolved in 400 ml of water ( Beef base )
Worcestershire sauce
Frying pan
First boil the quartered potatoes until they are soft enough to be easily mashed. Then take the cooked potatoes and mash them and mix with milk, butter, and salt until they are nicely whipped. Then set them aside, but keep them warm.
Next, place the bangers in a large frying pan and cook them on medium heat. Be sure to turn them frequently, so that they brown equally on all sides. Place the cooked bangers on a paper towel to drain the excess grease.
To make the gravy, first combine the cooking oil and sliced onions in the same frying pan used for the bangers and saut them until they are soft and browned. Add the hot beef base to the onions and stir until mixed. Add a dash of Worcestershire sauce and salt and pepper to taste.
Serve the sausages over mash potatoes and smother them with the onion gravy. This meal is best enjoyed with a pint of your favorite English or Irish ale.
