English Bangers & Mash
I am re-posting this recipe for English Bangers and Mash to give it the attention it deserves and to update the atrocious photo I was so proud of back in the day (see below). I thought that by adding color with basil (listed as an ingredient) and taking the picture from a different angle I followed all food photography rules. Yikes! Well, I have to confess there are still many other old recipes that need a face-lift and I’m far from being a pro. Still, I will try to update them soon because it would be a shame that another good recipe goes ignored because of my photography “skills”.
This English dish is made with Cumberland sausage, a.k.a. bangers, and mustard mashed potatoes. The gravy is made with rich red wine and onions. I love cooking with wine and sometimes I even put it in food 🙂
Bangers and mash are the British working class’ favorite. It is cheap and tastes good. How can you go wrong with meat and potatoes, am I right? This is the ultimate comfort food, British style.
4 Cumberland or other good quality Pork Sausage (I found bangers at the local butcher)
2 tablespoons Oil
1 large Onion, sliced
1 clove Garlic, minced
2 cups red Wine, divided (one cup for cooking, another to keep yourself hydrated)
1 chicken or beef Bouillon
1 tablespoon Flour
1 tablespoon fresh or dried Basil
1 tablespoon fresh or dried Parsley
1 teaspoon fresh or dried Rosemary
Salt and fresh ground Pepper to taste
4 large Potatoes
2/3 cup Milk
2 tablespoons Butter
1 teaspoon Dijon Mustard
English Bangers & Mash
- serves 2
- 4 Cumberland or other good quality Pork Sausage I found bangers at the local butcher
- 2 tablespoons Oil
- 1 large Onion sliced
- 1 clove Garlic minced
- 2 cups red Wine divided (one cup for cooking, another to keep yourself hydrated)
- 1 chicken or beef Bouillon
- 1 tablespoon Flour
- 1 tablespoon fresh or dried Basil
- 1 tablespoon fresh or dried Parsley
- 1 teaspoon fresh or dried Rosemary
- Salt and fresh ground Pepper to taste
- 4 large Potatoes
- 2/3 cup Milk
- 2 tablespoons Butter
- 1 teaspoon Dijon Mustard
- Put peeled and diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
- Meanwhile, in a large sauté pan brown the sausages in oil on all sides over medium-high heat. Remove sausages to a plate and keep warm. Add the onions to the pan and cook until soft.
- Add garlic and sauté for about 30 seconds. Stir in flour, cook for 1 minute. Add the chicken bouillon, wine, basil, parsley and rosemary. Cook until wine has reduced to a glaze over the onions, about 10 minutes. Return the sausages to the pan and simmer for about 5 more minutes. Season with salt and pepper, to taste.
- Drain the potatoes and mash with milk, butter and mustard. Transfer the bangers and mash to a serving dish and dig in!!! I mixed a cup of red wine with one cup of Coca Cola to make my favorite drink Bambus, as we call it in Bosnia. Yum! Try it - even the non wine lovers will like it.