Monday, September 07, 2009

Bangers and Mash

Bangers and Mash, the comfort food of all comfort foods. Seriously, this stuff will make you want to curl up near a crackling fire and watch old Dr. Who episodes. Ok, you can skip the Dr. Who marathon if you must... but really... why would you want to?? After all this is a staple meal in British and Irish cooking, so one must get into the feel of the meal :) Ok, sorry for the rhyming.

Fortunately, I'm lucky enough to have not only a small Bristish import store nearby, but also a small specialty food store with an excellent butcher who makes his own English bangers. For those not in the know, English bangers are a mild pork sausage, often with a hint of onion and garlic. They're most commonly served as shown above, with a rich onion gravy, over creamy, wonderful mashed potatoes. If you can't find English bangers, Johnsonville sells a nice Irish garlic sausage that works well... or if you're in a total bind, you can use raw bratwurst.

Bangers and Mash

1.5 lbs English bangers or other mild pork sausage links
1 Tbs canola oil

2 large onions, sliced thin
1 Tbs canola oil
1 Tbs butter
1 Tbs flour
2/3 cup red wine (I like merlot or cabernet sauvignon for this)
2 cups beef stock
1/2 tsp Kitchen Bouquet browning sauce
1 tsp dijon mustard
1 Tbs Aus Jus gravy mix
Mashed potatoes

Preheat oven to 350ยบ F.

Coat sausages in canola oil, and place on a foil lined baking sheet. Bake sauasages for 12 minutes, turn and continue cooking another 12 minutes (alternately you can brown these in a frying pan).

While the sausages cook, add remaining oil and butter to a large saute pan over medium low heat. Add sliced onions and cook, stirring occasionally until onions begin to carmelize, about 15 minutes.

Sprinkle flour over the onions, cook and stir constantly for about 2 minutes to cook out the raw flavor of the flour. Pour in red wine slowly, stirring to incorporate, then add the beef broth, mustard, seasonings and gravy mix. Stir briskly to mix all ingredients well. Allow to come to a simmer, then reduce heat to low. Stir occasionally until mixture thickens to a slightly thin gravy. Add cooked sausages, cover and simmer another 5 minutes. Taste to adjust seasonings.

To serve, place 2 sausages over mashed potatoes and spoon over gravy and onions to taste.

1 comment:

  1. ouch. that looks so good :) Im not eating any of that kind of food right now, darn it!