Bangers and Mash
History:
Bangers and Mash is a traditional British dish consisting of sausages (“bangers”) served with mashed potatoes (“mash”). The dish has humble origins and has been a popular comfort food in Britain for many years.
The term “bangers” reportedly originated during World War I or World War II when sausages were made with a higher water content due to meat shortages. This caused them to sizzle, pop, and sometimes explode (“bang”) when cooked, hence the nickname “bangers.”
Preparation:
Ingredients:
For the Sausages (“Bangers”):
- Pork sausages are traditional, but any good quality sausages can be used.
- Vegetable oil or butter for frying
For the Mashed Potatoes (“Mash”):
- Potatoes (floury varieties like Maris Piper or King Edward are ideal)
- Butter
- Milk
- Salt and pepper
For the Gravy (optional):
- Beef or onion gravy can be served with Bangers and Mash.
Instructions:
- Cook the Sausages:
- Heat a frying pan over medium heat and add a little vegetable oil or butter.
- Add the sausages to the pan and cook, turning occasionally, until they are browned and cooked through. This usually takes about 15-20 minutes depending on the size of the sausages.
- Alternatively, you can roast the sausages in the oven at 200°C (400°F) for about 20-25 minutes, turning once halfway through cooking.
- Prepare the Mashed Potatoes:
- Peel the potatoes (optional) and cut them into chunks.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring the water to a boil, then reduce the heat and simmer the potatoes until they are tender when pierced with a fork (about 15-20 minutes).
- Drain the potatoes thoroughly and return them to the pot.
- Mash the potatoes with a potato masher or use a potato ricer for a smoother texture.
- Add butter and milk gradually while mashing until you reach your desired consistency. Season with salt and pepper to taste.
- Make the Gravy (optional):
- If serving with gravy, prepare your preferred gravy according to packet instructions or homemade recipe.
- Serve:
- Place a generous serving of mashed potatoes (“mash”) on each plate.
- Arrange the cooked sausages (“bangers”) on top or alongside the mashed potatoes.
- Serve immediately with gravy on the side if desired.
Variations:
- Onion Gravy: Sauté sliced onions until soft and caramelized, then add beef broth and a splash of Worcestershire sauce. Thicken with a slurry of cornstarch or flour and water.
- Different Sausages: Experiment with different types of sausages such as Cumberland sausages, Lincolnshire sausages, or even vegetarian sausages for a meat-free version.
- Additional Flavors: You can add chopped fresh herbs (like parsley or chives) to the mashed potatoes or a dollop of wholegrain mustard for extra flavor.
Bangers and Mash is a hearty and comforting dish that is enjoyed across Britain, often served in pubs and homes alike. Its simplicity and satisfying flavors make it a beloved classic, perfect for a cozy meal any time of the year.
