The Hole Story (No. 13) (Bangers and Mash)

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STEP THREE: Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil. When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more). Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy. Eggs is Eggs, What a Shower, Caution Chimps at Work, Buzz Off, Who Flew?, Puddle Muddle, Chimperdale Farm, Footprints in the Snow, Feat of Clay In the UK, I’m pretty sure it’s illegal to serve Bangers and Mash with anything other than creamy mashed potato.😂 Though any rice would also work great ( white, brown, jasmine, basmati), as would pasta, polenta, quinoa, barley, even couscous.

Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up. T his is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner! So obvious, I know… Onion Gravy Cream– I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed.You'll find a version of bangers and mash on nearly every British and Irish pub menu, and it really is a hearty warming dish of food. But Why Bangers??? The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smotherthe sausages. Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher. Once they've been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over. Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter (photo 3), mash (photo 4), add cream, mustard and seasoning (photo 5), stir (photo 6). Today in the UK and Ireland, bangers are very cheap sausages that don't contain much meat, they aren't the tastiest or the nicest sausages, but the name is still synonymous with all sausages. Ingredient NotesSTEP FOUR: Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan. Bangers and Mash is the food of my childhood! It is pork sausages, served with mashed potato, plenty of onion gravy and green peas. STEP SIX: Into a medium saucepan over medium-high heat, add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown. Cook off flour– Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour. STEP NINE: Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot.