Bangers and mash

Basically sausage mash and gravy, this dish is super easy which is why you will find it on most pub menus. When I used to run a pub kitchen this dish would fly out on a regular basis as a hearty and warming dish that would always satisfy.

A 'Banger' is an English term for a sausage originating from the First World war where rationing meant that sausages were comprised of lots of meat substitutes and a high water content. As these sausages were cooked they would often pop and 'bang' so it was common practise to pierce the sausages first. (More information on the humble English sausage).

Any sausage can be used, pork being used mostly and the Cumberland sausage is more traditional. It's one factor that can be swapped out to whatever you like meaning the dish can be dynamic in taste ensuring you can have it time after time without being bored. I will actually cook it today and have decided to choose a pork and apple sausage.

Its commonly served with an onion gravy but can be any gravy, and can be with or without peas. The most visually appealing presentation is the mash in the middle of a round bowl/dish and an uneven amount of sausages laying on top of the mash and the gravy on and around. If having peas these would float in the gravy around the mash.

To make is super easy:

First make a basic mash, or whichever type you like. I will give a simple recipe here just in case you have never made it.


Mash

• Bring a large pot of salted water to the boil 
• Peel about 2kg of large potatoes and cut in half and add to the boiling water. Reduce heat and simmer for about 20mins
• You will know when they are done when you stick a knife through one and it slides off back into the pot
• Drain into a colander and let steam for few minutes to reduce the water on them.
• Return to the dry pot and start mashing. The more you mash the smoother it will be.
• After thorough mashing add about 40g unsalted butter, more if you want creamier mash. Add 80ml of milk and a good pinch of salt and black pepper to season.
• Keep mashing, add more milk if required. Adjust seasoning to taste and add more butter to the top once it is in the serving bowl so it melts all over the top.

My father was renowned for how smooth and creamy he could make his mash, I believe he used cream instead of milk and a hell of a lot of elbow grease.

Gravy

Usually gravy is made using the meat juice but there won't be any from the sausages.

To be honest its very common nowadays in the household to use the ready made gravy mixes such as the freeze dried Bisto varieties. Then fry some onion in a frying pan and add the gravy mixture to it. If you are a busy mum or poor student why not, decrease the time and complexity.

However, the gravy is a the all encompassing taste factor as it covers the dish so it is worth spending that little bit of extra time to make a good gravy.

• Thinly slice 2 large peeled onions and cook in a pan with 2tbsp of butter and a little oil over a low heat and cover. Do this for about 15-20 mins until the onions soft. 
• Turn up the heat, add a 1/2 teaspoon of sugar and stir for 2 mins to caramelise the onions.
• Turn down the heat to low again and stir in 1 teaspoon of flour and stir.
• After 2 mins pour in 100ml of red wine, turn up the heat and simmer for about 5-10 mins.
• Add 200ml of stock (as we have no meat juices, can be any stock)
• Reduce the sauce over about 15 mins until it thickens. Some people prefer runnier gravy, some prefer thicker gravy.

You could also experiment with this. Add some Worcestershire sauce, mustard or rosemary for example. I went through a phase of adding French mustard to the dish after it was presented as I was the only one who liked that so couldn't incorporate that into the gravy.

Cooking the sausages

Traditionally sausages would be fried but I think its too messy, all the oil spitting everywhere and having to keep turning them to make sure one side is not overcooked and one side undercooked. I always throw them in the oven in a baking tray. They take about 20-30 mins at about 180℃ fan depending on the thickness and you shake them once in a while, easy.

Cooking the meal in a hurry and cheating a lot

Your in a lazy mood and want something quick and tasty:

Buy the gravy granules and just add hot water and mix. There are different varieties but Bisto is far and away the most famous. Alternatively there are very good pre-made gravies bought already in liquid form, just heat up.  1 minute

If you haven't used a pre-made onion gravy fry some sliced onion in the oil you cooked the sausages in. 1 minute

The ready made mash you can get in supermarkets is actually quite good and after heating for a couple of minutes just add a dollop of butter on top and that has saved a lot of time and hassle. 2 minutes