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Thread: Bangers and mash ...

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    Bangers and mash ...

    Okay, I don't think we've done this before, but how do you do your favourite bangers and mash?

    I can't say I do this hugely often, but I do from time to time, and there's massive variants in the detail.

    First, IMHO good quality bangers are essential for me, or I don't do it. I tend to pork variants, often Lincolnshire, and use good quality sausages from my local butcher, who makes his own using locally sourced pork.

    And mash .... well, not rocket science. Though I have known people screw it up. Badly.

    Veg? Well, keep it simple. Peas and carrots, or broccoli and carrots, sometime like that.

    Where I can't make up my mind is the gravy. And THAT, for me anyway, is what truly turns bangers and mash into a cheap but flavoursome delight (if using good bangers).

    It HAS to be onion gravy for me, but .... quite how? I like both red and white (* see note) onions, fry them slow and gentle until they caramelise, then ...... well, that's when I can't make up my mind. White wine, reduce it, balsamic and stock? Red wine vinegar instead of balsamic? Plain stock with a teaspoon or so of Lea and Perrins? Do or don't include fine-sliced mushrooms? Even a bit of redcurrent jelly into the onions before gravying them up?

    I CAN'T decide on my favourite method. Can you?




    *Note - I mean, I like gravy made with red onions, and I like gravy made with white onions. I didn't mean making one lot of gravy using red and white at the same time. Though I haven't tried that.

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    Re: Bangers and mash ...

    Parsnips work well in the mash. Good for picky children too.

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    MCRN Tachi Ttaskmaster's Avatar
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    Re: Bangers and mash ...

    Sausages - 25mins in 180º not pre-heated (fan-assisted) oven. Have to be top quality, else the Mrs will lecture me on cheap food...

    Mash - Boil potatoes for about 25 mins, maybe half an hour. Drain and squish each one against the side of the saucepan with a wooden spoon. Chuck in a couple spoonfuls of real, unsalted butter. Stir in, smoothing the mash out until lumps are minimal. Add in a splash of milk, return to hob, stir in a good dose of sage and give a final stir as it warms.

    Gravy - Bisto. Onion. THICK.

    In a pasta bowl, make a mound of mash, lean bangers around it tipi (which is not a wig-wam) style and spill gravy down over the lot. Top with a good screw of black pepper.


    Optional:
    Carrots - Hand-diced, stir-fried in coconut oil for about 10 minutes.
    Asparagus: Tailed and stir-fried in coconut oil just to the point where it starts to go wibbley when you pick it up by the end and wiggle it.
    Peas - Saucepan on ¼-power hob. Put peas in, top with freshly boiled water from kettle. Leave for 120 mins, then drain and serve.

  4. #4
    Spreadie
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    Re: Bangers and mash ...

    Onion & Mushroom gravy.

    nuff said

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    The late but legendary peterb - Onward and Upward peterb's Avatar
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    Re: Bangers and mash ...

    Venison sausages braised in an onion based red wine and juniper berry gravy.

    Brown the sausages first in a frying pan, with the onions and some crushed juniper berries and peppercorns. Remove sausages when brown, caramelise the onions, then add flour to make a roux, add red wine and water to the right conistance, then add to a casserole with the sausages and cook for 20 to 30 mins.

    Mash, either plain potato mash with milk, butter and a good grating of nutmeg, or add leaks or spring onions, parsnip, swede or whatever grabs you!

    Edit

    Just listening to Simon Mayo on R2 with another bangers and mash recipe. Should be available on BBC I player for at least a week!
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    Re: Bangers and mash ...

    Red wine and onion mash, nice creamy mash and a good pork and leek sausage

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    Grumpy and VERY old :( g8ina's Avatar
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    Re: Bangers and mash ...

    Bisto ????? Really ??

    Red onion, sautéd in butter till *just* turning brown. Add a glass of good red wine, simmer till reduced by 50%. Add home made chicken stock. Simmer. I sometimes add tarragon, but always add black pepper.

    Finally I'll either use cornflour to thicken, or make a proper roux, I like my gravy quite thick.

    For the spuds, I use Maris Piper or Peer, sometimes add saffron. If no saffron, then a small sweet potato, maybe a carrot. Simmer till *just* going soft, but not too far gone. Drain & leave for 3-4 minutes. Add butter, and mash with a wide masher till smooth, I don't like lumpy mash.

    Usually it's just bangers and the mash, rarely add peas.
    Cheers, David



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    Re: Bangers and mash ...

    Exactly what I thought .... we'll have approximately as many variations on the optimum bangers and mash as we have people expressing a view.

    Picked up some interesting variations to try. Keep 'em coming.

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    Re: Bangers and mash ...

    By the variety so far I'd say there needs to be a Hexus Bangers & Mash Summer Fayre or HBM 01

    I very very rarely have Bangers 'N Mash but I like my mash slightly lumpy with cabbage and onion gravy.
    Not a general fan of English bangers since having European counterparts - I find ours fatty and watery. I prefer more meaty varieties which I've sampled from Germany, Austria and Poland.

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    Re: Bangers and mash ...

    has to be top quality sausages too. It takes a while I have cooked them in a cast iron skillet over quite a low heat for about half an hour. it takes a lot of management but if you get it right , the sausages have a beautiful , sticky texture.
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  11. #11
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    Re: Bangers and mash ...

    The most important component for me is the mash. Potatoes mashed in skins, slightly lumpy.

    And I'm going to get murdered for this, but... baked beans.

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    Re: Bangers and mash ...

    Quote Originally Posted by g8ina View Post
    Bisto ????? Really ??
    I'm afraid so... Partly because I'm crap at gravies and partly because my usual diners cannot have things like cornflour and the other stuff I'd need to make it 'naturally'.

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    Grumpy and VERY old :( g8ina's Avatar
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    Re: Bangers and mash ...

    TT, if it's a gluten problem, then AFAIK cornflour is gluten free, and doesnt Bisto use cornflour too ?
    Cheers, David



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    Re: Bangers and mash ...

    Am I the only one who chucks garlic into the onion gravy?

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    Re: Bangers and mash ...

    Quote Originally Posted by Splash View Post
    The most important component for me is the mash. Potatoes mashed in skins, slightly lumpy.

    And I'm going to get murdered for this, but... baked beans.
    Actually .... (/hides head in shame) .... I'm a great fan of the humble baked bean. Well, can of, not a single bean.

    And yeah, works well with B&M (presumably, that'd be B&M+BB), just as they do with cottage pie.

    Much under-rated, IMHO .... even if it destroys my gastro credibility. Such as it was.

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    Re: Bangers and mash ...

    so shaming you posted it twice

    Baked beans are underrated as you say. Lets face it , one of the national dishes of france is basically baked beans with sausages ;-)
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